Description
Deliciously soft cookies with a graham-cracker base, creamy cheesecake frosting, and a rich salted caramel drizzle.
Ingredients
- ¾ cup butter (softened)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1½ cup flour
- 1½ cup graham cracker crumbs
- ½ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- 8 oz cream cheese (softened)
- 8 oz butter (softened)
- 2½ cups powdered sugar
- 1¼ cup brown sugar (for caramel)
- ½ cup whipping cream
- 5 tbsp butter (for caramel)
- 1 tbsp vanilla extract (for caramel)
- ¼ tsp salt (for caramel)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time and vanilla extract, mixing until just combined.
- In a separate bowl, combine flour, salt, baking powder, and baking soda. Gradually mix dry ingredients into the wet mixture.
- Fold in 1½ cups of crushed graham crackers.
- Scoop dough with a 2-inch cookie scoop and roll in remaining graham cracker crumbs. Flatten to about ¾ inch thick.
- Bake for 8-10 minutes or until slightly golden brown around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until spreadable.
- Frost cooled cookies with the cream cheese frosting.
- For the caramel, combine brown sugar, butter, whipping cream, vanilla extract, and salt in a saucepan. Cook over medium heat until sugar dissolves and simmers for 3 minutes until thickened.
- Drizzle caramel over each frosted cookie and sprinkle with flaky salt if desired.
Notes
For best results, use full-fat cream cheese. Allow cookies to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American