Salted Caramel Cheesecake Cookies
Indulge in these delicious Salted Caramel Cheesecake Cookies topped with creamy frosting and rich caramel.
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowl For mixing ingredients
- Baking sheets To bake cookies
- Piping bag For frosting cookies
Ingredients
Main Ingredients
- 0.75 cup butter, softened
- 0.33 cup sugar
- 0.33 cup brown sugar
- 2 whole eggs
- 2 tsp vanilla extract
- 1.5 cup flour
- 1.5 cup graham cracker crumbs
- 0.5 tsp salt
- 0.25 tsp baking soda
- 0.5 tsp baking powder
- 0.5 cup graham cracker crumbs (for rolling)
- 8 oz cream cheese, softened
- 8 oz butter, softened (for frosting)
- 2.5 cup powdered sugar
- 2 tsp vanilla extract (for frosting)
- 1.25 cup brown sugar (for caramel topping)
- 0.5 cup whipping cream
- 5 tbsp butter (for caramel topping)
- 1 tbsp vanilla extract (for caramel topping)
- 0.25 tsp salt (for caramel topping)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla extract, mixing well.
- Gradually add the flour, salt, baking powder, and baking soda.
- Slowly add 1 ½ cups of graham cracker crumbs and mix until just blended.
- Use a 2-inch cookie scoop to form dough balls. Roll each ball in the remaining graham cracker crumbs and place them on the prepared baking sheets.
- Gently flatten each ball to about ¾ inch thick.
- Bake one sheet at a time for 8-10 minutes or until the edges are slightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a bowl, cream together the softened butter, cream cheese, and vanilla extract until smooth.
- Gradually add the powdered sugar, mixing until the frosting is light and fluffy.
- Using a piping bag with a round tip, frost the cookies in a circular motion from the center outwards.
- In a small saucepan, combine the butter, brown sugar, salt, and whipping cream.
- Bring to a boil, stirring constantly for 5-7 minutes until the sauce thickens.
- Remove the sauce from heat, stir in the vanilla extract, and let it cool for 15-20 minutes.
- Drizzle the caramel over each cookie using a spoon. Allow the caramel to set for 20-30 minutes before serving.
Notes
For an extra touch, sprinkle some crushed graham crackers on top of the caramel before it sets.