01 -
Preheat oven to 350°F (175°C).
02 -
Cream together the butter, granulated sugar, and brown sugar until smooth.
03 -
Add the eggs and vanilla extract. Mix until light in color and creamy.
04 -
Add the dry ingredients (flour, crushed graham crackers, baking soda, baking powder, and salt) to the wet mixture. Mix until completely combined.
05 -
Portion out the dough into 1/2 cup portions. Roll into balls and arrange six onto each cookie sheet. Press down slightly to flatten until about 1 inch thick.
06 -
Bake for 12–15 minutes, until the cookies are turning golden brown. Allow to cool on the pan for five minutes before transferring to a wire rack.
07 -
While the cookies are cooling, whip the cream cheese until smooth. Add powdered sugar 1/2 cup at a time, mixing thoroughly after each addition. Add the marshmallow creme and mix until fully combined.
08 -
Pipe the frosting onto the warm cookies in a spiral pattern using a zip-top bag with a clipped corner.
09 -
Warm the caramel dip if necessary. Zig-zag the caramel over the frosting using a zip-top bag with a clipped corner. Sprinkle with coarse sea salt.
10 -
Serve the cookies warm and enjoy.