Salted Caramel Cheesecake Cookies (Print-Friendly Version)
Tender cookies with rich cheese topping and sticky caramel for an indulgent sweet treat.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
¾ cup soft unsalted butter
02 -
⅓ cup white sugar
03 -
⅓ cup packed brown sugar
04 -
2 large eggs
05 -
2 tsp pure vanilla extract
06 -
1½ cups plain flour
07 -
1½ cups crushed graham crackers
08 -
½ cup crushed graham crackers (for coating)
09 -
½ tsp salt
10 -
¼ tsp baking soda
11 -
½ tsp baking powder
→ Cream Cheese Frosting
12 -
8 oz soft cream cheese
13 -
8 oz soft unsalted butter
14 -
2½ cups confectioners' sugar
15 -
2 tsp pure vanilla extract
→ Caramel Topping
16 -
1¼ cups packed brown sugar
17 -
½ cup heavy cream
18 -
5 tbsp unsalted butter
19 -
1 tbsp pure vanilla extract
20 -
¼ tsp salt
# How to Make It:
01 -
Heat your oven to 350°F. Put parchment paper on two cookie sheets and leave them aside.
02 -
Beat the soft butter with white and brown sugars in a big bowl until fluffy. Mix in eggs and vanilla until smooth. In another bowl, combine flour, 1½ cups graham cracker crumbs, salt, baking soda, and baking powder. Slowly add dry stuff to wet stuff, mixing just enough to blend.
03 -
Use a 2-inch cookie scoop for the dough. Roll each ball in the extra ½ cup graham cracker crumbs. Put them on your cookie sheets about 2 inches from each other. Press each ball down to about ¾-inch thick.
04 -
Cook one sheet at a time for 8–10 minutes until the edges turn slightly golden. Take them out and let the cookies sit on the sheet for 5 minutes before moving them to a wire rack to cool all the way.
05 -
Mix the soft cream cheese with butter in a medium bowl until creamy. Add in the vanilla and blend well. Slowly put in powdered sugar, beating until your frosting gets light and fluffy.
06 -
After cookies are totally cool, grab a piping bag with a round tip and pipe the cream cheese frosting on each cookie. Start from the middle and work your way out in circles.
07 -
Mix brown sugar, heavy cream, butter, and salt in a small pot over medium heat. Let it boil, stirring all the time for 5–7 minutes until it gets thicker. Turn off heat and mix in vanilla. Let your caramel cool down for 15–20 minutes.
08 -
Take a spoon and drizzle your cooled caramel over the frosted cookies. Wait 20–30 minutes for the caramel to set before eating.