Caramel Cheesecake Cookies (Printable Version)
Soft graham cracker cookies with a smooth cream cheese layer finished off with salted caramel drizzle.
# Ingredients You'll Need:
→ Cookie Base
01 -
170 grams unsalted butter, softened
02 -
5 grams baking soda
03 -
110 grams packed light brown sugar
04 -
2.5 grams salt
05 -
1 large egg
06 -
240 grams all-purpose flour
07 -
100 grams granulated sugar
08 -
120 grams graham cracker crumbs
09 -
5 milliliters vanilla extract
→ Cream Cheese Frosting
10 -
120 grams powdered sugar
11 -
5 milliliters vanilla extract
12 -
225 grams softened cream cheese
→ Salted Caramel Drizzle
13 -
5 grams sea salt, taste and adjust
14 -
120 milliliters thick caramel sauce
# Detailed Preparation Steps:
01 -
Let the cookies sit on the tray for 5 minutes. Then move them to a wire rack so they cool off all the way.
02 -
Add the dry stuff little by little into the wet mix. Stir it up until you get a soft dough.
03 -
Wrap it up or cover the dough and pop it in the fridge for at least an hour. This helps get that thick bakery cookie feel.
04 -
Whip the cream cheese until it’s super smooth. Mix in powdered sugar and vanilla until the frosting feels thick and easy to spread.
05 -
Turn the oven on to 175°C. Line your baking sheet with parchment paper so nothing sticks.
06 -
Spread or pipe plenty of frosting on each cooled cookie. Drizzle with caramel then sprinkle some sea salt on top.
07 -
Grab about 30 grams of dough for each cookie. Roll into balls, space them around 5 centimeters apart on the tray, and press down gently. Bake for about 10 to 12 minutes until edges turn light golden.
08 -
In a clean big bowl, use a hand or stand mixer to whip together the softened butter and both sugars until fluffy. This usually takes 2-3 minutes.
09 -
Mix the egg and vanilla right into the butter and sugar mix until everything blends well.
10 -
Whisk together the flour, graham cracker crumbs, baking soda, and salt in a medium bowl so they’re combined evenly.
# Helpful Tips:
01 -
Putting the dough in the fridge before baking really helps the cookies stay thick and chewy, just like from a bakery.