Caramel Cheesecake Cookies (Print Version)
# Ingredients:
→ Graham Crumb Cookie Dough
01 -
1 egg
02 -
1 teaspoon vanilla extract
03 -
¼ cup brown sugar
04 -
½ cup softened butter
05 -
⅓ cup granulated sugar
06 -
1⅓ cups all-purpose flour
07 -
1 cup crushed graham crackers (about 7 sheets)
08 -
¼ teaspoon salt
09 -
½ teaspoon baking powder
10 -
¼ teaspoon baking soda
11 -
⅓ cup additional graham cracker crumbs for coating (2 sheets)
→ Cheesecake Icing
12 -
1 cup powdered sugar
13 -
4 oz softened cream cheese
14 -
4 tablespoons softened butter
15 -
1 teaspoon vanilla extract
→ Final Toppings
16 -
¼ cup caramel drizzle
17 -
A pinch of sea salt to garnish
# Instructions:
01 -
Heat your oven to 350°F and prep a baking tray with parchment paper
02 -
Beat softened butter with sugar, then mix in vanilla and egg. Stir in the crushed graham crackers, flour, and the leavening agents until it just comes together
03 -
Roll out 8 dough balls, coat each in the extra graham crumbs, and press them down gently on the lined sheet to about ½ inch thick
04 -
Pop them in the oven for 10 minutes, let them cool on the tray for another 10 before moving them to a cooling rack
05 -
Blend cream cheese and butter till smooth, mix in powdered sugar and vanilla, and whip a few minutes until light and fluffy
06 -
Pipe the frosting onto completely cooled cookies, drizzle with caramel, and sprinkle some sea salt on top
# Notes:
01 -
Feel free to use either homemade or store-bought caramel
02 -
Keep them fresh by storing in the fridge in a sealed container for up to 5 days
03 -
Great to enjoy chilled but also tasty at room temperature
04 -
A fun creation inspired by Crumbl-style cookies