Salted Caramel Cheesecake Cookie (Print Version)
# Ingredients:
→ Graham Cracker Cookie
01 -
1 1/2 cups salted butter, softened
02 -
3/4 cup granulated sugar
03 -
1 1/2 cups packed brown sugar
04 -
2 eggs
05 -
1 tbsp vanilla extract
06 -
3 3/4 cups all-purpose flour
07 -
2 packages graham crackers, crushed (approximately 2 1/2 cups of crumbs)
08 -
2 tsp baking soda
09 -
1 tsp baking powder
10 -
1 tsp salt
→ Cheesecake Frosting and Drizzle
11 -
16 oz cream cheese, room temperature
12 -
7 oz marshmallow creme
13 -
2 cups powdered sugar
14 -
1/3 cup caramel dip
15 -
Coarse sea salt
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Cream together the butter, granulated sugar, and brown sugar until smooth.
03 -
Mix in the eggs and vanilla extract until light in color and creamy.
04 -
Add the flour, crushed graham crackers, baking soda, baking powder, and salt to the wet mixture and mix until completely combined.
05 -
Portion the dough into 1/2 cup portions, roll into balls, and arrange 6 onto each cookie sheet. Slightly flatten each ball to about 1 inch thick.
06 -
Bake the cookies for 12-15 minutes until turning golden brown. Allow them to cool on the pan for 5 minutes before transferring to a wire rack.
07 -
While the cookies cool, whip the cream cheese until smooth. Gradually add powdered sugar, 1/2 cup at a time, mixing until fully combined. Add marshmallow creme and mix until smooth.
08 -
Add frosting to a gallon-sized zip-top bag, cut the corner, and pipe onto warm cookies in a spiral pattern.
09 -
Place caramel dip into a small zip-top bag, cut the corner, and drizzle over the frosting. Sprinkle with coarse sea salt. Serve warm and enjoy.
# Notes:
01 -
If your caramel dip is cold, warm it in your hands to make it easier to drizzle.
02 -
To halve this recipe, divide all ingredients in half but keep the baking time the same. Use 1/4 cup plus 1/8 cup for 3/4 cup measurements.
03 -
Smaller cookies will bake quicker, so adjust bake time accordingly.