Description
Decadent Salted Caramel Cheesecake Cookies with graham cracker dough, rich cheesecake frosting, thick caramel drizzle, and sea salt.
Ingredients
1½ cups unsalted butter, softened
¾ cup granulated sugar
1½ cups packed light brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
3¾ cups all-purpose flour
2½ cups finely crushed graham crackers
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
16 ounces cream cheese, softened
7 ounces marshmallow creme
2 cups powdered sugar
⅓ cup caramel dip
Coarse sea salt for sprinkling
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment.
2. Cream butter, granulated sugar, and brown sugar until fluffy.
3. Mix in eggs one at a time, then vanilla.
4. Whisk flour, crushed graham crackers, baking soda, baking powder, and salt.
5. Add dry ingredients to wet mixture until combined.
6. Divide dough into 12 portions and roll into balls.
7. Flatten dough balls to 1 inch thickness.
8. Bake 12–15 minutes until edges are golden.
9. Cool on baking sheet 20 minutes, then on rack.
10. Beat cream cheese until smooth.
11. Mix in marshmallow creme.
12. Add powdered sugar gradually until creamy.
13. Pipe frosting onto cooled cookies.
14. Drizzle caramel in zigzag pattern.
15. Sprinkle coarse sea salt.
Notes
Flatten dough for even baking.
Use caramel dip, not thin sauce.
Room-temperature ingredients mix smoothly.
Coarse sea salt gives the best contrast.
Chill frosted cookies for firmer texture.