Salted Caramel Cheesecake Cookies (Print-Friendly Version)
Soft graham cracker cookies layered with smooth cheesecake frosting and drizzled with salted caramel.
# Ingredients Required:
→ Graham Cracker Cookie Base
01 -
240 grams all-purpose flour
02 -
120 grams graham cracker crumbs
03 -
5 grams baking soda
04 -
2.5 grams salt
05 -
170 grams unsalted butter, softened
06 -
100 grams granulated sugar
07 -
110 grams packed light brown sugar
08 -
1 large egg
09 -
5 milliliters vanilla extract
→ Cheesecake Frosting
10 -
225 grams cream cheese, softened
11 -
120 grams powdered sugar
12 -
5 milliliters vanilla extract
→ Salted Caramel Topping
13 -
120 milliliters thick caramel sauce
14 -
5 grams sea salt, adjust to taste
# Detailed Directions:
01 -
Whisk together all-purpose flour, graham cracker crumbs, baking soda, and salt in a medium bowl until evenly combined.
02 -
In a separate large bowl, beat softened butter with granulated and brown sugar using a hand mixer until light and fluffy, about 2 to 3 minutes.
03 -
Add the egg and vanilla extract to the creamed mixture and continue beating until fully incorporated.
04 -
Gradually mix the dry ingredients into the wet until a soft dough forms.
05 -
Cover and refrigerate the dough for at least one hour to ensure thick, bakery-style cookie texture during baking.
06 -
Preheat the oven to 175°C and line a baking sheet with parchment paper.
07 -
Scoop approximately 30 grams of dough per cookie, roll into balls, place them 5 centimeters apart on the baking sheet, and gently flatten each slightly. Bake for 10 to 12 minutes until edges are lightly golden.
08 -
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 -
Beat cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until the frosting is thick, silky, and spreadable.
10 -
Spread or pipe a generous layer of cheesecake frosting onto each cooled cookie, drizzle with caramel sauce, and finish with a light sprinkle of sea salt.
# Helpful Advice:
01 -
Refrigerating the dough before baking is crucial for maintaining a thick and bakery-style cookie texture.