Description
Soft, rich salted caramel cheesecake cookies topped with creamy frosting and a swirl of caramel.
Ingredients
For the Cookies:
1½ cups (340g) unsalted butter, softened
¾ cup (150g) granulated sugar
1½ cups (300g) packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
3¾ cups (470g) all-purpose flour
2½ cups (250g) finely crushed graham crackers
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
For the Cheesecake Frosting:
16 ounces (450g) cream cheese, softened
7 ounces (200g) marshmallow creme
2 cups (240g) powdered sugar
For the Topping:
⅓ cup (100g) caramel dip
Coarse sea salt
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets.
2. Cream butter, granulated sugar, and brown sugar.
3. Mix in eggs one at a time, then vanilla.
4. Combine dry ingredients and add to wet.
5. Portion dough into 12 balls and flatten slightly.
6. Bake 12–15 minutes until edges are golden.
7. Cool 20 minutes on the sheet, then rack.
8. Beat cream cheese until smooth.
9. Mix in marshmallow creme.
10. Add powdered sugar and beat until creamy.
11. Pipe frosting on cooled cookies.
12. Drizzle caramel dip.
13. Finish with coarse salt.
Notes
Store cookies chilled for a firmer frosting.
Frost cookies only after fully cooled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: salted caramel cheesecake cookies