Decadent Salted Caramel Cheesecake Cookies

 Decadent Salted Caramel Cheesecake Cookies 🍪



Ingredients:


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 (about 2 packages)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

16 ounces (450g) cream cheese, softened

7 ounces (200g) marshmallow creme

2 cups (240g) powdered sugar

⅓ cup (100g) caramel dip (use dip, not sauce, for proper consistency)

Coarse sea salt, for sprinkling

Instructions:


Preheat Oven: Set to 350°F (175°C).

Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together flour, crushed graham crackers, baking soda, baking powder, and salt.

Form Dough: Gradually add dry mixture to wet mixture, mixing until just combined.

Shape Cookies: Scoop dough into balls (about ½ cup each), place on lined baking sheets, and flatten slightly.

Bake: Bake for 12–15 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Prepare Frosting: Beat softened cream cheese until smooth. Add marshmallow creme and powdered sugar; mix until creamy.

Frost Cookies: Once cookies are completely cooled, pipe or spread frosting on top.

Add Caramel and Salt: Drizzle caramel dip over frosting and sprinkle with coarse sea salt.

Notes:


For enhanced graham flavor, lightly toast the graham cracker crumbs before adding to the dough.

Ensure butter, eggs, and cream cheese are at room temperature for smoother mixing.

Store cookies in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 12 large cookies

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