Salted Caramel Cheesecake Cookies Recipe
Looking for the ultimate indulgent treat? These Salted Caramel Cheesecake Cookies combine the best of buttery graham cracker cookies with a rich and creamy cheesecake frosting, finished with a caramel drizzle and a sprinkle of coarse sea salt. Every bite is a delicious balance of sweet and salty, making these cookies perfect for any occasion or when you’re craving something decadent.
Ingredients:
For the Graham Cracker Cookie:
- 1½ cups salted butter, softened
- ¾ cup granulated sugar
- 1½ cups packed brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3¾ cups all-purpose flour
- 2 packages graham crackers, crushed (about 2½ cups of crumbs)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
For the Cheesecake Frosting and Caramel Drizzle:
- 16 oz cream cheese, room temperature
- 7 oz marshmallow creme
- 2 cups powdered sugar
- ⅓ cup caramel dip
- Coarse sea salt
Directions:
1. Prepare the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add the eggs and vanilla extract to the creamed mixture. Mix until the batter becomes pale and creamy.
- In a separate bowl, combine the flour, crushed graham crackers, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until everything is fully combined.
2. Shape and Bake the Cookies:
- Portion the cookie dough into ½-cup-sized balls and arrange 6 dough balls per baking sheet. Gently press each ball down to about 1 inch thick to help the cookies spread evenly.
- Bake the cookies in the preheated oven for 12-15 minutes, or until they turn golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
3. Make the Cheesecake Frosting:
- While the cookies are cooling, prepare the cheesecake frosting by whipping the softened cream cheese in a mixing bowl until smooth and creamy.
- Gradually add the powdered sugar, ½ cup at a time, beating well after each addition.
- Add the marshmallow creme and mix until the frosting is light and fluffy.
- Transfer the frosting to a gallon-sized zip-top bag or piping bag, snip off a small corner, and pipe the frosting in a spiral pattern on top of each cooled cookie.
4. Add the Caramel Drizzle:
- Place the caramel dip into a small zip-top bag, snip off the corner, and drizzle the caramel over the frosting in a zigzag pattern.
- Finish by sprinkling each cookie with a pinch of coarse sea salt.
5. Serve:
- Enjoy the cookies warm, or let the frosting set for a few minutes before serving.
Recipe Tips:
- Cookie Size: These cookies are large and decadent, but if you prefer smaller cookies, simply portion the dough into smaller balls and adjust the baking time accordingly.
- Caramel: For an extra indulgent touch, you can use homemade caramel sauce instead of store-bought caramel dip.
- Storage: Store the cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Quick Stats:
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 40 minutes
- Calories: 450 kcal per cookie
- Servings: 12 cookies
These Salted Caramel Cheesecake Cookies are the perfect balance of sweet, salty, and creamy. The buttery graham cracker base combined with the rich cheesecake frosting and caramel drizzle makes for a truly indulgent treat. Whether you’re serving them at a party or enjoying them at home, these cookies are sure to satisfy any dessert craving!
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Salted Caramel Cheesecake Cookie
- Total Time: 40
- Yield: 12 1x
Description
These Salted Caramel Cheesecake Cookies combine a soft, buttery graham cracker cookie base with a creamy cheesecake frosting and a decadent caramel drizzle. The combination of sweet and salty flavors is perfectly balanced, while the rich textures make each bite an indulgent treat. Topped with a sprinkle of sea salt, these cookies are the perfect mix of creamy, chewy, and sweet.
Ingredients
For the Graham Cracker Cookie:
1½ cups salted butter, softened
¾ cup granulated sugar
1½ cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
3¾ cups all-purpose flour
2 packages graham crackers, crushed (about 2½ cups of crumbs)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
For the Cheesecake Frosting and Drizzle:
16 oz cream cheese, room temperature
7 oz marshmallow creme
2 cups powdered sugar
⅓ cup caramel dip
Coarse sea salt
Instructions
For the Cookies:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla extract. Mix until the mixture becomes light in color and creamy.
In a separate bowl, combine the flour, crushed graham crackers, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until completely combined.
Portion the dough into ½-cup-sized balls and arrange 6 balls onto each cookie sheet. Press down slightly to flatten the dough to about 1 inch thick.
Bake for 12-15 minutes, or until the cookies are golden brown.
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the Frosting and Drizzle:
While the cookies are cooling, make the cheesecake frosting by whipping the cream cheese in a bowl until smooth.
Gradually add the powdered sugar, ½ cup at a time, mixing well between each addition.
Add the marshmallow creme and mix until thoroughly combined.
Transfer the frosting to a gallon-sized zip-top bag, cut off a small corner, and pipe the frosting onto the warm cookies in a spiral pattern.
Place the caramel dip into a small zip-top bag, cut the corner, and drizzle the caramel over the frosting in a zigzag pattern.
Sprinkle the cookies with coarse sea salt. Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 12-15
Nutrition
- Calories: 450