Caramel Cheesecake Cookies (Printable Version)
# What You'll Need:
→ Cookie Base
01 -
190 grams all-purpose flour
02 -
2.5 grams baking soda
03 -
2.5 grams salt
04 -
2.5 grams ground cinnamon
05 -
113 grams unsalted butter, softened
06 -
100 grams packed brown sugar
07 -
50 grams granulated sugar
08 -
1 large egg
09 -
5 milliliters vanilla extract
10 -
90 grams graham cracker crumbs
→ Cheesecake Filling
11 -
227 grams cream cheese, softened
12 -
30 grams powdered sugar
13 -
2.5 milliliters vanilla extract
→ Topping
14 -
120 milliliters caramel sauce
15 -
30 grams graham cracker crumbs for garnish
# Step-by-Step Directions:
01 -
Set oven to 175°C and line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
03 -
In a large bowl, using an electric mixer, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
04 -
Add egg and vanilla extract to the butter mixture and beat until fully combined.
05 -
Gradually add dry ingredients to the wet mixture, mixing just until combined; fold in graham cracker crumbs gently.
06 -
Using a cookie scoop, drop evenly sized portions onto prepared sheet, slightly flattening each with fingers.
07 -
Bake for 10 to 12 minutes until edges are golden and centers remain soft; transfer to cooling rack and allow to cool completely.
08 -
Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy using an electric mixer.
09 -
Once cookies are cool, spread a layer of cheesecake filling on each using an offset spatula or spoon.
10 -
Drizzle caramel sauce over each cookie and sprinkle with additional graham cracker crumbs.
11 -
Refrigerate assembled cookies for at least 30 minutes to firm up the filling and improve texture.
# Helpful Notes:
01 -
Use room-temperature butter and cream cheese for optimal smoothness. Avoid overbaking to maintain a soft texture. Chill assembled cookies to set the cheesecake layer and caramel drizzle.
02 -
Optional: Sprinkle flaky sea salt over caramel for a balanced sweet-salty profile.
03 -
Store cookies refrigerated in a single layer, separating with parchment paper; best consumed within 5 days.