Description
Salted caramel cheesecake cookie blends rich Philadelphia cream cheese with buttery graham cracker crust and silky caramel drizzle. Sweet and salty perfection delivers indulgent comfort that makes dessert lovers swoon and savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1½ cups salted butter, softened
- 2 packages graham crackers, crushed (about 2½ cups of crumbs)
- 16 ounces (oz) cream cheese, room temperature
- 3¾ cups all-purpose flour
- 1½ cups packed brown sugar
- ¾ cup granulated sugar
Binding and Flavor Ingredients:
- 2 eggs
- 1 tablespoon vanilla extract
- 7 ounces (oz) marshmallow creme
- 2 cups powdered sugar
- ⅓ cup caramel dip
Leavening and Seasoning Ingredients:
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Coarse sea salt
Instructions
- Prepare the oven environment by heating to 350°F (175°C), ensuring an optimal baking temperature for the cookies.
- Create a creamy butter mixture by combining softened butter with granulated and brown sugars, whipping until the texture becomes light and airy.
- Introduce eggs and vanilla extract into the butter mixture, blending until the color transforms and the consistency becomes smooth and uniform.
- Craft a dry ingredient blend by mixing flour, crushed graham crackers, baking soda, baking powder, and salt in a separate container.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring until a cohesive cookie dough forms.
- Shape the dough into ½-cup portions, positioning 6 balls on each cookie sheet and gently flattening to approximately 1 inch thick.
- Bake the cookies for 12-15 minutes, watching for a golden-brown exterior that indicates perfect doneness.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
- Prepare the cheesecake frosting by whipping cream cheese until it reaches a silky, smooth consistency.
- Incrementally add powdered sugar, mixing thoroughly between each addition to create a light, creamy texture.
- Fold marshmallow creme into the mixture, ensuring complete integration for a fluffy frosting.
- Transfer frosting to a zip-top bag, snip a small corner, and artfully pipe a spiral design onto the cooled cookies.
- Fill another zip-top bag with caramel, create a small opening, and elegantly drizzle in a zigzag pattern over the frosted cookies.
- Finish by sprinkling coarse sea salt across the cookies, enhancing the sweet and savory flavor profile.
Notes
- Prep Like a Pro: Gather all ingredients beforehand to streamline the baking process and ensure smooth cookie creation.
- Temperature Matters: Use room temperature butter and eggs for better mixing and a more consistent cookie texture.
- Graham Cracker Magic: Crushing graham crackers adds a delightful subtle sweetness and unique crumbly texture to the cookie base.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes to prevent breaking and help them set perfectly.
- Frosting Finesse: Pipe cheesecake frosting in a spiral for a professional bakery-style look that’s both elegant and delicious.
- Salt Surprise: A sprinkle of coarse sea salt balances the sweetness and elevates the entire salted caramel flavor profile.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 665
- Sugar: 69 g
- Sodium: 390 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 83 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 107 mg