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Caramel Cheesecake Cookies Recipe

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4.5 from 19 reviews

Delight in these Caramel Cheesecake Cookies combining buttery graham cracker-infused cookie dough with a luscious cheesecake frosting, topped with a drizzle of caramel dip and a sprinkle of coarse sea salt for the perfect balance of sweet and salty flavors.

Ingredients

For the Cookie Dough:

  • 1 1/2 cups butter (softened)
  • 3/4 cup granulated sugar
  • 1 1/2 cups brown sugar (packed)
  • 2 eggs
  • 1 tbsp vanilla extract
  • 3 3/4 cups all-purpose flour
  • 2 1/2 cups crushed graham crackers (about 2 packs)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

For the Cheesecake Frosting:

  • 16 oz cream cheese (softened)
  • 7 oz marshmallow fluff
  • 2 cups powdered sugar

For the Topping:

  • 1/3 cup caramel dip (not caramel sauce)
  • Coarse sea salt for garnish

Instructions

  1. Prepare the Cookie Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together softened butter, granulated sugar, and packed brown sugar until fluffy. Add eggs and vanilla extract, mixing thoroughly. In a separate bowl, whisk together all-purpose flour, crushed graham crackers, baking soda, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  2. Shape & Bake the Cookies: Scoop ½ cup-sized portions of dough for large cookies or ¼ cup for smaller cookies. Roll each portion into balls and slightly flatten them before placing on the prepared baking sheet. Bake for 15 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  3. Make the Cheesecake Frosting: Beat softened cream cheese in a bowl until smooth and creamy. Add marshmallow fluff and mix until fully incorporated. Gradually sift in powdered sugar, continuing to beat the mixture until it becomes light and fluffy.
  4. Assemble & Drizzle Caramel: Once cookies are completely cooled, pipe a generous swirl of cheesecake frosting onto each cookie. Warm the caramel dip slightly to make it drizzle-ready, then drizzle over the frosting on each cookie. Finish by sprinkling coarse sea salt on top to add a gourmet, salty contrast to the sweetness.

Notes

  • Use room temperature butter and cream cheese for easier mixing and smoother texture.
  • Adjust the size of the cookies by changing the dough portion size; larger cookies will take slightly longer to bake.
  • Warm the caramel dip gently in the microwave for about 10-15 seconds to make drizzling easier without melting the frosting.
  • You can substitute coarse sea salt with flaky Maldon salt for a delicate finish.
  • Store cookies in an airtight container in the refrigerator to keep the frosting fresh.

Find it online: https://freshfromkitchen.com/caramel-cheesecake-cookies-recipe/