Crumbl Caramel Cheesecake Cookies (Print Version)
# Ingredients:
01 -
¾ cup butter, softened.
02 -
⅓ cup sugar.
03 -
⅓ cup brown sugar.
04 -
2 eggs.
05 -
2 tsp vanilla extract.
06 -
1½ cup flour.
07 -
2 cups graham cracker, divided (1½ cup for dough, ½ cup for coating).
08 -
½ tsp salt.
09 -
¼ tsp baking soda.
10 -
½ tsp baking powder.
11 -
8 oz cream cheese, softened.
12 -
8 oz butter, softened (for frosting).
13 -
2½ cups powdered sugar.
14 -
2 tsp vanilla extract (for frosting).
15 -
1¼ cup brown sugar (for caramel).
16 -
½ cup whipping cream.
17 -
5 tbsp butter (for caramel).
18 -
1 tbsp vanilla extract (for caramel).
19 -
¼ tsp salt (for caramel).
# Instructions:
01 -
Heat oven to 350°F and line two baking sheets with parchment paper.
02 -
Beat butter with both sugars until creamy. Add vanilla and eggs, mix well.
03 -
Mix in flour, salt, baking powder, and baking soda. Fold in 1½ cups crushed graham crackers.
04 -
Scoop dough with 2-inch scoop, roll in remaining graham crackers. Place on sheets and flatten to ¾ inch thick.
05 -
Bake one sheet at a time for 8-10 minutes until edges are light golden.
06 -
Let cookies rest 5 minutes on sheet, then move to cooling rack until completely cool.
07 -
Beat butter, cream cheese, and vanilla. Gradually add powdered sugar until fluffy. Pipe onto cooled cookies in circular motion.
08 -
Cook butter, brown sugar, salt, and cream in saucepan. Boil 5-7 minutes, stirring constantly until thick. Add vanilla off heat.
09 -
Cool caramel 15-20 minutes, then drizzle over frosted cookies. Let set 20-30 minutes before serving.
# Notes:
01 -
Cookies can be served room temperature or chilled.
02 -
Makes two dozen large cookies.
03 -
Allow enough time for cooling between steps.