Description

Salted Caramel Cheesecake Cookies combine soft graham cracker cookies with a rich cream cheese frosting and a drizzle of sweet caramel, finished with a sprinkle of sea salt. These indulgent cookies taste like mini cheesecakes with a buttery, slightly crunchy base and the perfect salty-sweet balance. Ideal for special occasions or whenever you want to impress with minimal effort.

Ingredients

Scale

For the Graham Cracker Cookies:

½ cup butter, softened (salted or unsalted)
⅓ cup granulated sugar
¼ cup brown sugar
1 egg
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
1 cup graham crackers, finely crushed (about 7 sheets)
¼ teaspoon salt
¼ teaspoon baking soda
½ teaspoon baking powder
⅓ cup additional graham crackers, finely crushed (about 2 sheets), for rolling

For the Cream Cheese Frosting:

4 oz cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
¼ cup caramel sauce (thick, not runny)
Sea salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Make the Cookie Dough:
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, 1 cup graham cracker crumbs, salt, baking soda, and baking powder. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
Shape and Roll:
Scoop dough into tablespoon-sized balls and roll each in the remaining ⅓ cup of graham cracker crumbs.
Bake:
Place cookie dough balls on a parchment-lined baking sheet, spacing about 2 inches apart. Flatten slightly with your hand or the bottom of a glass. Bake at 350°F (175°C) for 8–10 minutes, or until edges are lightly golden. Let cool completely on a wire rack.
Prepare Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. Stir in the caramel sauce.
Assemble Cookies:
Once cookies are completely cooled, frost each with a spoonful of the cream cheese frosting. Drizzle extra caramel sauce on top and sprinkle lightly with sea salt.

Notes

Use a thick caramel sauce so it doesn’t run off the cookies.
Chill frosted cookies before serving for a firmer texture.
Store in an airtight container in the refrigerator for up to 4 days.
Cookies can be made ahead and frosted just before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American