Indulge in the ultimate dessert experience with these Salted Caramel Cheesecake Cookies. Imagine the soft, chewy texture of a graham cracker cookie base, topped with a creamy, tangy cheesecake frosting, and finished with a drizzle of luscious salted caramel and a sprinkle of flaky sea salt. These cookies are a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.
Why You Will Love This Recipe
These cookies are not just delicious; they’re also incredibly satisfying to make. The combination of the graham cracker cookie, the cheesecake frosting, and the salted caramel creates a perfect balance of sweet and salty, creamy and crunchy. They are a crowd-pleaser for any occasion, from casual gatherings to holiday celebrations. Plus, the recipe is easy to follow, making it accessible for bakers of all skill levels.
Ingredients:
Graham Cracker Cookies
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- ⅔ cup granulated sugar (cane sugar or white sugar)
- ½ cup light brown sugar (reduce to ⅓ cup for high altitude)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups unbleached all-purpose flour (add ¼ cup for high altitude, spoon and level)
- 1 ½ cups graham cracker crumbs (about 12 graham cracker sheets)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup graham cracker crumbs, for rolling
Cheesecake Frosting
- 8 ounces cream cheese, softened to room temperature
- 4 tablespoons (½ stick) unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 2 ½ – 3 cups powdered sugar (use less for a less sweet frosting)
Toppings
- ⅓ cup salted caramel sauce, for drizzling
- Flaky sea salt, for sprinkling
Preparation:
Step 1: Prepare the Cookie Dough. In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes on medium-high speed. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The creaming process is crucial as it incorporates air into the dough, contributing to the cookie’s soft texture.
Step 2: Add Eggs and Vanilla. Add the eggs one at a time, mixing for about a minute after each addition. Scrape the sides of the bowl as needed to ensure everything is well combined. Then, add the vanilla extract and mix until just combined. Using room-temperature eggs helps create a smoother batter and ensures they emulsify properly with the butter and sugar.
Step 3: Combine Dry Ingredients. In a separate medium bowl, whisk together the flour, graham cracker crumbs (1 ½ cups), kosher salt, baking soda, and baking powder. Whisking ensures that these ingredients are evenly distributed, which is important for the cookie’s texture and rise.
Step 4: Combine Wet and Dry Ingredients. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the graham cracker crumbs. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough cookies. Scrape the sides and bottom of the bowl as needed to ensure everything is incorporated.
Step 5: Shape and Bake the Cookies. Preheat your oven to 350°F/177°C (or 375°F/190°C for high altitude). Prepare two baking sheets by lining them with parchment paper or silicone baking mats. Using a large cookie scoop (about ½ cup), scoop a heaping amount of cookie dough. Shape it into a ball with your hands, and then roll it in the remaining graham cracker crumbs. Place the dough balls on the prepared baking sheets, leaving enough space between them to allow for spreading. Gently flatten each dough ball into a hockey puck shape using the bottom of a measuring cup. Bake for 11-13 minutes, or until the edges are set and the tops look dull but still slightly underdone. Avoid overbaking, as the cookies will continue to bake as they cool on the baking sheet.
Step 6: Cool the Cookies. Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for about 20 minutes before transferring them to wire cooling racks to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you move them.
Step 7: Prepare the Cheesecake Frosting. While the cookies are cooling, prepare the cheesecake frosting. In a medium bowl, using a hand mixer or a stand mixer, beat the softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
Step 8: Add Powdered Sugar. With the mixer on low speed, gradually add the powdered sugar until it is thoroughly combined. Then, increase the speed to medium-high and beat until the frosting is light, creamy, and fluffy. Adjust the amount of powdered sugar to achieve your desired sweetness and consistency.
Step 9: Frost the Cookies. Once the cookies are completely cool, it’s time to frost them. Scoop the cream cheese frosting into a gallon-size baggie or a large piping bag. Snip off ½-3/4 inch of the corner tip or use a piping tip (a Wilton Starter Set is a good option) and pipe frosting onto the cooled cookies in a swirl pattern. Alternatively, you can use a small cookie scoop and spread the frosting on.
Step 10: Add Salted Caramel and Sea Salt. Pour a little of the salted caramel sauce into a small ziplock baggie, seal, and then snip off a tiny tip of the corner. Drizzle the caramel over each cookie and sprinkle it with flaky sea salt. The sea salt is essential for balancing the sweetness and adding a burst of flavor.
COOKING Rating:
- Difficulty: Medium
- Prep Time: 30 minutes
- Cook Time: 11-13 minutes
- Total Time: Approximately 1 hour
- Yields: About 12 large cookies
Serving Suggestions:
- Serve these cookies as a dessert for parties, potlucks, or family gatherings.
- Pair them with a scoop of vanilla ice cream for an extra decadent treat.
- Enjoy them with a cup of coffee or tea for a delightful afternoon snack.
- Package them in a decorative box and give them as a homemade gift.
Tips:
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This helps them combine more easily and creates a smoother batter and frosting.
- Don’t Overmix: Be careful not to overmix the cookie dough or the frosting. Overmixing can result in tough cookies and dense frosting.
- Chill the Dough: For even thicker cookies, chill the dough for at least 30 minutes before baking.
- Use Parchment Paper: Lining your baking sheets with parchment paper or silicone baking mats prevents the cookies from sticking and makes cleanup a breeze.
- Salted Caramel Sauce: You can use store-bought salted caramel sauce or make your own from scratch.
- Flaky Sea Salt: Don’t skip the flaky sea salt! It adds a wonderful burst of flavor and complements the sweetness of the caramel and frosting.
Nutritional Information (per cookie, approximate):
- Calories: 450-500
- Protein: 4-5 grams
- Sodium: 250-300mg
Conclusion
These Salted Caramel Cheesecake Cookies are a delightful treat that combines the best of both worlds: the comforting flavor of a graham cracker cookie with the creamy tanginess of cheesecake. The addition of salted caramel and flaky sea salt elevates these cookies to a whole new level of deliciousness. Whether you’re baking for a special occasion or simply want to treat yourself, these cookies are sure to be a hit. Enjoy the process of making them, and savor every bite!
Questions and Answers:
Q1: Can I use a different type of flour?
A: While all-purpose flour is recommended for this recipe, you can experiment with other types of flour. For a slightly denser cookie, you could try using whole wheat pastry flour. However, keep in mind that different flours may require adjustments to the liquid content of the recipe.
Q2: Can I make these cookies ahead of time?
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. You can also bake the cookies and store them in an airtight container at room temperature for up to 3 days. The cheesecake frosting is best made fresh, but you can store it in the refrigerator for up to 24 hours.
Q3: Can I freeze these cookies?
A: Yes, you can freeze these cookies, but it’s best to freeze them unfrosted. Wrap the cooled cookies individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When you’re ready to eat them, thaw them at room temperature and then frost them.
Q4: What if I don’t have graham cracker crumbs?
A: If you don’t have graham cracker crumbs, you can make your own by pulsing graham crackers in a food processor until they are finely ground. Alternatively, you can use crushed digestive biscuits or other similar crackers.
Q5: Can I add other toppings to these cookies?
A: Absolutely! Feel free to get creative with your toppings. Some other delicious options include chopped nuts, chocolate shavings, sprinkles, or a drizzle of melted chocolate. You can also experiment with different flavors of caramel sauce.
