Ingredients
Graham Cracker Cookie
- 2 cups (260g) all-purpose flour (measured properly)
- 1 cup (134g) graham cracker crumbs
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/2 cup (104g) granulated sugar
- 1/2 cup (112g) packed light brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- Additional 1/4 cup (34g) graham cracker crumbs, for rolling
Caramel Cheesecake Topping
- 10 oz cream cheese, room temperature
- 1 3/4 cups (201g) powdered sugar
- 1 1/2 tsp vanilla extract
Salted Caramel Sauce
- Follow your favorite salted caramel sauce recipe or use store-bought
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, graham cracker crumbs, baking soda, and salt. Stir well and set aside.
- Cream butter and sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until the mixture is light in color and fluffy. This step is important to create a tender and airy cookie base.
- Add egg and vanilla: Beat in the egg until fully incorporated, then add the vanilla extract and mix until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture and mix just until the dough forms and is combined; avoid overmixing to prevent tough cookies. Use a rubber spatula to gather the dough into a cohesive ball.
- Form cookie balls: Scoop about 6 tablespoons (105g) of dough per cookie to form 8 roughly equal balls. Roll each ball in the additional 1/4 cup graham cracker crumbs to evenly coat.
- Shape and bake cookies: Place the dough balls on the prepared baking sheets, spacing them adequately apart. Press each ball lightly down to about 2 1/2 inches in diameter; they will crack slightly at the edges. Bake for 12-15 minutes or until the edges are just starting to turn golden.
- Cool the cookies: Allow cookies to cool on the baking sheet for 5-10 minutes to firm up, then transfer them to a wire rack to cool completely before adding toppings.
- Prepare salted caramel sauce: While the cookies bake and cool, prepare salted caramel sauce according to your preferred recipe and let it cool to room temperature or slightly cooler to prevent it from running off the cookies.
- Make cheesecake topping: In a clean large bowl, beat the room temperature cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, beating until mixture is smooth and well combined.
- Assemble the cookies: Once cookies and caramel sauce are fully cooled, pipe or spread the cheesecake topping evenly on each cookie. Drizzle or spread the salted caramel sauce on top of the cheesecake layer.
- Store and serve: Store the cookies in an airtight container in the refrigerator until ready to serve. Serve the cookies chilled but not too cold, ideally within 3-4 days for best texture and flavor.
Notes
- If the caramel sauce is too warm, it may run off the cookies; ensure it is cooled before topping.
- Make sure cream cheese is fully softened for smooth cheesecake topping.
- Do not overmix the cookie dough to keep cookies tender.
- Store assembled cookies refrigerated in an airtight container and consume within 3-4 days for optimal freshness.
- For easier piping, chill cheesecake topping slightly before applying if needed.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
