Description
These Salted Caramel Cheesecake Cookies combine the rich, nutty flavor of browned butter with a luscious cream cheese frosting and a drizzle of caramel sauce topped with flaky sea salt. Perfectly soft and chewy with a hint of cinnamon and the crunch of graham cracker crumbs, these cookies deliver a delightful blend of sweet and salty flavors in every bite.
Ingredients
Scale
For the Cookies
- ½ cup salted butter (browned and cooled)
- ¾ cups brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup all-purpose flour
- 7 sheets graham crackers (crushed, about 1 cup)
For the Frosting
- 4 ounces cream cheese (room temperature)
- 3 tablespoons salted butter
- 1 teaspoon vanilla bean paste or vanilla extract
- Pinch of salt
- 1½ cups powdered sugar
For Topping
- Caramel sauce (for topping)
- Flaked salt (for topping)
Instructions
- Brown the Butter: Melt ½ cup of butter in a medium saucepan over medium heat. Continue cooking past the boiling point, stirring frequently, until the butter turns golden brown and emits a nutty aroma. Be careful not to burn it. Once browned, pour into a bowl and let it cool, accelerating cooling in the fridge or freezer if desired.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the cooled browned butter and brown sugar. Mix well until combined. Add the egg and vanilla extract and mix until the mixture is light and creamy.
- Add Dry Ingredients: Gradually add baking powder, baking soda, salt, cinnamon, all-purpose flour, and crushed graham crackers to the wet ingredients. Mix slowly until all is incorporated and forms a dough.
- Form the Cookies: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Roll them slightly and flatten each just a bit. Arrange 5 to 6 cookies per baking sheet, spacing adequately to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are golden brown. Remove from oven and allow to cool completely.
- Prepare Frosting: While cookies bake, beat together cream cheese and butter in a medium bowl until smooth. Add vanilla bean paste or vanilla extract, a pinch of salt, and powdered sugar. Continue mixing until smooth and creamy.
- Decorate Cookies: Once cookies are cooled, spread or pipe the cream cheese frosting on top. Drizzle with caramel sauce and sprinkle with flaked salt for a perfect sweet and salty finish.
Notes
- Make sure the browned butter is cooled before mixing with sugar to avoid cooking the egg prematurely.
- The graham cracker crumbs add a unique texture and subtle flavor; finely crush for best results.
- If you prefer less sweetness, reduce the powdered sugar slightly in the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra indulgent touch, warm the caramel sauce slightly before drizzling over the cookies.
