Description
These Salted Caramel Cheesecake Cookies combine a rich browned butter cookie base with a creamy cream cheese frosting, topped with luscious caramel sauce and a sprinkle of flaked salt for the perfect balance of sweet and salty. With a hint of cinnamon and crunchy graham cracker crumbs folded into the dough, these cookies have a unique texture and flavor that’s sure to impress.
Ingredients
Brown Butter Cookie Dough
- ½ cup salted butter (browned and cooled)
- ¾ cup 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 (about 1 cup crushed)
Cream Cheese 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
Toppings
- Caramel sauce (for topping)
- Flaked salt (for topping)
Instructions
- Brown the Butter: Melt ½ cup (one stick) salted butter in a medium saucepan over medium heat. Continue cooking past boiling until the butter foams and turns a golden brown color with a nutty aroma. Stir constantly and watch carefully to prevent burning. Once browned, pour into a bowl and allow to cool completely. Speed up cooling by placing in the fridge or freezer if desired.
- Preheat Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for baking the cookies.
- Mix Wet Ingredients: In a medium mixing bowl, combine the browned butter and brown sugar. Mix well until combined. Add the egg and 1 teaspoon vanilla extract, then stir until the mixture is light and creamy.
- Add Dry Ingredients: Gradually add baking powder, baking soda, salt, cinnamon, all-purpose flour, and crushed graham cracker crumbs to the wet mixture. Mix gently until all ingredients are incorporated to form the cookie dough.
- Form Cookie Dough Balls: Using a 3-tablespoon cookie scoop or spoon, scoop the dough into large balls. Roll them slightly and flatten just a bit. Place 5 to 6 cookies per prepared baking sheet, spacing them evenly.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookies have a nice golden brown color around the edges. Remove from oven and let the cookies cool completely on the baking sheets.
- Prepare Cream Cheese Frosting: While the cookies bake, beat together the cream cheese and 3 tablespoons salted butter in a medium bowl until smooth and creamy. Add vanilla bean paste (or vanilla extract) and a pinch of salt, then gradually mix in 1½ cups powdered sugar until frosting is smooth and spreadable.
- Assemble and Decorate: Once the cookies have cooled, spread a generous layer of cream cheese frosting on each cookie. Drizzle a swirl of caramel sauce over the frosting and finish with a sprinkling of flaked salt for a perfect balance of flavors.
Notes
- Watch the butter closely when browning to avoid burning. Remove from heat as soon as it turns golden brown and smells nutty.
- Ensure the browned butter is completely cooled before mixing with sugar and egg to prevent scrambling the egg.
- Using crushed graham crackers adds a nice texture and slight crunch to the cookies.
- Vanilla bean paste enhances the frosting’s flavor but vanilla extract is an excellent substitute.
- Caramel sauce can be homemade or store-bought for convenience.
- These cookies are best served at room temperature to enjoy the creamy frosting and soft cookie texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
