Salted Caramel Cookies (Print Version)
# Ingredients:
→ Crumbly Graham Cookie Dough
01 -
Softened butter (½ cup)
02 -
White sugar (⅓ cup)
03 -
Light brown sugar (¼ cup)
04 -
One egg
05 -
Vanilla (1 teaspoon)
06 -
Flour (all-purpose, 1⅓ cups)
07 -
Finely crushed graham crackers (1 cup, about 7 sheets)
08 -
Tiny pinch of salt (¼ teaspoon)
09 -
Baking soda (¼ teaspoon)
10 -
Baking powder (½ teaspoon)
11 -
Extra crushed graham crackers for rolling (⅓ cup, about 2 sheets)
→ Tangy Frosting
12 -
Softened cream cheese (4 oz)
13 -
Room-temp butter (4 tablespoons)
14 -
Powdered sugar (1 cup)
15 -
Vanilla extract (1 teaspoon)
→ Sweet Drizzle
16 -
Caramel topping (¼ cup)
17 -
Coarse sea salt for sprinkling
# Instructions:
01 -
Set your oven to 350°F and cover a baking tray with parchment paper.
02 -
Beat the butter and sugars together. Stir in the egg and vanilla. Slowly add flour, graham crumbs, and the rising ingredients. Stop when just combined.
03 -
Divide into 8 even dough portions, roll them in crushed grahams, then press each one flat (½ inch thick) on the baking tray.
04 -
Let them bake for 10 minutes. Once done, cool for 10 minutes on the tray before transferring to a rack.
05 -
Blend the cream cheese and butter until smooth. Sprinkle in powdered sugar and vanilla, whipping for 2-3 minutes until fluffy.
06 -
Spread or pipe the frosting over the cooled cookies. Drizzle some caramel sauce on top, then sprinkle with sea salt.
# Notes:
01 -
You can use premade caramel or make your own.
02 -
Store chilled in an airtight container for up to 5 days.
03 -
Serve these cookies either cold or at room temperature.
04 -
This creation took inspiration from Crumbl Cookies.