Graham Cracker Caramel Cookies (Print Version)
# Ingredients:
→ Graham Cracker Cookie Base
01 -
Softened butter (1/2 cup)
02 -
White sugar (1/3 cup)
03 -
Light brown sugar (1/4 cup)
04 -
1 large egg
05 -
Pure vanilla extract (1 teaspoon)
06 -
All-purpose flour (1 and 1/3 cups)
07 -
Finely crushed graham crackers (1 cup, about 7 sheets)
08 -
A pinch of salt (1/4 teaspoon)
09 -
Baking soda (1/4 teaspoon)
10 -
Baking powder (1/2 teaspoon)
11 -
Additional crushed graham crackers (about 1/3 cup or 2 sheets) for rolling dough
→ Cream Cheese Frosting
12 -
Softened cream cheese (4 ounces)
13 -
Softened butter (4 tablespoons)
14 -
Confectioners' sugar (1 cup)
15 -
Vanilla extract (1 teaspoon)
→ Topping
16 -
Caramel sauce (1/4 cup)
17 -
Sprinkle of sea salt
# Instructions:
01 -
Get your oven heated up to 350°F and lay some parchment paper on a baking sheet.
02 -
Beat the butter and sugars together first. Add the egg and vanilla, then stir in the flour, graham cracker crumbs, and the baking powder and soda. Don’t overmix.
03 -
Make 8 equal dough balls, roll them in the extra cracker crumbs, and squish them a little to make disks about 1/2 inch thick. Put them on the baking sheet.
04 -
Pop them in the oven for 10 minutes. Let them sit on the baking sheet for another 10 before moving them to a rack to completely cool.
05 -
Whip the cream cheese with the butter until it’s smooth. Add the sugar and vanilla, and beat it for 2–3 minutes until it’s nice and airy.
06 -
Pipe the frosting onto the cooled cookies. Add half to a full teaspoon of caramel to each one, and sprinkle a little sea salt on top.
# Notes:
01 -
You can use store-bought caramel or make your own caramel sauce at home.
02 -
Keep them fresh for up to 5 days in the fridge by sealing them in an airtight container.
03 -
These cookies can be eaten straight from the fridge or brought back to room temp before enjoying.
04 -
Inspired by Crumbl-style cookies.