Caramel Graham Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
Softened butter (½ cup)
02 -
White sugar (⅓ cup)
03 -
Dark brown sugar (¼ cup)
04 -
One egg
05 -
Pure vanilla (1 teaspoon)
06 -
Regular flour (1⅓ cup)
07 -
Crushed graham crackers (1 cup, roughly 7 sheets)
08 -
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)
→ Cheese Topping
12 -
Soft cream cheese (4 oz)
13 -
Room temperature butter (4 tablespoons)
14 -
Confectioners sugar (1 cup)
15 -
Vanilla flavoring (1 teaspoon)
→ Final Layer
16 -
Smooth caramel (¼ cup)
17 -
Flaky sea salt
# Instructions:
01 -
Get your oven hot at 350°F and put parchment on your cookie sheet
02 -
Beat the butter and sugars together, then add the egg and vanilla. Stir in the flour, graham bits, salt, baking soda and powder until barely mixed
03 -
Make 8 balls of dough, coat them in the extra graham crumbs, then press them down to ½ inch thick on your lined baking sheet
04 -
Let them cook for 10 minutes, then leave them on the sheet for another 10 before moving to a cooling rack
05 -
Mix the cream cheese with butter until creamy, then put in the powdered sugar and vanilla and whip it for about 2-3 minutes until it's light
06 -
Squeeze frosting onto the cold cookies, drizzle each with ½-1 teaspoon of caramel and add a tiny bit of sea salt on top
# Notes:
01 -
Ready-made caramel works just as well as homemade
02 -
Keep them in a sealed container in your fridge for up to 5 days
03 -
Tasty whether cold or at room temp
04 -
Similar to the popular Crumbl Cookie style