These salted caramel cheesecake cookies have a graham cracker cookie base topped with a cream cheese buttercream, salted caramel and some flaked salt. All the flavors of a slice of cheesecake in cookie form.
These salted caramel cheesecake cookies are a copycat of the crumbl cookie, and a requested recipe that I was happy to make. I decided I wanted to brown the butter for the cookie to add an extra level of flavor, and it was the best decision. These cookies are bursting with flavor, and I'm certain you're going to fall in love with them too!
For more holiday cookie recipes, try my chocolate orange cookies or my gingerbread whoopie pies.
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Why You Will Love This Recipe
- Graham Cracker Cookie: A chewy cookie that tastes just like a graham cracker is the perfect base for these cookies.
- Cream Cheese Buttercream: Tangy, sweet and the perfect pairing with the graham cracker cookie.
- Caramel: It's not only such a pretty topping for the cookie, but adds so much flavor to the buttercream.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: You will brown the butter for this recipe. If you don't want to do that, just melt 7 tablespoons of butter and allow to cool.
- Sugar: You will use brown sugar for these cookies.
- Graham Crackers: I usually just blend the full sheets in a blender or food processor, but you can also buy pre-crushed crumbs.
- Cream Cheese: I highly suggest using philadelphia cream cheese. I have never tried another brand that works as well.
- Caramel: I love trader joes salted caramel sauce so I just always use that. You are of course welcome to make your own, or grab whatever you love from the store.
Step by Step Instructions
- Step 1: Start by browning the butter. You'll take ½ cup of butter (one stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool. You can throw it in the fridge or freezer to speed up the process.
- Step 2: Place the butter and brown sugar in a medium size bowl and mix together. Add in egg and vanilla and mix again until light and creamed together.
- Step 3: Slowly mix in baking powder, baking soda, salt, cinnamon, flour and graham cracker crumbs.
- Step 4: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll and flatten the cookie balls just a bit. place 5-6 per cookie sheet.
- Step 5: Bake the cookies for 10-12 minutes. You're looking for a nice golden brown around the edges. Allow the cookies to cool.
- Step 6: While the cookies are baking make the buttercream. In a medium size bowl mix together the cream cheese and butter until completely smooth. Mix in vanilla and salt followed by powdered sugar. Top the cookies with frosting, followed by a swirl of caramel sauce and a sprinkle of salt.
Expert Baking Tips
- I like to flatted the cookie balls for the cookies so I know they'll bake flatter and more even for topping with buttercream.
- These cookies are so good on their own too!
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, just sub in a gluten free 1:1 flour and use gluten free graham crackers.
No, if you prefer to skip this step just use 7 tablespoons of melted butter instead.
That would taste fabulous!! I would use the frosting recipe from my small batch chocolate cupcakes.
Storing & Freezing
Salted caramel cheesecake cookies can be stored at room temperature, or in the fridge, in an airtight container. They will keep fresh this way for 2-3 days. You can also prep the dough and frosting and leave it in the fridge for up to a week if you want to make that part ahead.
These cookies will keep fresh in an airtight container in the freezer for 3-4 months. Just allow them to come to room temperature before eating!
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Salted Caramel Cheesecake Cookies
Ingredients
- ½ cup (113.5 g) salted butter browned and cooled
- ¾ cups (165 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) cinnamon
- 1 cup (140 g) all-purpose flour
- 7 sheets of graham crackers (1 cup) crushed
- 4 ounces (113.4 g) cream cheese room temperature
- 3 tablespoons salted butter
- 1 teaspoon vanilla bean paste or vanilla extract
- pinch of salt
- 1½ cups (180 g) powdered sugar
- caramel sauce for topping
- flaked salt for topping
Instructions
- Start by browning the butter. You'll take ½ cup of butter (one stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool. You can throw it in the fridge or freezer to speed up the process.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the butter and brown sugar in a medium size bowl and mix together. Add in egg and vanilla and mix again until light and creamed together.
- Slowly mix in baking powder, baking soda, salt, cinnamon, flour and graham cracker crumbs.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll and flatten the cookie balls just a bit. place 5-6 per cookie sheet.
- Bake the cookies for 10-12 minutes. You're looking for a nice golden brown around the edges. Allow the cookies to cool.
- While the cookies are baking make the buttercream. In a medium size bowl mix together the cream cheese and butter until completely smooth. Mix in vanilla and salt followed by powdered sugar. Top the cookies with frosting, followed by a swirl of caramel sauce and a sprinkle of salt.
Sandy
These cookies are so good and look like a lot of work, but so doable! Taking them to a cookie exchange! Love the browned butter and graham cracker flavors with the cream cheese buttercream and the caramel just tops it all off perfectly!
Patti
Do you need the browned butter to cool until it’s slightly solid again, like to the point of “room temperature” butter or just allow it to cool and remain in melted state.
Brooke Homec
Just cooled, it doesn't need to be solidified. I usually just let it get to the point it seems a bit thicker from sitting or chilling for a bit in my fridge or freezer.
Bailey
These are so decadent and delicious! Such a unique and fun cookie to make
Lynzee
Delicious and beautiful. Ijust need some lessons on decorating the caramel.