Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the crushed graham crackers until evenly distributed.
- Using a cookie scoop, drop tablespoons of dough onto baking sheets, leaving space between each scoop.
- Bake for 8-10 minutes until edges are golden brown and cool on the sheet for 5 minutes before transferring to a wire rack.
- In a mixing bowl, beat together softened cream cheese, softened butter, and vanilla until smooth.
- Gradually add powdered sugar, beating until light and fluffy for the frosting.
- In a saucepan over medium heat, combine brown sugar, butter, salt, and whipping cream; stir until thickened.
- Frost each cooled cookie with cheesecake frosting and drizzle with cooled caramel.
Nutrition
Notes
Ensure ingredients like butter and cream cheese are at room temperature for easy mixing. Avoid overmixing to keep cookies tender.