Caramel Graham Cookies (Printable Version)
# What You'll Need:
→ Cookie Base
01 -
Soft butter (½ cup)
02 -
White sugar (⅓ cup)
03 -
Dark brown sugar (¼ cup)
04 -
Large egg (1)
05 -
Pure vanilla (1 teaspoon)
06 -
Regular flour (1⅓ cup)
07 -
Smashed graham crackers (1 cup, roughly 7 crackers)
08 -
Table salt (¼ teaspoon)
09 -
Baking soda (¼ teaspoon)
10 -
Baking powder (½ teaspoon)
11 -
Extra crushed graham crackers for outer coating (⅓ cup, about 2 crackers)
→ Cheesy Frosting
12 -
Soft cream cheese (4 oz)
13 -
Room temp butter (4 tablespoons)
14 -
Confectioners sugar (1 cup)
15 -
Vanilla flavoring (1 teaspoon)
→ Final Touch
16 -
Liquid caramel (¼ cup)
17 -
Flaky sea salt
# Preparation Steps:
01 -
Heat your oven to 350°F and put parchment on your cookie sheet
02 -
Beat the butter and both sugars together, then mix in the egg and vanilla. Dump in flour, crushed grahams, salt, baking soda and powder - stir until barely mixed
03 -
Grab dough and make 8 balls, coat them in extra graham bits, then press down until they're ½ inch thick
04 -
Pop in the oven for 10 minutes, then let them sit on the hot tray another 10 before moving them
05 -
Mix your cream cheese with butter until smooth, then add the sugar and vanilla, and beat it for a few minutes till it's light
06 -
Squeeze frosting onto your cold cookies, drizzle each with some caramel, and add a tiny pinch of sea salt
# Additional Tips:
01 -
You can grab caramel from the store or make your own
02 -
Keep these in a sealed container in your fridge for up to 5 days
03 -
They taste good cold or warm
04 -
These are similar to the ones from Crumbl