Caramel Cheesecake Cookies with Graham Crumbs
Soft cinnamon graham cookies filled with sweet cream cheese and finished with a caramel drizzle.
Equipment
- 2 baking sheets
- Parchment paper
- Electric mixer
- Cookie scoop
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour spooned and leveled
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract for the dough
- ¾ cup graham cracker crumbs
- 8 oz cream cheese block, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract for the filling
- ¼ cup caramel sauce thick, for drizzling
Instructions
Cooking
- Mix the dough. Whisk the dry ingredients, then cream the butter and both sugars for 2 to 3 minutes. Beat in the egg and vanilla, stir in the flour mixture until just combined, and fold in the graham crumbs.
- Make the filling. Beat the cream cheese, powdered sugar, and vanilla until thick and smooth.
- Shape the cookies. Flatten a heaping tablespoon of dough, add about 1 teaspoon of filling, and wrap the dough around it into a sealed ball. Place the balls on parchment lined sheets and press down lightly.
- Bake. Bake in an oven set to 350 degrees F for 10 to 12 minutes, until the edges are golden and the centers look set.
- Finish. Drizzle with caramel while warm, cool for 10 minutes on the sheet, then move to a rack.
Notes
Substitutions: Use chocolate sauce instead of caramel if you like.
Tips: Use a block of cream cheese for a firm filling and seal the dough fully.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.