Salted Caramel Cheesecake Cookies (Print Version)

# Ingredients:

→ Graham Cracker Cookie Base

01 - Butter (½ cup, softened)
02 - Granulated sugar (⅓ cup)
03 - Brown sugar (¼ cup)
04 - Egg (1)
05 - Vanilla extract (1 teaspoon)
06 - All-purpose flour (1⅓ cup)
07 - Graham crackers (1 cup finely crushed, about 7 sheets)
08 - Salt (¼ teaspoon)
09 - Baking soda (¼ teaspoon)
10 - Baking powder (½ teaspoon)
11 - Extra graham crackers for coating (⅓ cup crushed, about 2 sheets)

→ Cream Cheese Frosting

12 - Cream cheese (4 oz, softened)
13 - Butter (4 tablespoons, softened)
14 - Powdered sugar (1 cup)
15 - Vanilla extract (1 teaspoon)

→ Topping

16 - Caramel sauce (¼ cup)
17 - Sea salt for sprinkling

# Instructions:

01 - Preheat oven to 350°F and line baking sheet with parchment paper
02 - Cream butter with sugars, add egg and vanilla. Mix in flour, graham crumbs, and leavening agents just until combined
03 - Scoop 8 equal dough balls, roll in extra graham crumbs, flatten to ½ inch thickness on baking sheet
04 - Bake for 10 minutes, cool on sheet for 10 minutes before transferring to rack
05 - Whip cream cheese and butter until smooth, add powdered sugar and vanilla, beat 2-3 minutes until fluffy
06 - Pipe frosting onto cooled cookies, top each with ½-1 teaspoon caramel and sprinkle with sea salt

# Notes:

01 - Can use store-bought or homemade caramel sauce
02 - Store in airtight container in fridge up to 5 days
03 - Can be eaten chilled or at room temperature
04 - Inspired by Crumbl Cookies

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