Caramel Cheesecake Cookies
Deliciously soft and chewy cookies infused with caramel and cheesecake flavors, topped off with a crunchy graham cracker crumb.
Ingredients
Dry Ingredients
- 1.5 cups 1 1/2 cups all-purpose flour
- 0.5 teaspoons 1/2 teaspoon baking soda
- 0.5 teaspoons 1/2 teaspoon salt
- 1 teaspoon 1 teaspoon cinnamon
Wet Ingredients
- 0.5 cups 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 0.5 cups 1/2 cup brown sugar, packed
- 0.25 cups 1/4 cup granulated sugar
- 1 large 1 large egg
- 1 teaspoon 1 teaspoon vanilla extract
Mix In
- 0.75 cups 3/4 cup graham cracker crumbs
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the graham cracker crumbs.
Baking
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Cookies can be served with coffee, tea, or fresh fruits.