Description
These Caramel Cheesecake Cookies combine the rich, creamy flavors of cheesecake with the sweet crunch of graham cracker crumbs in a soft, cinnamon-spiced cookie. Perfectly soft with a hint of caramelized brown sugar, they are an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup graham cracker crumbs
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon thoroughly to ensure even distribution of the leavening agent and spices.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with both brown sugar and granulated sugar until the mixture is light and fluffy, which will contribute to the cookie’s tender texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully combined, adding moisture and flavor to the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet butter mixture, mixing steadily until the dough is fully incorporated without overmixing.
- Incorporate Graham Cracker Crumbs: Stir the graham cracker crumbs into the cookie dough to add texture and a complementary flavor reminiscent of cheesecake crust.
- Portion Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown, indicating they are fully cooked but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For an extra caramel touch, consider adding caramel bits or drizzling caramel sauce over cooled cookies before serving.
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Do not overbake to maintain a soft and chewy center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Can be frozen for up to 3 months; thaw at room temperature before serving.
