Description
Delight in these soft and chewy Caramel Cheesecake Cookies that combine the luscious flavor of cheesecake with a hint of cinnamon and crunchy graham cracker crumbs. Perfectly balanced with a blend of brown and granulated sugars for a rich, caramel-like sweetness, these cookies are a crowd-pleasing treat ideal for any occasion.
Ingredients
Scale
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 ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until fully combined for even distribution of spices and leavening.
- Cream Butter and Sugars: In a separate large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using a mixer or by hand until the mixture is light and fluffy, creating the perfect base for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter and sugar mixture until fully incorporated, ensuring the mixture is smooth and uniform.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until there are no visible streaks of flour and the dough comes together.
- Incorporate Graham Cracker Crumbs: Stir in the graham cracker crumbs evenly throughout the dough to add texture and a subtle crunch reminiscent of cheesecake crust.
- Shape Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn a golden brown, indicating they are perfectly cooked with a soft center.
- Cool and Serve: Allow the cookies to 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
- Room temperature butter is crucial for creaming properly to achieve the right cookie texture.
- For a stronger caramel flavor, consider adding ½ cup caramel bits or drizzling melted caramel over cooled cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure not to overbake to keep the cookies soft and chewy rather than crisp.
