Ingredients
- Preheat oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.
- Whisk flour, 1 cup graham cracker crumbs, baking soda, and salt in a medium bowl.
- Cream butter and sugars until light and fluffy, 2–3 minutes. Add egg and vanilla; mix until smooth.
- Gradually add dry ingredients to wet; mix until combined. Form 8 dough balls (~6 tbsp each) and roll in ¼ cup graham cracker crumbs.
- Place on prepared sheets; press slightly. Bake 12–15 minutes until edges turn golden. Cool 5–10 minutes on sheet, then transfer to wire rack.
- Beat cream cheese until smooth; add powdered sugar and vanilla for cheesecake topping. Pipe or spread on cooled cookies and drizzle with caramel sauce.
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.
- Whisk flour, 1 cup graham cracker crumbs, baking soda, and salt in a medium bowl.
- Cream butter and sugars until light and fluffy, 2–3 minutes. Add egg and vanilla; mix until smooth.
- Gradually add dry ingredients to wet; mix until combined. Form 8 dough balls (~6 tbsp each) and roll in ¼ cup graham cracker crumbs.
- Place on prepared sheets; press slightly. Bake 12–15 minutes until edges turn golden. Cool 5–10 minutes on sheet, then transfer to wire rack.
- Beat cream cheese until smooth; add powdered sugar and vanilla for cheesecake topping. Pipe or spread on cooled cookies and drizzle with caramel sauce.
Notes
- Store in airtight container in fridge up to 4 days or freeze up to 3 months. Let sit 10–15 minutes at room temp before serving for best texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American