Description
These Caramel Cheesecake Cookies are a delightful blend of soft, buttery texture with a hint of cinnamon and the rich flavor of graham cracker crumbs. Perfectly baked to golden edges, these cookies offer a delicious twist on classic cheesecake flavors in an easy-to-make cookie form.
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 the 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 to combine the dry components evenly.
- Cream Butter and Sugars: In a separate large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, incorporating air for a tender cookie.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter mixture until fully combined, adding moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing continuously until the dough is fully incorporated without overmixing.
- Fold in Graham Cracker Crumbs: Stir the graham cracker crumbs into the dough to add texture and a rich, slightly crunchy flavor reminiscent of cheesecake.
- Form Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a golden brown color, indicating doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For extra caramel flavor, consider adding caramel bits or a drizzle of caramel sauce after baking.
- Ensure that the butter is softened, not melted, for proper creaming and texture.
- Do not overbake; cookies will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Graham cracker crumbs add a distinctive flavor; do not substitute with regular graham crackers without crushing properly.
