Salted Caramel Crumbl Cookies (Print Version)
# Ingredients:
→ Graham Cracker Cookie Dough
01 -
Softened butter (½ cup)
02 -
White sugar (⅓ cup)
03 -
Light brown sugar (¼ cup)
04 -
1 large egg
05 -
1 teaspoon of vanilla
06 -
Flour (all-purpose, 1⅓ cup)
07 -
Crushed graham cracker crumbs (1 cup, about 7 sheets)
08 -
Pinch of salt (¼ teaspoon)
09 -
¼ teaspoon of baking soda
10 -
Half a teaspoon of baking powder
11 -
Additional graham crumbs for coating (⅓ cup, about 2 sheets)
→ Creamy Frosting
12 -
Soften cream cheese (4 oz)
13 -
Softened butter (4 tablespoons)
14 -
Confectioners' sugar (1 cup)
15 -
Vanilla (1 teaspoon)
→ Garnish
16 -
¼ cup of caramel topping
17 -
Sprinkle of sea salt
# Instructions:
01 -
Heat the oven to 350°F and cover a baking tray with parchment paper
02 -
Blend softened butter and both sugars together, add the egg and vanilla. Gently stir in flour, crushed graham cracker crumbs, salt, and leavening ingredients until it comes together
03 -
Make 8 even dough balls, coat well with extra graham crumbs, press each to about ½-inch thickness on the parchment-lined tray
04 -
Pop into the oven for around 10 minutes, let them cool on the tray for another 10 minutes before moving them to a rack
05 -
Beat cream cheese and butter together until creamy, pour in the powdered sugar and vanilla, and mix for 2-3 minutes until light and fluffy
06 -
Spread frosting over the cookies, drizzle with caramel sauce, and finish with a sprinkling of sea salt
# Notes:
01 -
Both store-bought and homemade caramel work fine
02 -
Keep in a sealed container in the fridge for up to 5 days
03 -
They're good chilled or left out to warm
04 -
Inspired by Crumbl Cookies