Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup light brown sugar (packed)
  • 1/8 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon light corn syrup
  • 1 1/3 cups all-purpose flour
  • 1 1/2 cups Graham cracker crumbs (divided )
  • 1 teaspoon cornstarch
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 oz cream cheese (softened)
  • 4 tablespoons unsalted butter (slightly chilled but not cold)
  • 4 cups powdered sugar
  • 3/4 teaspoon caramel extract
  • 1/4 teaspoon salt
  • 1/4 cup caramel sauce
  • flaky sea salt

Instruction

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
  • In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes. 
  • Add the egg, vanilla extract, and light corn syrup and mix to combine. 
  • Add the flour, 1 ¼ cups graham cracker crumbs, cornstarch, baking soda, and salt and mix until combined. 
  • Using a ¼ cup, portion the dough into round balls. Roll the balls in the remaining ¼ cup of graham cracker crumbs. Place 6 balls of dough on a baking sheet. Press on the tops of each ball with the palm of your hand to flatten each ball into a thick disk.
  • Bake for 10-11 minutes or until edges and tops are just set. (I baked mine for 10 minutes). You don’t want to overbake cookies.
  • Remove from the oven and let cool on pan for 5 minutes before transferring to a wire rack to cool completely.