These Salted Caramel Cookies make the ultimate show-stopping, soft-yet-sweet, bakery-style cookie! These cookies start with a graham cracker cookie base, are loaded up with cream cheese frosting, and drizzled with salted caramel sauce (or plain caramel sauce if you'd prefer!).
BUTTER AND SUGARS: Melt the butter in a microwave-safe bowl in the microwave. Set aside and let cool to room temperature, about 5 minutes. (If the butter is hot when it is added to the sugars, it will melt the sugars and cause greasy cookies.) Once the butter has cooled, pour it into a large bowl. Add in the brown and white sugar. Stir well until completely incorporated and smooth.
EGGS AND VANILLA: Add in 1 full egg and 1 egg yolk. (Discard the white or save for another recipe). Add in the vanilla and stir until smooth.
DRY INGREDIENTS: In another bowl, toss together the flour, baking soda, salt, and cornstarch. Add whole graham crackers to a blender or food processor and crush until you have 1 cup of very fine crumbs (gently pack in the measuring cup). Add the graham cracker crumbs to the dry ingredients. Stir everything to combine.
COMBINE: Combine the wet and dry ingredients and mix until just combined avoiding over-mixing.
ROLL COOKIE DOUGH BALLS: Using a tablespoon, measure 2 tablespoons of dough per cookie (45g if you have a food scale per cookie). Roll the cookie dough balls large and tall (rather than round). Place on a parchment paper-lined plate, cover tightly and chill for 1 hour and up to 4 hours.
BAKE: Preheat the oven to 325 degrees F (162 degrees C) and line a pan with parchment paper or a silicone liner. Space 6 cookies per cookie sheet (because they spread a lot). Bake for 10-14 minutes or until slightly browned at the edges. Remove from the oven and immediately use the back of a spoon to press the edges of each cookie into the center. Work quickly-- the cookies firm up quickly. This will give each cookie a great crispy edge. Let stand on the tray for 4 more minutes then use a spatula to remove the cookie from the sheet pan to a cooling rack. Let cool completely before frosting.
FROSTING
FROSTING: Meanwhile, make the frosting. In a stand mixer fitted with the whisk attachment (or a large bowl and a hand mixer), beat the softened (not melted) cream cheese, softened mascarpone cheese, and softened butter until creamy for about 2 minutes at medium-high speed. Add the salt and vanilla; beat until smooth. Add in the powdered sugar, gradually, beating in between additions, until the frosting is soft and creamy. Avoid over-beating the mixture or you'll get whipped frosting. (If the frosting does happen to be too wet, add a bit more powdered sugar and if it is too dry, add a touch of milk or cream.)
FROSTCOOKIES: Generously frost completely cooled cookies with a table knife. Depending on how generously you frost the cookies (we love frosting, so use quite a bit!) you'll have some leftover. (See Note 1)
CARAMEL SAUCE
COMBINE: Combine the butter, brown sugar, corn syrup, and sweetened condensed milk in a medium-sized pot over medium heat. Stir constantly until the butter is melted and ingredients are completely combined.
BOIL: Bring the mixture to a boil and boil for 2 minutes, stirring constantly. Immediately remove from heat.
FLAVORADDITIONS: Let the mixture cool for about 2-3 minutes, stirring occasionally, and then add in the vanilla extract and salt to taste. Add salt gradually. (Not all salts will salt this sauce the same. Add more for a salted caramel sauce and less to just season the sauce.)
THICKEN AND FROST: Let the sauce stand to thicken for about 10 minutes, stirring occasionally, and then transfer to a plastic bag. Seal without air and cut off the tip with scissors. Pipe a generous drizzle of caramel over the frosted cookies. If desired, top each cookie with an unwrapped and halved soft caramel and a small sprinkle of sea salt flakes.
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Notes
Note 1: This recipe makes more frosting and caramel sauce than you'll need for the cookies. Both of these recipes work better with this quantity; too small a batch and it won't combine well. Use leftover frosting to top pancakes or waffles for a fun dessert. Use leftover caramel sauce as a dip for apples or other fruit, as an ice cream topping, or to drizzle over a sweet breakfast like pancakes or waffles. Note 2: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife.