Ingredients
- 1/2 cup salted butter, browned and cooled
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup all‑purpose flour
- 7 sheets graham crackers, crushed (about 1 cup)
- Frosting:
- 4 oz cream cheese, softened
- 3 tablespoons salted butter, softened
- 1 teaspoon vanilla extract (or vanilla bean paste)
- Pinch of salt
- 1 1/2 cups powdered sugar
- Topping:
- Caramel sauce
- Flaked sea salt
Instructions
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- Brown the butter by melting it in a saucepan over medium heat until golden and fragrant. Let cool completely.
- In a bowl, combine the cooled browned butter with brown sugar until smooth. Add the egg and vanilla and beat until creamy.
- Add baking powder, baking soda, salt, cinnamon, flour, and crushed graham‑cracker crumbs. Stir until just combined.
- Scoop about 3 tablespoons of dough per cookie, roll into balls, and slightly flatten. Place 5–6 cookies per baking sheet, spaced apart.
- Bake for 10–12 minutes, until edges are lightly golden. Let the cookies cool completely on a rack.
- For the frosting: beat the softened cream cheese and butter until smooth, then add vanilla, salt, and gradually beat in powdered sugar until creamy.
- Frost the cooled cookies generously. Drizzle with caramel sauce and sprinkle with flaky sea salt just before serving.
Notes
- You can skip browning the butter — melted butter (cooled) works fine too. The flavor will be slightly less deep.
- For a gluten‑free version: use a 1:1 gluten‑free flour blend and gluten‑free graham crackers.
- Instead of caramel drizzle, a chocolate drizzle or melted chocolate works beautifully.
- Mix in mini chocolate chips or chopped nuts in the dough for extra texture.
- For a seasonal twist: substitute cinnamon with pumpkin‑pie spice in fall.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes (plus cooling and frosting)
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American / Comfort‑food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 340
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
