1-Getting ready to bake these caramel cheesecake cookies: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to avoid any sticking drama.

2-Gathering and Mixing the Dough: First, in a large bowl, cream together the 1.5 cups of softened salted butter, 0.75 cup granulated sugar, and 1.5 cups packed brown sugar until it’s all fluffy and combined this is where the magic begins! Add in the 2 eggs and 1 tablespoon vanilla extract, mixing until smooth. For a fun twist, for more no-bake ideas, check out our simple peach cobbler dump cake recipe on our site!

3-Gathering and Mixing the Dough: Next, gradually stir in the 3.75 cups all-purpose flour, 2 sleeves crushed graham crackers (about 2.5 cups), 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Keep mixing until you form a soft dough don’t overdo it, or you’ll lose that perfect texture.

4-Baking and Frosting the Cookies: Now, scoop the dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes until the edges turn golden brown. While they cool, whip up the frosting by beating 16 ounces cream cheese, 7 ounces marshmallow creme, and 2 cups powdered sugar until creamy, then drizzle with 0.33 cup caramel dip and sprinkle coarse sea salt on top.

5-Baking and Frosting the Cookies: If you’re adapting for dietary needs, swap in vegan substitutes at any step, like plant-based butter or flax eggs, to keep things inclusive. Let the cookies cool for 5 minutes on the sheet before moving them to a rack then frost and enjoy! This process not only creates a rich cookie with creamy frosting accented by caramel and sea salt but also gives you a batch ready for sharing or snacking.

6-Baking and Frosting the Cookies: Once frosted, these cookies store well, but if you’re planning ahead, remember that chilling the dough helps with shape, as mentioned in our tips section. Health benefits of cream cheese can add to why this treat feels like a smart choice, too!