INGREDIENTS:
- 1 ½ cup salted butter, softened
- ¾ cup granulated sugar
- 1 ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 3 ¾ cups all-purpose flour
- 2 ½ cups crushed graham crackers
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon Kosher salt
- For the Frosting and Drizzle:
- 1 package, 8 oz, cream cheese, room temperature
- 7 oz marshmallow cream
- 2 cups powdered sugar
- ⅓ cup caramel dip
- Coarse sea salt
INSTRUCTIONS:
Let’s get steted the recipe:
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
Add butter, white sugar and brown sugar together in a large bowl. Use an electric mixer to cream them together until the mixture is light in colour and creamy.
Beat in the eggs and vanilla extract. Add the flour, butter, crushed graham crackers, baking soda, baking powder, and salt to a medium bowl. Whisk to combine.
Add the dry ingredients to the wet ingredients, and mix until completely blended together. Divide the cookie dough into ½ cup portions. Roll each into a ball.
Place six balls on each of the two baking sheets. Using your hands press down each ball until they are a 1 inch thick circle. Bake for 12-15 minutes, or until they start to get a little golden on the bottom.
Allow the cookies to cool on the baking sheets for 5 minutes before moving to a cooling rack. To make the frosting, pour the cream cheese into a mixing bowl. Add ½ cup of powdered sugar at a time, mixing until smooth.
Continue adding ½ cup of the powdered sugar at a time until the 2 cups of powdered have been mixed in.
Add the marshmallow cream and mix until it is completely combined. Spoon the frosting into a pastry bag with a round large tip. Pipe the frosting in a spiral on each warm cookie.
Add the caramel dip in a small pastry bag with a round tip. Zig zag the caramel dip on each cookie, and sprinkle the sea salt on top of the cookies.
