1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Sheets: Line two large baking sheets with parchment paper.

2. Make the Cookie Dough: A Graham Cracker-Infused Base

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, 1 ½ cups graham cracker crumbs, baking soda, salt, baking powder. Set aside.
2. Cream Butter and Sugars: In a separate large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the softened butter, brown sugar, and granulated sugar until ¹ the mixture is light and creamy, about 1-2 minutes.  
3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then add vanilla extract and mix until well combined, scraping down the sides and bottom of the bowl as needed.
4. Gradually Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

3. Shape and Bake the Cookies: Creating the Perfect Base

1. Scoop Dough: Use a 2-inch cookie scoop to portion out the dough.
2. Roll in Graham Cracker Crumbs: Roll each dough ball in the remaining ½ cup of crushed graham crackers until fully coated.
3. Place on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2-3 inches between each cookie to allow for spreading.
4. Flatten Slightly: Gently flatten each dough ball to about ¾ of an inch thick. This will help them bake evenly and create a flatter surface for the frosting.
5. Bake: Bake for 8-10 minutes, one sheet at a time, or until the edges are slightly golden brown. The centers should still be soft.
   • Tip: Avoid overbaking, as this will result in dry cookies.
6. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It’s important to let them cool on the baking sheet briefly so they can firm up.

4. Prepare the Cream Cheese Frosting: A Tangy and Sweet Topping

1. Beat Cream Cheese and Butter: While the cookies are cooling, prepare the frosting. In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the softened cream cheese and softened butter until smooth and creamy.
2. Add Vanilla and Salt: Add the vanilla extract and a pinch of salt. Beat until combined.
3. Gradually Add Powdered Sugar: Gradually add the sifted powdered sugar, mixing on low speed until just combined. Then, increase the speed to high and beat for 4-5 minutes until the frosting is light and fluffy.

5. Make the Caramel Topping: A Rich and Buttery Drizzle

1. Combine Ingredients: In a small saucepan over medium heat, combine the brown sugar, whipping cream, butter, and salt.
2. Bring to a Boil: Bring the mixture to a rolling boil, stirring constantly.
3. Cook and Stir: Continue to cook and stir for 5-7 minutes, or until the sauce has thickened slightly. It should coat the back of a spoon.
4. Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract.
5. Cool: Let the caramel sauce cool for 15-20 minutes before drizzling it over the frosting. It will thicken as it cools.

6. Assemble the Cookies: Frosting and Caramel Drizzle

1. Frost Cookies: Once the cookies are completely cool, use a piping bag fitted with a round tip (or a spoon) to pipe the cream cheese frosting onto each cookie. Start from the center and pipe in a circular motion, working your way outwards to the edges.
2. Drizzle with Caramel: After the caramel sauce has cooled and thickened slightly, use a spoon or a small piping bag to drizzle it generously over the frosting on each cookie.
   • Tip: For a more controlled drizzle, you can transfer the cooled caramel sauce to a squeeze bottle or a zip-top bag with a corner snipped off.
3. Let Caramel Set: Allow the caramel to set for about 20-30 minutes before serving. This will prevent it from being too runny.