• Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
• In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes. 
• Add the egg, vanilla extract, and light corn syrup and mix to combine. 
• Add the flour, 1 ¼ cups graham cracker crumbs, cornstarch, baking soda, baking powder, and salt, and mix until combined. 
• Using a ¼ cup, portion the dough into round balls. Roll the balls in the remaining ¼ cup of graham cracker crumbs. Place 6 balls of dough on a baking sheet. Press on the tops of each ball with the palm of your hand to flatten each ball into a thick disk.
• Bake for 10-11 minutes or until edges and tops are just set. (I baked mine for 10 minutes). You don’t want to overbake cookies.
• Remove from the oven and let cool on pan for 5 minutes before transferring to a wire rack to cool completely. 

Caramel Cream Cheese Frosting

• Add cream cheese and butter to a bowl and beat until smooth. Add the powdered sugar and caramel extract and salt and mix until smooth. Add to a piping bag and then pipe the frosting on top of each cooled cookie. 

Assembly

• Drizzle, or spoon, the caramel sauce overtop of each cookie, working in a zig zag motion. I place the caramel in a ziplock bag, snip the corner off and then drizzle overtop. This allows the caramel to go on in a prettier fashion.
• Sprinkle each cookie with a good dose of flaky sea salt! Enjoy!