Caramel Cheesecake Cookies 

Ingredients:

For the Cookie Dough:

½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
1 cup (125g) all-purpose flour
¼ tsp baking soda
A pinch of salt
For the Cheesecake Filling:

4 oz (113g) cream cheese, softened
¼ cup (50g) powdered sugar
¼ tsp vanilla extract
For the Topping:

¼ cup (60ml) store-bought or homemade caramel sauce
A generous pinch of flaky sea salt

Instructions:

Prep Your Workspace:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cookie Dough:
In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, and pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Prepare the Cheesecake Filling:
In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Assemble the Cookies:
Scoop out tablespoon-sized balls of cookie dough and flatten each into a small disc. Place a small spoonful of cheesecake filling in the center, then gently fold the dough around it, sealing well. Roll back into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling.
Bake to Perfection:
Bake for 12–14 minutes or until the edges are lightly golden but the centers are still soft. Let the cookies cool completely on the baking sheet.
Add the Final Touch:
Once cooled, drizzle warm caramel sauce over the top of each cookie. Sprinkle with flaky sea salt for that perfect sweet-and-salty finish.