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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) caramel sauce (store-bought or homemade)
A generous pinch of flaky sea salt
Instructions:
Prep Your Workspace:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Cookie Dough:
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla, mixing until combined.
In another bowl, whisk flour, baking soda, and salt.
Gradually add dry ingredients to wet mixture and stir until soft dough forms.
Prepare the Cheesecake Filling:
Combine cream cheese, powdered sugar, and vanilla. Mix until smooth and creamy.
Assemble the Cookies:
Scoop tablespoon-sized dough, flatten into discs.
Add a spoonful of cheesecake filling to the center.
Fold dough around filling, roll into a ball, place on baking sheet. Repeat.
Bake to Perfection:
Bake for 12–14 minutes, until edges are lightly golden but centers remain soft.
Cool completely on the baking sheet.
Add the Final Touch:
Drizzle each cookie with warm caramel sauce and sprinkle with flaky sea salt.
Per Serving:
210 kcal per cookie (12 cookies total).
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