🧾 Ingredients
Cookie Dough
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
Cheesecake Filling
4 oz cream cheese, softened
3 tbsp powdered sugar
½ tsp vanilla extract
Caramel
12–16 soft caramel squares, cut in halves
(or thick caramel sauce, chilled)
👩🍳 Instructions
Make the cheesecake filling
Mix cream cheese, powdered sugar, and vanilla until smooth.
Scoop into small teaspoon-sized dollops and freeze for 20–30 minutes.
Prepare cookie dough
Cream butter and sugars until fluffy.
Beat in egg and vanilla.
Mix flour, baking soda, and salt; stir into wet ingredients.
Assemble cookies
Scoop dough (about 2 tbsp).
Flatten slightly, place a frozen cheesecake dollop and caramel piece in the center.
Wrap dough around filling and seal completely.
Bake
Place on lined baking sheet.
Bake at 350°F (175°C) for 11–13 minutes, until edges are set and centers look soft.
Cool
Let rest on the pan 5 minutes before transferring to a rack.
✨ Tips
Chill dough if it feels too soft
Sprinkle with flaky sea salt after baking for salted caramel vibes
Store in fridge for extra cheesecake firmness
