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Caramel Cheesecake Cookies

Soft brown sugar cookies filled with creamy cheesecake centers and swirls of rich caramel, baked until just set and finished with optional flaky sea salt.
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Ingredients
  

  • 4 oz cream cheese softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For the Cookie Dough

  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the Caramel

  • ½ cup thick caramel sauce store-bought or homemade
  • Optional flaky sea salt for topping

Instructions
 

  • In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy with no lumps.
  • Scoop into small teaspoon-sized portions, place on a parchment-lined plate, and freeze for 15 to 20 minutes until firm enough to handle. If they still feel soft, give them a few extra minutes so they’re easy to wrap later.
  • In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes with a mixer. Beat in the egg and vanilla extract until fully combined, scraping down the sides as needed.
  • Add the flour, baking soda, and salt, mixing just until a soft dough forms. Gently fold in half of the caramel sauce, leaving visible swirls. Chill the dough for 30 minutes. If it feels sticky after chilling, mix in 1 tablespoon of flour at a time until manageable.
  • Scoop the chilled dough into balls about 2 tablespoons each and flatten slightly in your palm.
  • Place a frozen cheesecake portion in the center and wrap the dough around it, sealing completely so no filling shows. Arrange on a parchment-lined baking sheet with space between each cookie, then drizzle or lightly swirl a little of the remaining caramel on top.
  • Preheat the oven to 350°F (175°C). Bake for 11 to 13 minutes, until the edges are set and lightly golden while the centers stay soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  • Once cooled, drizzle with extra caramel and finish with a light sprinkle of flaky sea salt if desired.