Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Caramel Drizzle:
- ½ cup soft caramels or caramel sauce
- 1 tbsp heavy cream (if using caramels)
Optional:
- Sea salt for sprinkling
- Crushed graham crackers for garnish
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the cheesecake filling: In a small bowl, beat cream cheese, ¼ cup sugar, and 1 tsp vanilla until smooth. Place ½ tsp dollops of the mixture on a plate and freeze for at least 30 minutes.
- Make the cookie dough: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients until combined.
- Scoop about 1½ tbsp of cookie dough. Flatten slightly, place a frozen cheesecake dollop in the center, and wrap dough around it to seal.
- Place stuffed dough balls on the prepared baking sheet about 2 inches apart. Bake for 11–13 minutes, or until edges are golden.
- While cookies cool, melt caramels with cream (if using caramels) in the microwave in 20-second intervals, stirring in between, until smooth.
- Drizzle caramel over the cooled cookies. Sprinkle with sea salt or graham cracker crumbs if desired.
- Chill slightly to set the caramel or serve warm for gooey centers.
Let me know if you’d like a no-bake version or tips for storage!