Caramel Cheesecake Cookies

Make the Cookie Dough

1. In a bowl, whisk flour, baking soda, baking powder, and salt.This distributes the leavening agents evenly so the cookies rise softly without becoming cakey.
2. In another bowl, beat butter, granulated sugar, and brown sugar until fluffy (2–3 minutes).Creaming incorporates air for a tender, thick cookie texture.
3. Add the egg and 2 tsp vanilla; mix well.The dough should become smooth and cohesive at this stage.
4. Gradually add dry ingredients and mix just until combined.Stop as soon as no streaks of flour remain to avoid tough cookies.

Fill and Form Cookies

1. Scoop 2 tbsp dough and flatten into a disc.A wider disc helps the dough wrap comfortably around the cheesecake center.
2. Place a frozen cheesecake ball in the center and wrap the dough around it to seal.Ensure there are no cracks so the filling stays hidden and creamy.
3. Roll in sugar if desired and place on a parchment-lined baking sheet.The sugar adds sparkle and a slight crispness to the exterior.

Bake

• Bake at 350°F (175°C) for 12–14 minutes, until edges are lightly golden and tops are cracked.The centers should remain soft — this ensures the cheesecake filling stays smooth and melty.

Caramel Drizzle

1. Cool cookies for 10 minutes.This keeps the caramel from sinking into the warm dough.
2. Drizzle generously with caramel sauce.Add a pinch of flaky sea salt for a bakery-style finish and flavor boost.

Serve warm for a molten cheesecake center or fully cooled for a firmer, creamy bite. These cookies keep beautifully in the refrigerator and taste even richer the next day! 🍯🍪✨