Cream the Butter and Sugars:
Beat softened butter brown sugar and granulated sugar together in a large bowl until the mixture is light and fluffy Take your time with this step about two minutes as it helps create that classic cookie texture
Mix in Egg and Vanilla:
Add a large egg plus vanilla extract and blend until everything is fully combined The batter should look smooth and uniform
Combine Dry Ingredients:
In a separate bowl whisk all purpose flour baking soda and salt together Make sure everything is evenly dispersed so the cookies bake up consistently
Incorporate Dry Into Wet:
Gradually add the flour mixture to the butter mixture Stir just until you cannot see streaks of flour left and a soft dough comes together Overmixing can make the cookies tough
Prepare Cheesecake Filling:
Blend softened cream cheese powdered sugar and vanilla extract until completely smooth You want no lumps so it melts into the center of the cookie as it bakes
Shape Cookies Around Filling:
Scoop tablespoon portions of dough Flatten each into a small disc Place about a teaspoon of cheesecake filling in the center Gently fold the edges of dough around the filling and seal Pinch closed so it does not leak Then roll gently into a ball
Arrange and Bake:
Place filled dough balls onto a lined baking sheet Give them a little room to spread Bake at three hundred fifty degrees Fahrenheit for twelve to fourteen minutes Only the edges should be lightly golden The centers stay a bit soft
Cool and Finish:
Let the cookies cool on the tray so the filling sets Drizzle each with warm caramel sauce making sure to swirl a bit for extra visual appeal Finish with a generous sprinkle of flaky sea salt for that sweet salty kick
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