Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Beat in one egg and 1 teaspoon vanilla extract until fully combined.
- Add flour, baking soda, and a pinch of salt. Mix until just combined. Avoid overmixing.
- In a separate bowl, beat cream cheese until smooth. Add the remaining egg, 1/4 cup sugar, and 1/2 teaspoon vanilla extract; mix until creamy.
- Using a cookie scoop, drop spoonfuls of dough onto prepared sheets. Make a small indentation in the center of each cookie and fill with about 1 teaspoon of cheesecake filling.
- Bake for 12–14 minutes, or until edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a rack.
- Once cooled, drizzle with caramel sauce and sprinkle with flaky sea salt before serving.
Notes
Chill the dough for 15–20 minutes if it’s too soft to handle. For a flavor twist, use chocolate or espresso caramel drizzle. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze baked cookies for up to 2 months.