Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces (227g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (100g) granulated sugar
  • 3 tablespoons (43g) unsalted butter, cut into pieces
  • ¼ cup (60ml) heavy cream
  • ¼ teaspoon sea salt (plus more for sprinkling, optional)
  • 4 ounces (113g) semi-sweet or dark chocolate, chopped
  • 1 teaspoon vegetable oil

Instructions:

  1. Make the Salted Caramel: In a saucepan, melt sugar over medium heat, swirling occasionally, until amber. Whisk in butter, then cream, being careful as it may bubble vigorously. Stir in salt. Remove from heat, cool slightly.
  2. Make the Cookie Dough: Cream together butter and sugars. Beat in eggs and vanilla. Gradually add flour, baking soda, and salt until just combined. Wrap dough and chill for at least 1 hour.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Beat in egg yolk and vanilla.
  4. Assemble the Cookies: Scoop or roll cookie dough into balls. Flatten slightly. Create a shallow well in the center of each cookie. Fill the well with a dollop of cheesecake filling. Drizzle with salted caramel (reserve some for later!).
  5. Bake: Bake at 350°F (175°C) for 12-15 minutes, or until edges are golden brown and centers are set.
  6. Cool: Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  7. Drizzle with Chocolate (optional): Melt chocolate with vegetable oil. Drizzle over cooled cookies. Drizzle the remaining caramel as well. Sprinkle with sea salt, if desired.