Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (120ml) heavy cream
  • 1 teaspoon sea salt, or to taste

Instructions:

  1. Make the Salted Caramel: Combine sugar in a saucepan over medium heat. Cook until melted and amber. Add butter, stir until melted. Slowly whisk in cream. Remove from heat and stir in salt. Set aside to cool slightly.
  2. Prepare the Cookie Dough: Cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually add dry ingredients until just combined. Chill dough for 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 a portion of cookie dough. Flatten slightly. Top with a small spoonful of cheesecake filling, followed by a drizzle of salted caramel. Top with another flattened scoop of cookie dough to enclose the filling.
  5. Bake: Place cookies on baking sheets lined with parchment paper. Bake until edges are golden brown and centers are set (but still soft).
  6. Cool: Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.