Step 1: Make the Cheesecake Filling

1. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

2. Scoop small ½ tsp portions onto a parchment-lined plate or tray.

3. Freeze for at least 30 minutes, until firm.

Step 2: Make the Cookie Dough

1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

2. Add the egg and vanilla extract and mix until combined.

3. In another bowl, whisk together the flour, baking soda, and salt.

4. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

5. Chill the dough for 15–20 minutes while the filling freezes.

Step 3: Assemble the Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Using a cookie scoop, portion out about 1½ tbsp of dough. Flatten slightly in your hand.

3. Place a frozen cream cheese dollop in the center, then wrap and seal the dough around it.

4. Roll into a ball and place on the baking sheet, spaced 2 inches apart.

5. Repeat with remaining dough and filling.

Step 4: Bake the Cookies

1. Bake for 10–12 minutes, until the edges are lightly golden and centers are just set.

2. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Add the Caramel & Salt

1. Once cookies are cool, drizzle caramel sauce over the top using a spoon or piping bag.

2. Sprinkle lightly with flaky sea salt for that sweet-salty finish.

3. Let the caramel set for a few minutes before serving.