Make the Cheesecake Filling

1. In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
2. Scoop small teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes.

2. Make the Cookie Dough

1. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
2. Add eggs and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
5. Chill the dough in the refrigerator for 30 minutes (this makes it easier to handle).

3. Assemble the Cookies

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your palm.
3. Place a frozen cheesecake filling ball in the center and wrap the dough around it, sealing the edges.
4. Place cookies on the baking sheet, spacing them 2 inches apart.

4. Bake & Cool

1. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
2. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

5. Make the Salted Caramel (If Not Using Store-Bought)

1. Heat sugar in a saucepan over medium heat, stirring constantly until it melts into an amber-colored liquid.
2. Add butter and stir until melted.
3. Slowly pour in the heavy cream while stirring (be careful, it will bubble).
4. Stir in sea salt and remove from heat. Let cool slightly before using.

6. Drizzle & Serve

1. Drizzle warm salted caramel over the cooled cookies.
2. (Optional) Sprinkle with extra sea salt for extra flavor!