Salted Caramel Cheesecake Cookies 

Ingredients:

For the Cookies:

2 1/4 cups (280g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
For the Cheesecake Filling:

4 oz (115g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 teaspoon vanilla extract
For the Topping:

1/2 cup (120ml) caramel sauce (store-bought or homemade)
Flaky sea salt, for sprinkling
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare the Cheesecake Filling:
In a separate bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assemble the Cookies:
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cheesecake filling in the center, then wrap the cookie dough around the filling to form a ball. Repeat with the remaining dough and filling, placing the cookies on the prepared baking sheet.
Bake:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Add the Topping:
Once the cookies are cool, drizzle the caramel sauce over the top and sprinkle with flaky sea salt.
Enjoy:
These cookies are best enjoyed fresh, but they can be stored in an airtight container for a few days!