Caramel Cheesecake Cookies 🍯🍰

Prepare the Cheesecake Filling:
Beat cream cheese, ¼ cup sugar, and 1 tsp vanilla until smooth.
Scoop teaspoon-sized portions onto a parchment-lined plate (about 18–20 pieces).
Freeze 20–30 minutes to firm up.
Make the Cookie Dough:
In a bowl, whisk flour, baking soda, baking powder, and salt.
In another bowl, beat butter, granulated sugar, and brown sugar until fluffy (2–3 minutes).
Add the egg and 2 tsp vanilla; mix well.
Gradually add dry ingredients and mix just until combined.
Fill and Form Cookies:
Scoop 2 tbsp dough and flatten into a disc.
Place a frozen cheesecake ball in the center and wrap the dough around it to seal.
Roll in sugar if desired and place on a parchment-lined baking sheet.
Bake:
Bake at 350°F (175°C) for 12–14 minutes, until edges are lightly golden and tops are cracked.
Centers should remain soft — that’s perfect!
Caramel Drizzle:
Cool cookies for 10 minutes, then drizzle generously with caramel sauce.
Sprinkle a pinch of flaky sea salt for a bakery-style finish.