Ingredients
For the Cheesecake Filling:
8 oz (225g) cream cheese, softened: Full-fat creates smooth, thick filling; beat until lump-free for even freezing.
1/3 cup granulated sugar: Sweetens without graininess; dissolves fully when beaten.
1 teaspoon vanilla extract: Adds depth to tangy cream cheese.
For the Caramel Layer:
20-24 soft caramels (Werther’s style): Unwrap and melt with cream for thick, scoopable center; store-bought saves time over homemade.
2 tablespoons heavy cream: Thins caramels to pourable but thickens on cooling for no-leak stuffing.
For the Cookie Dough:
1/2 cup unsalted butter, melted & slightly cooled: Melted yields chewy texture; cool 5 minutes to avoid greasy dough.
3/4 cup packed brown sugar: Moisture for chewiness and molasses flavor.
1/4 cup granulated sugar: Crisp edges with balanced sweetness.
1 large egg: Binds at room temperature for smooth incorporation.
1 tablespoon vanilla extract: Enhances caramel notes.
1 3/4 cups all-purpose flour: Structure; spooned and leveled prevents density.
1/2 teaspoon baking soda: Lift for thick cookies.
1/2 teaspoon baking powder: Extra rise to hold filling.
1/2 teaspoon fine sea salt: Balances sugars.
Finishing Touch:
Coarse sea salt: Sprinkle post-bake for crunch and flavor pop.
Instructions
Beat softened cream cheese, sugar, and vanilla until creamy and thick—no lumps—in a bowl with hand mixer. Spoon 14-18 mounds (2 tsp each) onto parchment-lined plate; freeze 20-30 minutes until firm for easy stuffing.
Melt caramels with heavy cream in microwave (20-second bursts, stirring) until smooth and thick; cool slightly to scoopable consistency. Homemade sauce works if chilled thick.
Whisk melted butter, brown sugar, and granulated sugar until glossy; add egg and vanilla, whisk smooth. Fold in flour, baking soda, powder, and salt until soft dough forms—chill 10 minutes if sticky.
Flatten dough disk (generous spoonful); add frozen cheesecake mound and small caramel scoop; top with another flattened disk, pinch edges sealed, roll into ball seam-side down on parchment-lined sheet. Repeat, spacing apart; freeze balls 10-15 minutes.
Preheat oven to 350°F (175°C); bake 10-13 minutes until edges golden, centers soft—they set on cooling. Sprinkle coarse salt immediately; cool 10 minutes on sheet before transferring to rack.