Caramel Cheesecake Cookies

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until a soft dough forms. Cover and chill the dough in the refrigerator for 30 minutes.
Meanwhile, prepare the cheesecake filling by beating the softened cream cheese with sugar and vanilla extract until smooth and creamy. If the mixture becomes too soft, place it in the refrigerator to firm up slightly.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or prepare a muffin tin if shaping into cups.
Divide the chilled cookie dough into 12 equal portions. Roll each into a ball and press into a muffin tin or shape into thick discs with a shallow center to hold the filling.
Spoon approximately 1 tablespoon of the cream cheese filling into the center of each cookie base.
Bake in the preheated oven for 12–15 minutes, or until the edges are golden and the cheesecake centers are just set. Remove and let cool completely.
Once the cookies are cooled, spoon caramel sauce over the tops and sprinkle with chopped chocolate toffee pieces or chunks. Let set slightly before serving.

Salted Caramel Twist: Sprinkle a pinch of sea salt over the caramel topping to balance sweetness and enhance flavor.
Nutty Crunch: Add chopped pecans or walnuts over the caramel for added texture and a nutty contrast.
Spiced Cookie Base: Mix in 1/2 teaspoon of cinnamon or pumpkin pie spice into the dough for a warm seasonal note.
Berry Surprise: Replace the caramel with a spoonful of raspberry or strawberry preserves for a fruity variation.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of regular flour for a gluten-free version.

Chilling the cookie dough is essential for structure and prevents spreading while baking.
If you’re using a muffin tin, grease it lightly or use silicone liners for easy removal.
Don’t overfill the cheesecake centers—1 tablespoon is just right to keep them from overflowing.
Let the cookies cool fully before topping with caramel to ensure a clean finish and prevent melting.
Store the cookies in the refrigerator if not serving immediately, and bring to room temperature before enjoying for best texture.

These cookies offer a bakery-quality treat that’s surprisingly simple to make and endlessly customizable to your tastes.