Ingredients
1 cup cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup caramel sauce (plus extra for drizzling)
Directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat cream cheese, butter, granulated sugar, and brown sugar until smooth and fluffy.
Add eggs and vanilla extract, mixing until combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
Scoop about 2 tbsp of dough per cookie onto the baking sheet, spacing them apart.
Make a small indentation in the center of each cookie and fill with a little caramel sauce.
Bake for 10–12 minutes or until edges are lightly golden.
Cool completely, then drizzle with extra caramel sauce before serving.
Tips
Chill the dough for 30 minutes before baking for thicker cookies.
Store in an airtight container in the fridge for up to 5 days.
Warm slightly before serving for that gooey caramel center.
Add a sprinkle of sea salt on top for a salted caramel twist.
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