How to Make Irresistible Salted Caramel Cheesecake Cookies

• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• Beat the softened butter and cream cheese together in a large mixing bowl until the mixture is creamy and well blended.
• Mix in the granulated and brown sugars gradually, stirring until fully combined.
• Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
• Combine the dry ingredients with the wet mixture until just mixed.
• Scoop the dough using a cookie scoop onto your prepared baking sheets, spacing them 2 inches apart.
• Indent each dough ball by creating a small well in the center for the caramel.
• Seal each cookie by adding a tiny piece of dough on top of the caramel well, then gently flattening.
• Bake for 12-15 minutes until the edges are golden and the centers look slightly underbaked.
• Cool the cookies on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
• Drizzle extra caramel over the cookies and sprinkle with sea salt once they’ve cooled.