For the cookie dough:

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 3/4 cup brown sugar

• 1/4 cup granulated sugar

• 1 egg

• 1 teaspoon vanilla extract

For the cheesecake filling:

• 4 oz cream cheese, softened

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

For topping:

• 1/4 cup caramel sauce (store-bought or homemade)

• Sea salt flakes (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

4. Beat in the egg and vanilla extract until well combined.

5. Gradually mix the dry ingredients into the wet mixture until a dough forms.

6. In a separate small bowl, combine the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

7. Scoop the cookie dough into 1 1/2-inch balls. Flatten slightly, add 1 teaspoon of cheesecake filling in the center, and fold the dough around to seal.

8. Place the stuffed dough balls onto the prepared baking sheet.

9. Bake for 10-12 minutes, until the edges are lightly golden.

10. Let cookies cool slightly. Drizzle with caramel sauce and sprinkle with sea salt if desired.

11. Serve warm for a gooey center or chilled for a firmer cheesecake bite.