Caramel Cheesecake Cookies

Make the Cheesecake Filling:

In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into ½ teaspoon-sized dollops onto a parchment-lined plate and freeze for 20–30 minutes until firm.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Cream the Butter & Sugars:

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes). Add in the egg and vanilla extract and mix until combined.

Combine Wet & Dry:

Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Chill the dough in the fridge for about 30 minutes for easier handling.

Shape the Cookies:

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