Soft, chewy cookies stuffed with creamy cheesecake filling, topped with golden caramel drizzle and crunchy pecans for a decadent treat.

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla extract

1/2 cup chopped pecans

Caramel sauce (store-bought or homemade)

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In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto a parchment-lined tray and freeze for 30 minutes.
In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until creamy and fluffy. Add the egg and vanilla extract, mixing until incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
Scoop 1 tablespoon of dough, flatten slightly, and place a frozen cheesecake dollop in the center. Cover with another small piece of dough, sealing edges, and roll gently into a ball.
Place dough balls on a lined baking sheet, spacing apart. Chill in the fridge for 15 minutes.
Preheat oven to 350°F (175°C). Bake cookies for 11–13 minutes, until edges are golden but centers remain soft.
Cool slightly, drizzle with caramel sauce, and sprinkle with chopped pecans before serving.

Freeze the cheesecake filling before baking to prevent it from melting out.

Chill the cookie dough balls before baking to reduce spreading.

For a nut-free version, omit pecans.

Swap flour with gluten-free blend for a gluten-free option.

Store cookies in an airtight container at room temperature for 4–5 days or freeze up to 3 months.