1. Prepare the Cheesecake Filling

Start by making the creamy center, which gives these cookies their signature flavor contrast.

1. In a medium bowl, combine the cream cheese and marshmallow fluff.
2. Beat until smooth and fully combined.
3. Add the powdered sugar in small amounts, beating until the mixture becomes fluffy and spreadable.
4. Scoop out heaping teaspoon-sized portions onto a parchment-lined tray.
5. Freeze for 30–45 minutes until firm. This helps the filling stay intact during baking.

2. Make the Cookie Dough

Now, create the base that surrounds and complements the cheesecake core.

1. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
2. Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract.
3. In a separate bowl, whisk the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients into the wet mixture, mixing until just combined.
5. Fold in the crushed graham crackers by hand to keep the dough light and airy.

You’ll be left with a soft but moldable dough. If it feels too sticky, refrigerate for 20 minutes.

3. Assemble the Cookies

This is where the cookies take shape.

1. Take about 2 tablespoons of cookie dough and flatten it into a disc.
2. Place a frozen cheesecake scoop in the center.
3. Top with another tablespoon of dough, covering the filling completely.
4. Gently seal the edges and roll into a ball.
5. Repeat until all dough and filling are used.

Pro tip: Don’t worry if the dough feels a bit loose—it firms up nicely after chilling.

4. Chill the Dough Balls

Once all your cookies are assembled, refrigerate them for 20–30 minutes before baking. This keeps them from spreading too much and helps maintain their thick, bakery-style shape.

5. Bake to Perfection

1. Preheat the oven to 350°F (175°C).
2. Arrange chilled dough balls on a lined baking tray, spaced at least 2 inches apart.
3. Bake for 12–14 minutes. The edges should be golden, but the centers may look slightly soft—that’s exactly right.
4. Allow to cool on the tray for 5 minutes, then transfer to a wire rack.

6. Add Caramel and Garnish

Once fully cooled:

1. Drizzle warm caramel sauce over each cookie using a spoon or squeeze bottle.
2. Optionally, sprinkle a touch of sea salt on top. This balances the sweetness and adds a gourmet flair.