Instructions & Methods
Method 1: Preparing the Components
1. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, ¼ cup sugar, and 1 tsp vanilla with an electric mixer until smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined baking sheet or plate. You should get about 18-24 dollops. Freeze for at least 1-2 hours, or until very firm. This step is crucial for preventing the filling from melting into the dough during baking.
2. Make the Cookie Dough: In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
· In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until light and fluffy.
· Beat in the egg and 2 teaspoons of vanilla until well combined.
· Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
· Fold in the chocolate chips by hand. Cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
Method 2: Assembling the Cookies
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Create the Cookie “Pockets”: Take about 2 tablespoons of chilled cookie dough and flatten it slightly in your palm. Place one frozen cream cheese dollop in the center. Carefully wrap the cookie dough around the filling, sealing all edges completely to ensure no filling is exposed. Roll it into a smooth ball. Place the sealed dough balls on the prepared baking sheets, at least 2 inches apart as they will spread.
3. Bake to Perfection: Bake for 11-13 minutes, or until the edges are lightly golden and the centers still look slightly soft. The cookies will continue to set as they cool.
Method 3: The Caramel Drizzle & Finish
1. Prepare the Caramel Sauce: While the cookies are baking, combine the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until the caramel is smooth and pourable. Alternatively, you can melt them together in a small saucepan over low heat, stirring constantly.
2. The Final Touch: As soon as the cookies come out of the oven, gently press the back of a spoon into the center of each cookie to create a small well (this is optional but helps hold the caramel). Drizzle the warm caramel sauce over the warm cookies. For the classic sweet-and-salty contrast, immediately sprinkle with a tiny pinch of coarse sea salt.
3. The Crucial Cool Down: Allow the cookies to cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely. This allows the caramel to set and the cookie structure to firm up.
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