Preheat & Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If desired, chill the cookie dough for easier handling.

Make the Cookie Dough:
In a medium bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture until just combined.

Prepare the Cheesecake Filling:
In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

Assemble the Cookies:
Scoop about 1 tablespoon of cookie dough and flatten it slightly on the prepared baking sheet. Using a small spoon or a piping bag, add a small dollop (about 1 teaspoon) of cheesecake filling in the center. Top with a few caramel bits or a small drizzle of caramel sauce. Gently fold the edges of the dough around the filling, or leave it swirled on top for a marbled effect.

Bake:
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as the cookies cool.

Cool & Finish:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. If desired, drizzle a bit more caramel sauce over the cooled cookies for extra indulgence.