Caramel Cheesecake Stuffed Cookies with Pecans Prep Time: 30 minutes Cook Time: 9–12 minutes Chilling Time: 1–2 hours Servings: 12–16 cookies Ingredients Cheesecake Filling - 113 g cream cheese, softened - 60 g powdered sugar - 1 tbsp all-purpose flour - 1 tsp vanilla extract Cookie Dough - 113 g unsalted butter, softened - 200 g packed light brown sugar - 1 large egg - 2 tsp vanilla extract - 250 g all-purpose flour - 1 tsp baking soda - ¼ tsp salt Topping - ½ cup caramel sauce - ½–¾ cup chopped pecans, preferably toasted - Flaky sea salt, optional Instructions 1. Prepare the filling: Beat cream cheese, powdered sugar, flour, and vanilla until smooth. Scoop into small portions and freeze for at least 30 minutes. 2. Make the dough: Cream butter and brown sugar until fluffy. Beat in the egg and vanilla. Mix in the flour, baking soda, and salt until just combined. Chill for 30 minutes. 3. Stuff the cookies: Flatten portions of dough, place frozen cheesecake filling in the centre, and seal completely. Roll into balls and chill for another 30 minutes. 4. Bake: Preheat oven to 175°C (350°F). Arrange cookies on lined baking sheets, leaving space between them. Bake for 9–12 minutes until the edges are set and lightly golden. Cool on the tray for 5 minutes before transferring to a rack. 5. Garnish: Drizzle cooled cookies with caramel sauce and sprinkle with chopped pecans. Add a little flaky sea salt if desired. Chef’s Notes - Freeze the filling to prevent it from leaking during baking. - Seal the dough completely around the filling. - Avoid overbaking to maintain a soft, chewy texture. - Store in an airtight container in the refrigerator for up to 5 days. Tip: Toast the pecans lightly before adding them for a richer, nuttier flavour and extra crunch.