Add the full-fat soft cheese, salted caramel sauce, and icing sugar to a small bowl and mix with a spatula/spoon until combined.
Dollop tablespoon sized amounts of the cheesecake mixture onto a lined tray.
Place the tray in the freeze for at least an hour to freeze until solid.
Cookies
Preheat your oven to 200ºc/180ºfan, and line two-three trays with parchment paper.
Add the unsalted butter and light brown soft sugar to a bowl and beat until creamy.
Add in the egg and vanilla extract and beat again.
Add in the plain flour, cornflour, bicarbonate of soda, and sea salt and beat until a cookie dough is formed.
Add in the finely chopped chocolate and beat until they are distributed well!
Scoop the cookies using a 5cm scoop onto a lined tray and place in the fridge until your cheesecake mixture is frozen (if it is ready, carry on to the next step).
Press each cookie dough ball in your hand until flat, and add a frozen ball of cheesecake mixture to the middle. Wrap the cookie dough around the cheesecake ball and make sure it is sealed.
Add 6 cookies to each tray and then bake in the oven for 11-13 minutes, or until golden.
Remove the trays from the oven and leave the cookies to cool fully on the trays. Then, set the cookies in the fridge so the cheesecake sets quicker!
ENJOY!
Notes
You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch - add 1-2 minutes to the baking time.
See notes on the post about how to adapt the flavours of the cookies!
Once baked, these will last for 3-4+ days, in the fridge.