In a large mixing bowl, cream together ½ cup of softened unsalted butter and ½ cup each of granulated and brown sugar until light and fluffy, about 3 minutes.

Add one large egg and 1 teaspoon of vanilla extract, mixing until well combined.

In a separate bowl, whisk together 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.

Gradually fold the dry ingredients into the wet mixture, mixing until just combined.

Gently fold in 4 ounces of softened cream cheese until fully incorporated.

If the dough feels sticky, cover the bowl with plastic wrap and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C) and scoop the chilled dough onto a lined baking sheet.

Bake for 12-14 minutes until the edges are golden brown and the centers appear slightly soft.

Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Drizzle cooled cookies with warmed caramel sauce before serving.