We love cookies; we love cheesecake. So, we thought, why not combine the two? With its chocolatey pecan dough, cream cheese filling and drizzles of caramel sauce and chocolate, this is one decadent, over-the-top cookie!

Makes about 16 cookies

PREP TIME: 30 minutes
COOKING TIME: 10 to 13 minutes

INGREDIENTS

COOKIES:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ½ cup granulated sugar
• ½ cup lightly packed golden yellow sugar
• ½ cup unsalted butter, softened
• ¼ cup smooth peanut butter
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup finely chopped pecans

CREAM CHEESE FILLING:

• 4 oz full-fat brick-style cream cheese, at room temperature (half of one 8 oz/250 g package)
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract

DELECTABLE CARAMEL SAUCE:

• Additional granulated sugar for coating
• Melted chocolate for drizzling (optional)
• Pecan pieces for garnish (optional)

INSTRUCTIONS

1. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
2. In a large bowl and using an electric mixer, beat together both sugars, the butter and peanut butter until light and fluffy. Beat in the egg and vanilla extract.
3. Add the flour mixture to the sugar mixture, stirring just until combined. Stir in the pecans. (The dough will be crumbly.) Set aside.
4. Preheat the oven to 350°F. Line a baking sheet with parchment paper, then set aside. Spread additional sugar out on a large plate.
5. Using a small ice cream scoop or spoon, scoop 1 tablespoonful of the dough and shape it into a ball. With your index finger, create a depression in the centre of the ball. Carefully spoon 1 to 2 teaspoonfuls of the cream cheese filling into the depression.
6. Take about 1 teaspoonful of the remaining dough and gently press it over the top of the cream cheese filling. Gently seal the dough by pressing and rolling the ball in your hand.
7. Roll the ball of dough in the additional sugar, then place on the prepared baking sheet. Repeat with the remaining dough, arranging the balls 1 inch apart.
8. Bake until the cookies have spread a little and darkened slightly, 10 to 13 minutes. Let cool completely on the baking sheet.
9. In a medium bowl and using an electric mixer, beat together the cream cheese, sugar and vanilla extract until smooth and creamy. Set aside.
10. Drizzle the cooled cookies with caramel sauce and melted chocolate (if using), then sprinkle with pecan pieces (if using).
11. The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.