Prepare Brown Butter: Melt ½ cup of unsalted butter over medium heat for 5–7 minutes until deep golden brown. Cool for 10 minutes.

Make Cream Cheese Filling: Combine 8 ounces of softened cream cheese, ¼ cup of sugar, and 1 teaspoon of vanilla. Beat until smooth and refrigerate.

Mix Wet Ingredients: Whisk together cooled brown butter, ½ cup light brown sugar, and ¼ cup granulated sugar. Add egg and vanilla, whisk until glossy.

Combine Dry Ingredients: Whisk together 2 cups of flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt. Fold into wet mixture.

Prepare Coating Mixture: Mix ¼ cup sugar and 2 teaspoons ground cinnamon in a shallow dish.

Preheat Oven: Heat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Shape Cookies: Flatten 2 tablespoons of dough, add cream cheese filling, seal and roll into a ball.

Coat and Arrange: Roll dough balls in cinnamon-sugar mixture and place on baking sheets, spaced apart.

Bake Cookies: Bake for 12–14 minutes or until edges are set and centers look underdone.

Cool and Drizzle: Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle caramel sauce if desired.