Ingredients:
Sugar Cookie Mix
1 egg
1/2 cup butter, softened
1 (8 oz.) Package Cream Cheese, softened
1/3 Cup sugar
1 large egg
1 (4 oz) bar white chocolate
16 caramels, unwrapped
3 Tbsp. whipping cream
In a medium bowl, stir together sugar cookie mix, 1 egg and 1/2 cup softened butter. Set aside. Start cheesecake mixture by combining cream cheese and sugar in large bowl. Beat with an electric mixer until fluffy. Beat in egg, mixing very well. Stir in melted chocolate.
Liberally grease a muffin pan. Put a heaping tablespoon of cookie dough into each muffin slot, pressing down so dough goes up the side and a well is formed. Fill well with cheesecake mixture. Bake at 350° for 7-9 minutes. Remove from oven and cool slightly. Place muffin pan into fridge to cool completely. Using a thin knife, remove the cookies from the pan and place on wire rack or parchment paper. Drizzle with preferred topping, caramel, white chocolate or chocolate. For caramel: In small pan heat and stir caramels and whipping cream over low heat until caramel is smooth. Using a spoon, drizzle over cookies. For White Chocolate: In a small microwave safe bowl, melt remaining white chocolate and using a spoon drizzle over cookies.
