Start by placing 1/2 cup of unsalted butter in a light-colored saucepan over medium heat. Cook for about 5-7 minutes, stirring frequently until the butter turns a golden brown color and develops a nutty aroma. Once browned, remove from heat and let it cool to room temperature.

In a mixing bowl, combine 3 oz of softened Philadelphia cream cheese with 1 1/2 tablespoons of granulated sugar and 1/4 teaspoon of vanilla extract. Beat until smooth.

In a large mixing bowl, whisk together the cooled brown butter, 1/2 cup light brown sugar, and 3 tablespoons granulated sugar for about 1 minute until well combined. Add a large egg and 1/2 teaspoon of pure vanilla extract, whisking until glossy.

In a separate bowl, whisk together 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Gradually fold this dry mix into the wet mixture until just combined.

In a shallow bowl, combine 1/2 cup granulated sugar with 4 teaspoons ground cinnamon for the coating.

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

Scoop 2 tablespoons of cookie dough, flatten it, place about 1 teaspoon of the chilled cream cheese filling in the center, seal the dough around the filling, and roll it into a ball.

Roll each filled dough ball in the cinnamon sugar coating until completely covered, and place them on the prepared baking sheets.

Bake for 12-14 minutes until the edges are set and centers look slightly underdone.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack and drizzle with caramel sauce.