Ingredients
Equipment
Method
- Beat softened cream cheese and butter together until smooth and fluffy, about 2 minutes.
- Add brown sugar and granulated sugar and beat until well combined and fluffy.
- Beat in egg and vanilla extract until fully incorporated.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to cream cheese mixture, mixing just until combined without overmixing.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour or overnight to firm up the dough.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop 2 tablespoons of dough, flatten slightly in your palm, place a caramel candy or spoonful of caramel sauce in center, then wrap dough around it and seal completely.
- Roll into a ball and place on baking sheet, spacing cookies 2 inches apart.
- Bake for 12 to 14 minutes until edges are set but centers still look slightly underdone.
- Let cool on baking sheet for 5 minutes to firm up, then transfer to a cooling rack to cool completely.
- Warm caramel sauce until pourable and drizzle over cooled cookies, then sprinkle with sea salt while caramel is still wet.
- Let caramel set before serving or storing.
Nutrition
Notes
Chill the dough for at least one hour before baking or the cookies will spread into flat puddles and the caramel will leak everywhere. I learned this after ruining an entire batch that looked like a baking sheet crime scene.