Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
• Beat in the egg and vanilla until smooth and creamy.
• Whisk together flour, cornstarch, baking powder, baking soda, and fine sea salt. Add the dry ingredients to the wet and mix on low just until a soft dough forms.
• Chill the dough for 15 to 20 minutes to make it easier to scoop while you prepare the caramel.
• In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 20 to 30 second bursts, stirring between each, until melted and smooth. Let cool 5 minutes to thicken slightly.
• Scoop dough into 1.5 tablespoon portions and roll into balls. Arrange 2 inches apart on prepared sheets.
• Bake 10 to 12 minutes, until edges are set and tops are just matte. Do not overbake; centers should be soft.
• Cool cookies on the sheet 5 minutes. Gently press a shallow well in the center with the back of a spoon, then spoon a small amount of warm caramel (about 0.5 to 1 tsp) onto each cookie.
• Sprinkle with flaky sea salt. Transfer to a wire rack and let the caramel set before serving.