Preparation

• Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
• Beat the softened unsalted butter and cream cheese together in a mixing bowl until smooth and creamy.
• Mix in the granulated sugar and brown sugar gradually, beating until fully combined.
• Add the large eggs one at a time, mixing well after each addition; then stir in the vanilla extract.
• Whisk together the all-purpose flour, baking powder, baking soda, and salt in another bowl.
• Combine the dry ingredients slowly with the wet mixture until just blended.
• Scoop about 2 tablespoons of cookie dough onto your prepared baking sheets, leaving about 2 inches between each scoop.
• Indent the centers of each cookie dough ball gently, then fill with caramel sauce.
• Cover the caramel with another piece of dough, gently pressing down to seal.
• Bake for 12-15 minutes until the edges turn lightly golden brown.
• Cool on the baking sheets for 5 minutes before transferring to a wire rack.
• Drizzle with additional caramel once the cookies are cool and sprinkle with a touch of sea salt.