Ingredients

The following ingredients have 12 Servings
  • 1 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 2 3/4 cup all purpose flour
  • 30 soft caramels, unwrapped
  • 6 ounces cream cheese, room temperature

Instruction

  • In the bowl of your stand mixer, fitted with the paddle attachment cream together the butter, cream cheese, and sugar for 2 minutes on medium speed, until light and fluffy.
  • Add in the yolk, vanilla, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.
  • Turn the mixer to low speed and add in the flour, mixing until just combined. Cover the dough and chill for at least 2 hours.
  • When the dough is chilled, melt the caramels on low heat in a medium saucepan, stirring frequently. Once melted, immediately add in the cream cheese and stir until smooth. Remove from the heat and set aside.
  • Remove the dough from the refrigerator and divide it into 2 equal portions. On a lightly floured surface, roll both the doughs into a rectangular shape, 1/4- inch in thickness.
  • Spread the caramel mixture evenly on top of both doughs, leaving 1/2- inch at the edges.
  • Staring at the long side of the dough, roll it tightly, but be careful not to squeeze the caramel out.
  • Wrap each dough log in plastic wrap and refrigerate for an additional 4 hours, or overnight.
  • When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Remove the dough from the refrigerator, unwrap, and cut the dough into round slices, about 1/3- inch thick. Place on the baking sheet 1- inch apart and bake for 10-12 minutes, or until the edges are lightly golden. As soon as the cookies come out of the oven, sprinkle with sea salt.
  • Transfer the cookies to a wire rack to cool completely.