Ingredients

The following ingredients have 12 Servings
  • 2/3 cup white sugar (plus 3 tablespoons for pressing cookie dough balls)
  • 1/3 cup powdered sugar
  • 1/2 cup unsalted butter (at room temperature)
  • 1/3 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 tablespoon heavy whipping cream
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (at room temperature)
  • 1 package (8 ounce full-fat cream cheese, at room temperature (do not use low fat)
  • 1/2 teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups powdered sugar
  • 2 bags (5 ounces EACH soft caramel squares, unwrapped (I highly recommend Werther's Original SOFT caramels for these cookies))
  • 1/3 cup heavy whipping cream
  • Sea salt (for topping)

Instruction

  • Preheat the oven to 350 degrees Line a large sheet pan with parchment paper and set aside.
  • In a large bowl, cream the 2/3 cup white sugar, powdered sugar, and room temperature butter until fluffy and light. Add the vegetable oil, vanilla extract, the egg, and heavy cream and mix until smooth.
  • In a smaller bowl, whisk together the flour, baking soda, cream of tartar, and salt. Combine wet and dry and mix until just combined.
  • Roll dough into balls the size of golf balls and place 2 inches apart on the prepared baking sheet.
  • Add the remaining 3 tablespoons sugar to a small bowl. Dip the bottom of a glass into the sugar and then press the dough balls with the jar dipped in sugar until the cookies are about 1/2 centimeter thick in the center and the edges crack (like the pictures).
  • Bake for 7-8 minutes. (The cookies look slightly undercooked, but are done!)
  • Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack.