Preparing the Cookie Dough:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

• In a large bowl, cream together the softened butter and cream cheese until light and fluffy (2-3 minutes). Add sugar and vanilla extract, and continue to mix until fully incorporated.

• In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft and slightly sticky.

• Chill the dough for at least 30 minutes to firm it up and make it easier to handle.

Making the Salted Caramel Filling:

• In a small bowl, mix the caramel sauce with sea salt (if using homemade caramel, let it cool slightly before mixing in the salt).

Assembling the Cookies:

• Once the dough has chilled, scoop tablespoon-sized portions and roll them into balls. Use your thumb or the back of a spoon to create a small indentation in each dough ball.

• Spoon about 1/2 teaspoon of salted caramel sauce into the indentation of each dough ball. Be careful not to overfill as the caramel will spread while baking.

• Gently pinch the dough around the caramel to seal it inside, ensuring the caramel is completely encased.

Baking the Cookies:

• Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.

• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Final Touches:

• Once the cookies have cooled, sprinkle a tiny pinch of sea salt on top of each one to enhance the caramel flavor.