Make the Dough:

• In a large bowl, beat together butter and cream cheese until smooth and creamy.

• Add sugar and mix until light and fluffy.

• Beat in the egg and vanilla extract.

• In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until fully combined.

• Chill dough in the refrigerator for at least 30 minutes.

Prepare the Caramel:

• In a microwave-safe bowl, combine caramels and heavy cream.

• Microwave in 20-second intervals, stirring in between, until smooth and melted. Let cool slightly.

Form and Fill Cookies:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

• Scoop about 1 1/2 tablespoons of dough, roll into a ball, and press a thumbprint into the center.

• Spoon a small amount of caramel into the center of each cookie.

• Optionally sprinkle with crushed graham crackers or sea salt.

Bake:

• Bake for 10–12 minutes, until edges are set and bottoms are lightly golden.

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

Serve:

• Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature or chilled.