Step 1

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.

Step 2

Add in the yolk, vanilla, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spread the caramel mixture evenly on top of both doughs, leaving 1/2- inch at the edges.

Step 7

Staring at the long side of the dough, roll it tightly, but be careful not to squeeze the caramel out.

Step 8

Wrap each dough log in plastic wrap and refrigerate for an additional 4 hours, or overnight.

Step 9

When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step 10

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.

Step 11

Transfer the cookies to a wire rack to cool completely.