1. Make the Cookie Base
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together flour, salt, and baking soda. Gradually add to the wet ingredients and mix until combined.

2. Shape and Bake
Scoop about 1½ tablespoons of dough per cookie and place on prepared baking sheets. Gently flatten each dough ball slightly.
Bake for 10–12 minutes, until the edges are just golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Caramel Layer
In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth (about 90 seconds total).
Spoon about 1 teaspoon of caramel onto each cooled cookie and spread gently toward the edges. Let set for about 15 minutes.

4. Make the Chocolate Ganache
Heat ¼ cup heavy cream until hot but not boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
Spoon or pipe the ganache over the caramel layer. Let the cookies sit at room temperature until the chocolate sets (30–45 minutes) or refrigerate for 10–15 minutes for faster setting.