Preheat oven to 375 degrees F. I use a stoneware cookie sheet, or you can line a non-stick cookie sheet with parchment paper and set aside.

In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, cream the butter, cream cheese and sugar until light and fluffy, a few minutes. Beat in the vanilla and instant coffee/espresso powder. Scrape down the sides of the bowl and beat in the egg. Scrape down the bowl again, then sift in the flour. Mix on low speed until the dough comes together into a ball. It should be a little sticky.

Place dough in fridge for 10 minutes. Gently roll into balls (I used a heaping tablespoon) and place 2-inches apart on the prepared baking sheets. Using a flat-bottomed glass, gently flatten the cookies to 1/2-inch thickness. Bake for 10-12 minutes. The cookies will turn golden on the bottom but remain pale on top. Cool on the pan for a few minutes, then transfer the cookies to a wire rack to cool completely.

After cooled, drizzle caramel of choice on top of the cookies. Enjoy!