Press one portion of cheese dough and one portion of caramel dough together gently.
Put the dough ball in one palm. Place your other palm over the dough ball and cup your hands so that the dough ball isn't visible.
Roll the dough ball between your cupped palms together firmly for at least 5 seconds to swirl the dough together
Uncup your palms. The dough ball may be pointy on the top and bottom - roll it gently between your palms to form it back into a ball
Repeat with the remaining dough pieces
Line 2 baking sheets with parchment paper
Place 8 cookie dough balls onto each baking sheet, leaving as much room between cookies as possible as these cookies spread a lot
Bake for 12 minutes, rotating the baking sheets halfway through the bake
Let the cookies cool completely on the pans
Store the cookies in a well-sealed container at room temperature. Cookies will keep for 4-6 days at room temperature, or up to a month in the freezer.