In a medium-sized saucepan, combine water, granulated sugar, and corn syrup. Use at least a 2-quart pan to prevent overflow.

Over medium heat, bring the sugar mixture to a boil. Do not stir during this process to avoid crystallization.

Let the mixture boil until it turns golden brown, around 5-7 minutes. Watch carefully to avoid burning.

Warm the cream in the microwave for 1 minute.

Once the caramel achieves a golden brown color, remove from heat and carefully add the warm cream. Stir until combined.

Transfer the caramel mixture to a separate bowl, then add vanilla, salt, and butter. Let it sit until the butter melts, and then stir until well incorporated.

Let it sit until room temperature before spreading on the cookie

Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, cream together the butter and granulated sugar until light and creamy (about 2-3 minutes).

Scrape the bottom and sides of the bowl. Add the cold egg, mix on medium speed for 20 seconds, then add the egg yolk. Scrape down the sides, add the vanilla extract. Mix on low until combined.

Sift in the flour, Dutch-processed cocoa powder, baking soda, and salt. Mix just until the dry mixture disappears. Scrape the bottom and the sides to make sure the butter is evenly combined.

Use a 4-tablespoon cookie scoop to form 8 equally sized cookie dough balls. Place them on the prepared baking sheets and gently flatten to about a little over ½ inch in thickness.

Bake in the preheated oven for 10-12 minutes. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack. While the cookies are cooling, make the Oreo frosting.

Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground. You can also do this in a plastic bag and use a rolling pin.

In a medium-sized bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.

With the mixer on low speed, add the powdered sugar, followed by the heavy whipping cream, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes until smooth and creamy. If adding the food coloring, add it now.

With a rubber spatula, gently stir in the cookie crumbs until you start seeing gray streaks.

Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.

Use the tip of the offset spatula to swirl some salted caramel on top of the oreo cream cheese frosting.

Sprinkle extra crumbs on top and serve at room temperature or cold.

These cookies can be served at room temperature for up to 3-4 days, or refrigerated for up to 7 days in an airtight container to maintain freshness.

Note: These cookies are best enjoyed chilled from the fridge.