• Preheat oven to 350° F.
• In the bowl of a stand mixer, combine the melted butter, brown sugar and granulated sugar until well combined.
• Reduce the speed to low and add in the eggs, caramel topping and vanilla, mixing until well combined.
• Add the flour, cornstarch, salt and baking soda, mixing until a soft dough forms.
• Fold in the mini kisses or chocolate chips until evenly distributed.
• Portion out the dough into 1/3 cup portions (a heaping #12 scoop), roll into a ball and place in the center of a large round silicone baking mold. (Because these are blondies, like a brownie, we need the pan for them to keep shape, or else they would spread for daaaaayyys).
• Bake at 350° F for 12-14 minutes, until the cookies have flattened, spread and are no longer wet and glossy on the top of the cookie. The edges may have started turning golden brown.
• Allow the cookies to cool completely in the silicone mold before removing them.
• Once completely cool, make the cloud frosting.

Cloud Frosting

• To make the cloud frosting, in the bowl of a stand mixer using the whisk attachment, combine the cold cream cheese with the powdered sugar, mixing until smooth.
• Once smooth, add the vanilla extract and then slowly add in the heavy cream. Do this sloooooowwwllyyyy so that the cream cheese mixture stays smooth and doesn’t go chunky.
• Once all of the heavy cream has been added, turn the mixer up to high speed and allow the mixture to beat until thickened, fluffy and stable.
• Either spread the frosting onto each cookie or transfer to a piping bag and pipe dollops of the frosting onto the cookie to resemble a cloud.
• Using cooking tweezers, place the sprinkles around the edge of the cookie to resemble a bracelet. Flip the candy eyes backwards so the blank white circle is pointing out. Once the sprinkle bracelet is finished, use the edible black marker to add the letters to the blank white ‘beads’. I find doing this after they have been added to the cookie is much easier than trying to hold them while writing on them.
• Store in the refrigerator and serve chilled. Enjoy!