Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup granulated sugar (for caramel filling)
  • 6 tbsp unsalted butter (for caramel filling), cut into pieces
  • ½ cup heavy cream
  • ½ tsp sea salt (plus more for sprinkling)

Instructions:

  1. In a bowl, whisk together flour, baking soda, and salt.
  2. In another bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each, then stir in vanilla.
  4. Gradually mix in the dry ingredients until just combined.
  5. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  6. In a saucepan, combine granulated sugar over medium heat until it melts and turns golden brown.
  7. Remove from heat, whisk in butter until melted, then slowly add heavy cream (watch for bubbling).
  8. Stir in sea salt and let cool slightly.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Scoop dough, flatten it out, and add a small spoonful of cooled caramel in the center. Fold dough to encase the caramel.
  11. Place on a baking sheet, spacing them well apart.
  12. Bake cookies for 12-15 minutes or until edges are golden and centers are soft.
  13. Optional: Sprinkle with a pinch of sea salt immediately after baking.
  14. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.