Start by unwrapping and cutting the caramels into quarters.
Melt butter and place in a large bowl. Add the sugars an
d vanilla and using a hand mixer, mix
for about 1 minute until well mixed and has become lighter in color.
Add the eggs and beat for 1 minute longer.
Add the flour and first portion of salt and mix just until it has all come together, about 30 seconds
It will look dry at first, but it will come together.
Stir in the caramels and chocolate chips. Then place in the fridge for 20 minutes to help the batter firm up.
Preheat oven to 350 degrees
Line your baking sheets with parchment paper, or spray well with non stick spray. The caramels will stick to the pan as they melt otherwise.
Using a 1.5 inch cookie scoop, scoop the cookie dough onto the pans, leaving room to spread, at least 2 inches.
If you don’t have a cookie scoop, you can drop by heaping tablespoon.
Sparingly sprinkle some of the coarse salt on top of each cookie.
Place in the oven and bake 12-15 minutes until cookies are golden.
They should still be a bit soft and will continue to set when the cool.
Store these in an airtight container at room temperature.
The caramel in these cookies will become chewy if they are too cold, so it is recommended that if they are stored in the fridge or freezer that they are allowed to come to room temperature before eating. If you want super melty caramel and chocolate, pop them in the microwave for 5 – 10 seconds. Any caramel that melts on the pan will become a bit brittle, but it is still delicious and totally edible. If you feel it will be too salty with the salted tops, you can leave that part out.