Preparation:

1: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat on medium speed until the mixture becomes light, fluffy, and pale in colour—about 2–3 minutes. This step is crucial for a soft and chewy texture, as creaming incorporates air into the dough.

2: Add the Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Mix again until smooth and fully combined. Scrape down the sides of the bowl to make sure everything is incorporated evenly.

3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture in batches, mixing just until the dough comes together. Avoid overmixing, as it can make the cookies tough instead of soft.

4: Add the Caramels

Fold in the soft caramel bits or chopped caramels gently with a rubber spatula or wooden spoon. Try to evenly distribute the caramels throughout the dough for consistent gooey pockets in every bite.

Tip: If your caramel bits are particularly soft or sticky, toss them lightly in a bit of flour before mixing them in to help them stay evenly spread throughout the dough.

5: Chill the Dough (Optional but Recommended)

For best results, chill the dough in the refrigerator for 30–60 minutes. This helps the flavours develop and prevents the cookies from spreading too much during baking. You can skip this step if you’re in a hurry, but chilled dough produces thicker, chewier cookies.

6: Preheat and Prepare

While the dough chills, preheat your oven to 175°C (350°F). Line two baking trays with parchment paper or silicone baking mats.

7: Scoop and Shape

Using a tablespoon or small cookie scoop, portion out the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets to allow for spreading. If desired, press a few extra caramel pieces into the tops of the dough balls for gooey tops.

8: Bake

Bake the cookies for 9–11 minutes, or until the edges are set and the centres still look slightly soft. They’ll continue to cook on the baking tray after being removed from the oven.

9: Add Sea Salt (Optional) and Cool

If you like a sweet-and-salty combo, sprinkle a pinch of flaky sea salt on top of each cookie while they’re still warm. Allow the cookies to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.