Soft, chewy salted caramel cookies with gooey caramel chips and a sprinkle of flaky sea salt.

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2½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

¾ cup brown sugar

½ cup granulated sugar

2 eggs

2 tsp vanilla extract

1¼ cups caramel chips

½ cup chocolate chips (optional)

Flaky sea salt, for topping

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1. Whisk flour, baking soda, and salt.

2. Cream butter and sugars until fluffy.

3. Add eggs and vanilla; mix until smooth.

4. Combine wet and dry ingredients.

5. Fold in caramel and chocolate chips.

6. Chill dough for 30 minutes.

7. Bake at 350°F for 10–12 minutes.

8. Cool and serve.

Chill dough for thicker cookies.

Use vegan butter for dairy-free.

Press extra caramel chips on top before baking.

Store in airtight container for up to 5 days.