1️⃣ Prepare the Caramel Filling:

• If your caramel candies are too firm, melt them in a small saucepan over low heat with 2 tablespoons of heavy cream until smooth. Let cool slightly before using.
• If using soft caramel squares, no need to melt—just unwrap them!

2️⃣ Make the Cookie Dough:

• In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• In a separate bowl, whisk together flour, baking soda, salt, and cornstarch.
• Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.

3️⃣ Assemble the Cookies:

• Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm.
• Place a soft caramel or a spoonful of melted caramel in the center.
• Take another small piece of dough, place it on top, and seal the edges completely. Roll into a ball.
• Repeat with the remaining dough and caramel.

4️⃣ Bake the Cookies:

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Place the stuffed cookie dough balls 2 inches apart on the baking sheet.
• Bake for 12-15 minutes, or until the edges are lightly golden. The centers will remain soft!

5️⃣ Cool & Serve:

• Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.
• Drizzle with melted caramel and sprinkle with flaky sea salt for extra indulgence!