1-First Steps: Get Ready and Mix Dry Ingredients Begin by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment or silicone mats. Measure out all your ingredients like flour, baking soda, salt, butter, sugars, eggs, vanilla, chocolate, and caramel to make the process flow without interruptions. If you’re going gluten-free or vegan, have your swaps ready now. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine sea salt until everything is mixed evenly.

2-Creaming and Adding Wet Ingredients Next, in a large bowl or stand mixer, cream 3/4 cup softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar on medium speed for 2 3 minutes until it’s light and fluffy. For vegan or lower-fat versions, use plant butter or mix in some applesauce, but keep an eye on the texture. Beat in the 2 large eggs one at a time, followed by 1 tsp vanilla extract, then slowly add the dry mix on low speed until just combined.

3-Folding, Shaping, and Baking Fold in 1 cup dark chocolate chips and swirl in 1/4 cup salted caramel sauce for those yummy pockets. Scoop the dough into 1.5 2 tablespoon rounds and place them 2 inches apart on your sheets. If you want thicker cookies, chill the dough for 20 60 minutes first. Bake at 350°F (175°C) for 10 12 minutes until the edges are set, rotating the pans halfway through for even baking.

4-Finishing Touches Let the cookies cool on the sheets for 5 minutes, then move them to a wire rack. For the frosting, beat 1 cup unsalted butter until creamy, gradually add 3 cups powdered sugar, 1 2 tbsp heavy cream, 2 tbsp salted caramel sauce, and a pinch of flaky sea salt. Spread or pipe it onto cooled cookies and add extras like more caramel or nuts. These will keep covered at room temperature for up to 2 days, and they’re even better when served warm!