1. Melt the butter (either in a small pot on the stove or in the microwave) and let it cool down again. Dice the soft caramels – you want small pieces.

2. Add the sugar and melted butter to a large bowl and mix for about 1-2 minutes until the mixture gets creamy and light. Add the egg and mix it in well. Next, add the vanilla extract and mix it in. Combine the flour with baking soda, and salt and add to the bowl. Mix until just combined. Add the caramel pieces and fold them in. Place the dough in the fridge for at least 30-45 minutes.

3. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. of dough each) with enough space in between on the baking sheet and sprinkle them with some sea salt flakes. Bake the cookies for about 10-12 minutes. Take them out of the oven and let them cool down on the baking sheet until you can move the cookies, then transfer them to a wire rack and let them cool down completely.