Preheat the oven to 375* F

Line a baking sheet with parchment paper.

In a large bowl, add in the butter, brown sugar, white sugar, eggs, and vanilla extract. Mix until combined thoroughly.

In a separate bowl, mix flour, baking soda, and salt.

Add the caramel candies and sea salt to the mix and combine thoroughly.

dd the dry ingredients to the wet ingredients and mix to form a dough.

Using a melon baller, scoop the cookie dough onto a cookie sheet about 2 inches apart.

Bake for 12 minutes.

Sprinkle warm cookies lightly with sea salt.

Let cool for 5 minutes.

Store in an airtight container or a ziplock bag for 2-3 days.