Preheat the oven to 375℉/190℃/Gas Mark 5.

In a large bowl, cream the softened butter, brown sugar, and granulated sugar together. Once it is creamed, add the eggs and vanilla extract and continue to beat for about 2 minutes until smooth. Scraping down the sides as needed.

Add the all-purpose flour, salt, and baking soda to the wet ingredients and beat on low until the batter becomes thick.

Next, stir in the white chocolate chips. You want a thick cookie dough.

Take out a small chunk of cookie dough and roll it around in your hands until a ball is formed. Take your thumbs and flatten it into a rounded shape like a basin. Scoop some caramel sauce into the middle of the cookie, then continue folding it until you have a round ball of cookie dough again, except with caramel in the middle. Place onto a lined baking sheet and sprinkle sea salt on top of the cookies.

Bake for 15-17 minutes. Remove from the oven and let cool on a wire rack.