Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in eggs one at a time, then mix in vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Cover and refrigerate the dough for at least 1 hour (this helps with shaping and prevents spreading).

Step 2: Soften the Caramel Candies
In a microwave-safe bowl, combine caramel candies with 1-2 tbsp milk or cream.
Microwave in 15-second intervals, stirring in between, until melted and smooth.
Let the mixture cool slightly—it should still be soft but thick enough to scoop.

Step 3: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper or a silicone baking mat.

Step 4: Assemble the Cookies
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm.
Place about 1 tsp of the soft caramel in the center.
Take another small piece of dough, flatten it, and place it on top to seal.
Roll gently into a ball and place on the prepared baking sheet.
Repeat with the remaining dough and filling, spacing cookies about 2 inches apart.

Step 5: Bake the Cookies
Bake for 9-11 minutes, or until the edges are set but the centers still look soft.
Remove from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt.
Let them cool on the pan for 5 minutes before transferring to a wire rack.

Step 6: Optional Chocolate Drizzle
If you’d like, melt extra chocolate and drizzle over the cooled cookies for a finishing touch.
Let set before storing or serving.