Step 1

In a microwave-safe bowl, combine caramel bites, milk and. Microwave in 45-60 second increments, stirring each time. Caramel will be very hot and can burn easily. Stir in 1 teaspoon salt. Allow the caramel to cool.

Step 2

Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Step 3

Next add the eggs and vanilla extract and continue beating until well incorporated.

Step 4

In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Step 5

As the dough thickens, add the chopped cashews and chocolate chips. Beat a couple of times until they start to incorporate.

Step 6

Beat in the cooled caramel just until combined.

Step 7

Pre-scoop the dough using a large cookie scoop and place on a sheet pan. Sprinkle with flakey sea salt. Refrigerate for at least one hour. Remove each batch 10-15 minutes before baking.

Step 8

Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.