Step 1

Preheat oven to 325ºF.

Step 2

In a small bowl, whisk the butter and sugar together.

Step 3

Add the vanilla and egg yolk. Whisk until smooth and creamy.

Step 4

Sprinkle the flour, baking soda, and salt over the wet ingredients, and stir until just mixed.

Step 5

Fold in the white chocolate chips. Set aside.

Step 6

Add the caramel bits and heavy cream to a microwave safe bowl. Microwave at 50% power in 30 second increments, stirring after each time, until smooth and fully combined. Allow the caramel mixture to cool slightly- not so much that it becomes thick and hard, but you don't want it piping hot either.

Step 7

Scoop the dough into 8-12 portions depending on how many cookies you want. They will spread some- so leave at least 1-2 inches between each scoop of dough.

Step 8

Use a spoon to drizzle caramel over each ball of cookie dough.  (Note: You will have caramel leftover. You just want a thin drizzle on each ball of dough, don't try to coat the entire surface. See image above.)

Step 9

Bake for 12-15 minutes. Do NOT overbake. They may look doughy on the inside- but they will continue to bake while they cool.

Step 10

Immediately top with flaky sea salt after removing from the oven.

Step 11

Cool on the cookie sheet for 5 minutes then transfer to a wire rack.