Start by unwrapping and cutting the caramels into quarters. Set the caramel pieces aside.
Melt the butter and place it in a large bowl. Add the sugars and vanilla and using a hand mixer, mix for about 1 minute until well mixed and has become lighter in color.
Add the eggs and beat for 1 minute longer
Add the flour and first portion of salt and mix just until it has all come together, about 30 seconds. It will look dry at first, but it will come together.
Stir in the caramels and chocolate chips. Then place in the fridge for 20 minutes to allow the batter firm up.
Preheat oven to 350 degrees
Line your baking sheets with parchment paper, silicone liner, or spray well with non stick spray. The caramels will stick to the pan as they melt otherwise. (I prefer the parchment paper for extra easy clean up)
Using a 1.5 inch cookie scoop, scoop the cookie dough onto the pans, leaving room to spread, at least 2 inches. If you don’t have a cookie scoop, you can drop by heaping tablespoon.
Sparingly sprinkle some of the coarse salt on top of each cookie. (You can omit this step if you choose)
Place in the oven and bake 12-15 minutes until cookies are golden. They should still be a bit soft and will continue to set when the cool.
Remove from the oven, allow to cool for 5 minutes, then transfer to cooling rack.