Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time and mix well, then pour in the vanilla extract and combine until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients mixing on low speed.

Gently fold in the salted caramel sauce until you have a marbled effect.

Scoop generous amounts of dough onto the prepared baking sheets, spacing them 2 inches apart.

Sprinkle sea salt lightly over each cookie before baking.

Bake for 10-12 minutes until edges are golden but centers slightly underbaked.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.