1. Preheat the oven to 350 degrees f. Line a cookie sheet with parchment paper.

2. In a stand mixer or a large bowl with an electric mixer, cream together butter and sugar.

3. Add egg and vanilla and continue to mix on low speed.

4. Add dry ingredients to the wet ingredients slowly and combine until a soft dough forms.

5. Fold in the chocolate chips, scraping the dough from the sides of the bowl.

6. Drop 8 to 10 large scoops of dough onto the prepared baking tray. Leave at least 2" between each cookie dough ball.

7. Bake at 350 for 12 minutes or until the edges start to brown. Place on a wire rack to allow the cookies to cool quickly.

8. In a small bowl combine werther’s soft caramels and cream.

9. Melt the caramels in the microwave in 15 second intervals, stirring in between until a smooth caramel sauce is created.

10. Drop 1 tablespoon of caramel onto the top of each cookie, spreading it around the center of each cookie with the back of a spoon.

11. In a small bowl melt the chocolate chips and coconut oil in the microwave at 15 second intervals, stirring until smooth.

12. Drop a large teaspoon of the melted chocolate onto the caramel and swirl it with the back of the spoon.

13. Top each cookie with a pinch of sea salt.