Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.

Beat until light and fluffy, this takes a while, because the butter is cold.

Scrape down the sides, then beat in caramel sauce, eggs, and vanilla until combined.

Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.

Line 4 baking sheets with silicone baking mats.

Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet, then chill in the fridge for 1 hour.

Preheat oven to 350 degrees F, then baked the chilled dough balls for about 12-15 minutes.

Use the back of a 1 tablespoon measuring spoon to make an indent in the middle of each cookie.

Cool slightly, then transfer to a wire cooling rack to finish cooling completely before filling with caramel.

Place the unwrapped caramels and heavy cream into a 4 cup liquid measuring cup.

Microwave the mixture for 30 seconds, then stir. Repeat until the microwave is smooth.

If the caramel becomes too thick as you work, reheat in the microwave in 15-second increments, stirring in between, until liquid again.

Pour the mixture into the idents of the cookies, then immediately sprinkle with maldon sea salt.

Serve warm, room temperature, or chilled in the fridge.

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