Line two baking sheets with parchment paper. Freeze the unwrapped caramel candies for at least 10 minutes while you make the dough. This keeps them from melting completely during baking.

In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.

In a large bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.

Beat in the eggs one at a time, then add the vanilla. Mix until fully combined, about 1 minute. The mixture should look smooth and slightly glossy.

With the mixer on low, gradually add the flour mixture. Mix just until no dry streaks remain. Do not overmix.

Scoop about 2 tablespoons of dough and flatten slightly in your palm. Press one frozen caramel into the center, then wrap the dough around it completely. Roll into a ball and place on prepared baking sheets, spacing 2 inches apart.

Refrigerate the shaped cookies on the baking sheets for 15 minutes. This prevents spreading and keeps the edges chewy while the centers stay soft.

Preheat oven to 350F. Bake one sheet at a time for 11-13 minutes, until the edges are set and golden brown but the centers still look slightly underdone. The caramel may bubble through a bit. This is normal.

Immediately after removing from the oven, sprinkle each cookie with a few flakes of sea salt. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.