1-First Step: Prep your mise en place Preheat oven to 350°F and line baking sheets with parchment paper. Soften 1 cup butter at room temperature for 30 minutes. Measure 1.5 cups sugar, 2 eggs, 1 tsp vanilla, 3.5 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Chop 1 cup caramel bits or prepare sauce. This setup keeps things smooth for busy schedules.

2-Second Step: Cream butter and sugar Beat softened butter and sugar in a large bowl with a mixer on medium for 2-3 minutes until light and fluffy. Scrape sides often. This step aerates the dough for soft sugar cookies. For vegan, use a sturdy plant butter.

3-Third Step: Add wet ingredients Mix in 2 eggs one at a time, then 1 tsp vanilla until combined. For gluten-free or low-cal, no changes here. The mixture should look smooth and pale.

4-Fourth Step: Incorporate dry ingredients Whisk flour, baking soda, and salt in a separate bowl. Gradually add to wet mix on low speed until just combined. Avoid overmixing to prevent tough caramel sugar cookies. Dough will be soft; chill 10 minutes if sticky.

5-Fifth Step: Add caramel Fold in 1 cup caramel bits gently. For stuffed version, flatten 2-tbsp dough balls, add 1 tsp caramel in center, and seal. This creates gooey salted caramel stuffed sugar cookies. Use thick caramel to avoid leaks.

6-Sixth Step: Shape and bake Scoop 2-tbsp dough balls onto sheets, 2 inches apart. Sprinkle flaky sea salt on top. Bake 10-12 minutes until edges are golden but centers soft. For gluten-free, bake 11-13 minutes. Cool on sheets 5 minutes, then racks.

7-Final Step: Finishing touches and serving Enjoy warm for best melt. Pair with milk or tea. Yields 24 chewy salted caramel cookies. Store as noted below. Adapt for parties by doubling.