BettyCrocker.com's salted caramel shortbread cookies have a shortbread cookie layer topped with a salted caramel layer. FoodNetwork.com has a recipe for salted caramel chocolate chip cookies, and Pillsbury.com has a recipe salted caramel sugar cookies.
To make salted caramel shortbread cookies, cream together 1 1/2 cups of softened unsalted butter, 3/4 cup of sugar and 1 teaspoon of vanilla, and stir in 3 1/2 cups of flour. Roll out the dough between waxed paper sheets, and cut out round circles. Bake the cookies at 350 F for 12 to 14 minutes. While the cookies cool, combine a 14-ounce bag of unwrapped caramels and 2 tablespoons of milk in a bowl, and microwave the mixture for two and a half minutes, stopping and stirring the mixture every 30 seconds. Layer the caramel mixture over the shortbread cookies, drizzle them with 4 ounces of semisweet chocolate melted with 1 tablespoon of butter, and sprinkle them with 1 teaspoon of coarse salt.
To make salted caramel chocolate chip cookies, combine 1 3/4 cup of flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder and 1/4 teaspoon of fine salt in one bowl, and mix 1 stick of softened unsalted butter, 1/2 cup of light brown sugar and 1/4 cup of sugar into another bowl. Beat in 1 egg and 1 teaspoon of vanilla extract into the sugar mixture, and slowly add in the flour mixture. Fold in 2 caramel-filled dark chocolate candy bars chopped into small pieces, and spoon the dough onto a cookie sheet before chilling it for a few hours. Sprinkle the cookies with flaky sea salt, and bake them at 375 F for 10 to 12 minutes.