Start by preparing your homemade salted caramel. In a saucepan over medium heat, combine sugar, water, and a pinch of salt, stirring until the sugar dissolves. Allow to simmer for 10-12 minutes until deep amber. Remove from heat, add butter and cream, stir until smooth, and let cool.

In a large mixing bowl, cream unsalted butter and both sugars together until light and fluffy, about 3-4 minutes. Beat in eggs and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix dry ingredients into the wet mixture until just combined.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Create an indentation in each dough ball.

Fill each indentation with the cooled salted caramel, being careful not to overfill.

Bake for 10-12 minutes or until edges are golden brown but centers are slightly soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.