14TBSPSunsalted butter1 3/4 stick at room temperature
Preheat your oven to 350 degrees.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
With your mixer on medium, mix together the butter and sugar until light and fluffy.
Mix in the eggs (one at a time) and then the vanilla until well combined.
Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
Add the caramel bits and mix on low until fully combined.
Roll the dough into one inch sized balls. Place on a parchment lined baking sheet or silicon mat and press down slightly. Sprinkle a small amount of the kosher salt on top of each cookie. Space the cookies about two inches apart.
Bake for 13 minutes, rotating the pan halfway through the baking.
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.