In a clean, heavy bottom pan over medium heat, pour in sugar so it evenly covers the bottom of the pan.
Let sit in the pan, for about 8 minutes, until about ¾ of the sugar has turned to liquid. Begin swirling the liquid sugar in your pan to keep the center from burning. Keep a very close eye on the sugar!
Add in your butter and quickly begin whisking.
While continuing to whisk, and almost immediately after the butter is in the pan, add the cream and continue to whisk to incorporate all of the ingredients into the sugar.
The caramel will begin to bubble. Be careful not to allow the caramel to boil or bubble over as you’re whisking.
Once incorporated, your caramel will be a pretty, light brown color. Carefully add the caramel to a mason jar and allow to cool.
Pre-heat oven to 350°F.
Mix flour and baking soda together and set aside.
Using a mixer, beat butter, sugar, and vanilla together until fluffy.
Alternate adding one egg and one cup of flour at a time and blend until all the flour is incorporated. Do not over mix.
Spread a layer of cookie dough to fill three-quarters of a half baking sheet.
Bake for 10 minutes.
Remove from the oven and drizzle caramel over the cookie dough.
Crumble the remainder of the cookie dough on top of the caramel.
Place back in the oven for about 15 minutes. Check the bars for doneness. Depending on how much caramel you drizzled, you may need to bake for additional time.
When done, allow to cool and cut into squares.
If you don’t want to make your own caramel, you can purchase caramel sauce instead. Store cut bars in an airtight container.