Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, brown sugar and eggs and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Place 2 large pieces of plastic wrap on a flat surface. Divide batter in half and place on prepared plastic wrap. Form each half of dough into a log approximately 3 inches in diameter. Wrap tightly with the plastic wrap and refrigerate for a minimum of 1 hour.
Preheat oven to 350 degrees F. Remove the dough from the fridge and remove plastic wrap. Slice into 1/2-inch pieces and place on prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until golden brown around bottom edges. Let cool.
Top each cooled cookie with 1 tablespoon of the caramel topping and spread evenly. Sprinkle with sea salt.