• Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with a baking mat, or parchment paper. Alternatively, you can grease your cookie sheet.
• In a medium bowl, with a hand-held electric mixer combine the white sugar, brown sugar, and butter until well mixed.
• Add the egg and vanilla and beat until completely combined.
• Add the flour, baking soda, and salt to the wet ingredients and mix until completely combined. Do not overmix.
• Add in the caramel chips and fold into the batter.
• Using a standard-sized cookie scoop, (or rolling into balls with about 2 tbsp of batter) place cookies evenly spaced on a baking sheet.
• Bake for about 8-10 minutes. You want the edges to be just starting to brown. You don't want to overbake them.
• This is optional, but if you want more salt, sprinkle coarse sea salt on the cookies RIGHT when they come out of the oven. If you wait the sea salt won't stick. I don't sprinkle mine with sea salt as I find the salt in the cookie dough make them salty enough, but I don't eat a lot of salt so sea salt sprinkled on top make them too strong for me. (My husband, the salt lover, on the other hand...)

Make the maple glaze:

• In a small saucepan on low-medium heat, melt the 2 tbsps of butter.
• Add the maple syrup and mix well. Once fully combined remove from heat.
• Mix in the icing sugar and stir well until the glaze is smooth.
• Set aside until completely cooled.
• Before glazing the cookies, mix in the tbsp of milk. This will thin it out enough to allow you to drizzle it over the cookies. Use a spoon to drizzle it on. Make sure the cookies are completely cooled before you glaze them or the glaze will melt right off.
• Let the glaze harden and then store in an airtight container for up to a week.