In a bowl whisk together flour, salt and baking soda. Melt the butter and let it cool.
In another bowl mix together both sugars and the melted butter. Add egg and egg york one after another. Now add cornstarch and vanilla.
With a wooden spoon mix the dry and wet ingredients together until just incorporated. Now cut penauts and caramel chocolate candy into smaller chunks and add to the dough. Refrigerate dough for at least 12 hours (and up to 2 days).
Preheat oven to 175°C and prepare baking sheets. Form small balls of dough and put them on prepared baking sheets. Bake the cookies for 9-10 minutes. After baking let them cool on the cookie sheets for 10 minutes before moving them to a wire rack to let them cool completely.