Can I make the cookies bigger?

Yes! Just use a bigger cookie scoop. If you want to add more caramel to bigger cookies, use two halves on the inside instead of one. I still cut them in half so they melt; I've found that sometimes the whole caramel doesn't melt down enough inside the cookie. So, be mindful of how big your caramel pieces are.

How should I store these cookies?

These cookies do best in an airtight container and they should be eaten within the first few days. If you have a lot left over, make sure to freeze them, so they stay fresh.

Can I use salted butter?

If that's all you have, it will work, but I'd omit the salt from the recipe in that case. Unsalted butter is always best when baking because it lets the baker control the amount of salt in the recipe. With salted butter, you don't really know how much you're getting.

Is it better to freeze the dough or the cookies?

Actually, either one is fine. If you freeze the dough, do so before adding the caramels. This recipe isn't great for freezing pre-scooped dough balls because the caramels take too long to thaw out. Freeze the dough as you would with any regular cookie dough. You'll want to let the dough thaw in your refrigerator the night before and then come up to room temperature before scooping and baking the cookies. Freeze the baked and cooled cookies in an airtight container. They'll thaw on the counter in 20-30 minutes.