Prep Caramels: Unwrap 15 caramels for stuffing and slice the rest for topping.
Make Dough: Melt butter, mix in sugars, then add vanilla and eggs. Stir in dry ingredients until a dough forms, then mix in chocolate chips.
Rest Dough: Chill the dough for 20 minutes.
Form Dough Balls: Shape dough into 90 g balls. Stuff with a caramel, and top with sliced caramels. And extra chocolate chips.
Bake: Preheat oven to 365°F, line baking sheets with parchment paper, and bake for 10-12 minutes. Use a round cutter to shape cookies immediately after baking.
Serve & Store: Cool cookies on the pan. Then store in an airtight container. Rewarm before serving for gooey perfection.
