Directions:

• Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
• In a large mixing bowl, combine the softened salted butter, dark brown sugar, and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients until just combined.
• Fold in the semi-sweet chocolate chunks gently with a spatula.
• Using a cookie scoop, take a portion of dough, flatten it slightly, place a caramel candy in the center, and wrap the dough around it. Roll into a ball.
• Place the stuffed cookie balls on prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes until edges are golden brown.
• Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.