Ingredients
Two sticks unsalted butter (leave out to allow it to soften)
1 cup granulated white sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
3 cups all-purpose flour
3/4 cup Skinny Dipped either their semi-sweet chocolate chips or Dark Chocolate sea salt chips
3/4 cup caramel squares

Instructions
Preheat oven to 375 degrees. 
I use a kitchen aid, so everything goes within the same bowl. 
First, add the butter, sugars, eggs, and vanilla extract into your Kitchen Aid.Set the speed to a four until nice and creamy, for about 1 minute.
Then add in the baking soda; at this point, you can switch the speed to two and then slowly start adding in the cups of flour. 
Make sure you scrape the bowl a couple of times throughout this process, then beat over medium speed for another 30 seconds until well-combined.
I add in the chocolate chips first one cup at a time to allow everything to mix well and evenly together. I also will cut the caramel squares at least in half before mixing them into the dough and then stir to combine.
I tend to roll dough balls into my hand to figure out a good size and place them on a baking sheet, about 2-3 inches apart. 

Depending on the oven type, you can bake between  9-12 minutes (mine are ready at 9 minutes as I have an older oven).

Allow the cookies to cool enough so the  Caramel will not stick to the bottom of the sheet before transferring to a wire rack. Enjoy!