Ingredients

• 230 g of unsalted butter1 cup of unsalted butter2 stick of unsalted butter
• 150 g of dark brown sugar¾ cup of dark brown sugar
• 150 g of granulated sugar¾ cup of granulated sugar
• 2 teaspoon of vanilla extract
• 2 of large egg
• 335 g of all-purpose flour2 ⅔ cup of all-purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of kosher salt
• 350 g of chopped bittersweet chocolate1 ¾ cup of chopped bittersweet chocolate
• 0 of roughly chopped butter crackers
• 15 of soft caramel

Instructions

1. In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the vanilla and eggs and mix for 2 minutes, until well-combined. Add the flour, baking soda, and salt and mix on low speed for 2 minutes, until incorporated. Fold in the chocolate and chopped butter crackers until evenly distributed. Chill the dough in the refrigerator for about 30 minutes.
2. Preheat the oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
3. Scoop about 1 tablespoon of dough and press half of a soft caramel to the center, then cover with another tablespoon of dough and roll into a ball to encase the caramel. Repeat with the remaining cookie dough. Place the dough balls on the prepared baking sheets, spacing 2–3 inches apart.
4. Press small pieces of the remaining caramels and halved or quartered butter crackers into the cookies. Chill in the refrigerator for another 10 minutes.
5. Bake the cookies for 12–14 minutes, or until the edges are golden brown. Remove from the oven and let cool completely on the pans.
6. Leftover cookies will keep in an airtight container at room temperature for up to 1 week.
7. Enjoy!