Begin by creaming the softened butter together with both brown and granulated sugars in a large bowl. Use a hand or stand mixer to beat them until the mixture is smooth, light, and fluffy. 

Once the butter and sugars are well combined, add in the egg and vanilla extract. Stir once more until all the ingredients are thoroughly combined.

In a separate bowl, whisk the flour, baking soda, baking powder, and salt until well combined and evenly distributed. This step ensures the dry ingredients are evenly mixed, so your cookies will rise perfectly and have a balanced flavor without any clumps of baking soda or salt.

Slowly add the dry ingredients into the wet mixture, mixing gently as you go. You can use your hand mixer or a spoon for this. 

Be careful not to overmix, the dough should come together without being overworked, which helps keep the cookies soft. 

Scrape down the sides of the bowl to make sure everything is fully combined.

Once everything is mixed, Let the dough chill for at least 2 hours. 

After the dough has chilled, scoop about 2 tablespoons of dough and roll them into balls. 

Place the dough balls on a baking sheet lined with parchment paper, making sure to space them out so they have room to spread as they bake.

Bake your cookies at 350°F for 10-12 minutes, or until the edges are lightly golden and the centers are just set. You want them to be soft in the middle, so be careful not to overbake! 

While the cookies are cooling, it’s time to prepare the caramel drizzle. In a microwave-safe bowl, melt the soft caramels and milk in 30-second intervals, stirring in between until it’s perfectly smooth and gooey. 

Once the cookies are cool, drizzle the caramel generously over each one. Enjoy!