Make the cookie dough:
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and powdered sugar until smooth.
Add the flour, salt, and vanilla extract, mixing until the dough forms.

Shape the cookies:
Roll the dough into small balls and place them onto a baking sheet lined with parchment paper. Press down gently on each ball with the back of a spoon or your fingers to flatten slightly.

Bake the cookies:
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on the baking sheet.

Make the caramel filling:
In a small saucepan, heat the caramel bits and heavy whipping cream over low heat, stirring frequently until the caramel is fully melted and smooth.

Assemble the cookies:
Once the cookies have cooled, spoon a small amount of caramel onto the center of each cookie.

Add the chocolate:
Melt the Ghirardelli milk chocolate morsels in a microwave-safe bowl, stirring every 20 seconds until smooth. Drizzle the melted chocolate over the caramel layer on each cookie.

Let cool:
Allow the cookies to cool and the chocolate to harden before serving.