Line a baking sheet with parchment paper to chill the filled cookie dough. Set aside.

In a stand mixer, cream butter, light brown sugar, and vanilla extract on medium speed for 2-3 minutes until light and fluffy.

Add eggs one at a time, mixing well after each addition until fully incorporated.

Whisk together flour, cornstarch, baking soda, and kosher salt in a separate bowl. Gradually add to wet ingredients, mixing on low speed until just combined.

Fold in semi-sweet chocolate chips until evenly distributed.

Take 2 tablespoons of dough, flatten, place a flattened caramel in the center, and seal completely. Repeat for all caramels.

Place stuffed cookie dough balls on the prepared baking sheet and chill for at least 30 minutes. Preheat oven to 375°F (190°C).

Bake for 10-12 minutes, or until edges are golden brown and centers are slightly soft. Cool on the baking sheet for a few minutes before transferring to a wire rack.