1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Bring butter and eggs to room temperature.

2. Unwrap caramel candies and quarter them with scissors or knife. Set aside.

3. In large bowl with electric mixer, cream butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and peanut butter until fully combined.

5. In separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

6. Add dry ingredients to wet ingredients in two additions, mixing on low speed just until combined. Don’t overmix.

7. Fold in quartered caramel pieces and chocolate chips using wooden spoon or spatula.

8. Use 2-tablespoon cookie scoop to portion dough into uniform balls. Press 2-3 extra caramel quarters onto top of each dough ball for visual appeal.

9. Space cookie dough balls 2 inches apart on prepared baking sheets. For softer cookies, refrigerate shaped dough balls for 15 minutes before baking.

10. Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set but centers still look slightly underdone and soft.

11. Let cookies cool on baking sheet for 5 minutes—they’re too soft to move immediately. Transfer to wire rack using spatula.

12. While still warm, sprinkle with flaky sea salt if desired. Let cool completely before storing.