Cream the butter in a standing mixer, and add both sugars. Continue to cream until light and fluffy; about 30 seconds. Add both eggs. Mix until well incorporated, and then add vanilla, baking soda, and salt. Give it anther good mix, and then add the flour. Mix well, then fold in chocolate chunks

Using a 2 tablespoon measure, scoop cookie dough onto a nonstick baking sheet. Gently poke a hole in each cookie ball, and insert half a Werthers caramel into each. 

Cover caramel candy, and roll each into a ball, ensuring candy is completely in the center. This will ensure that the caramel does not ooze out in the baking process. Chill for 30 minutes. 

Preheat oven to 375°F, and bake each sheet of cookies for 10-12 minutes. 

Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely. Best served day of or next day; store in an airtight container for up to three days. Enjoy!