Cut caramels in half and soften briefly with cream if firm; set aside

Beat butter, peanut butter, brown sugar, and granulated sugar until light and fluffy

Mix in egg and vanilla extract until fully combined

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt

Add dry ingredients to wet mixture and mix just until combined

Chill dough for 30–45 minutes

Scoop about 2 tablespoons of dough, flatten slightly, place caramel in center, and seal dough around it

Place cookies on parchment-lined baking sheets, spacing apart

Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft

Cool on baking sheet for 5 minutes, then transfer to a rack