In a medium bowl whisk together the 2 ¼ cups bread flour, ½ teaspoon kosher salt, and 1 teaspoon baking soda. Set aside.
In the bowl of your stand mixer, cream together the 8 tablespoons unsalted butter, ½ cup creamy peanut butter, ¾ cup brown sugar, and ¼ cup granulated white sugar with the paddle attachment on medium speed until smooth.
Lower the mixer speed to stir and add in the 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract. Mix until thoroughly combined, about 30 seconds.
Stir the dry ingredients into the wet ingredients until just combined.
Fold in the 1 cup mini semi-sweet chocolate chips with a spatula.
Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
While the dough is chilling, unwrap the twelve caramels and cut each one in half.
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove the dough from the refrigerator and roll the dough into balls, about 2 tablespoons of dough each.
Break each dough ball in half and sandwich a piece of caramel between the two haves. Smooth the two halves together by rolling the dough between your hands to make a smooth ball. Make sure the caramels are completely sealed inside. Place the balls on the baking sheet leaving at least 2 inches in between each cookie. Flatten the balls slightly with your hand to help them spread.
Bake for 10 - 12 minutes or until the edges are lightly browned. Allow the cookies to cool for at least 10 minutes before transferring them to a wire rack to cool completely.