Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, cream the unsalted butter, granulated sugar, and brown sugar until fluffy.

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

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine with wet ingredients.

Scoop tablespoon-sized portions of dough onto the baking sheet and create indents in the center.

Bake for 10-12 minutes until edges are lightly golden; cool slightly on the baking sheet.

Heat caramel sauce until warm and pourable, then spoon into indents of cooled cookies.

Melt chocolate chips and drizzle over the cookies, then let set before serving.