Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the salted butter and granulated sugar until light and fluffy.

Mix in the egg white and vanilla extract until the mixture is well combined and smooth.

Stir in the all-purpose flour and baking powder thoroughly to form a smooth cookie dough.

Roll out the dough on a flat surface to about 1/4 to 1/2 inch thickness. Use a round cookie cutter to cut out cookie circles and place them on an ungreased baking sheet.

Bake the cookie dough circles in the preheated oven for 6-8 minutes until they are puffy and no longer glossy. Remove from oven and transfer them to a wire rack to cool completely.

While cookies are cooling, microwave the unwrapped caramels with milk for 1 minute, stirring after 30 seconds. Continue stirring until the caramel mixture is smooth and creamy.

Spoon a few teaspoons of the warm caramel onto each cooled cookie, spreading it to cover almost the entire cookie surface. Place the cookies in the refrigerator for 10 to 15 minutes until the caramel is completely cold and set.

Melt the milk chocolate chips in 30-second intervals, stirring in between, until fully melted and smooth.

Spread a small amount of melted chocolate onto each caramel-topped cookie. Allow the chocolate layer to cool and set before serving.