Preheat your oven to 350°F (175°C) and prepare a cookie sheet by leaving it ungreased.

Cream together the salted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add egg white and vanilla extract, mixing until fully incorporated, about 1-2 minutes.

Gradually sift in the flour and baking powder, mixing on low speed until a soft dough forms, about 1-2 minutes.

Roll out the dough on a lightly floured surface to 1/4 to 1/2 inch thickness. Cut out circles using a 2.5-inch cookie cutter.

Bake for 6-8 minutes until puffy and lightly golden around the edges. Allow to cool before transferring to a wire rack.

In a microwave-safe bowl, heat the unwrapped caramels and milk for about 1 minute, stirring halfway through.

Spread the melted caramel generously over each cooled cookie and refrigerate for 10-15 minutes to set.

Melt the milk chocolate chips in 30-second intervals, stirring until smooth.

Spread the melted chocolate over each caramel-covered cookie and allow to set at room temperature.

Serve or store in an airtight container at room temperature for up to 4-5 days.