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

In a mixing bowl, combine the peanut butter, granulated sugar, and brown sugar until well blended.

Add the egg and vanilla extract to the peanut butter mixture, and mix until fully incorporated.

In a separate bowl, whisk together the baking soda, salt, and flour. Gradually add this dry mixture to the wet ingredients.

Fold in the chocolate chips gently using a spatula.

Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Create a small indentation in the center of each dough ball and fill it with caramel sauce.

Bake for 10-12 minutes, or until the edges are golden and the centers appear set.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.