1Preheat oven to 350° F. Place paper liners in mini muffin tins to make 36 cookie cups.
2Cream together the butter and sugar. Beat in egg and vanilla extract. In a small bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture and beat well.
3Unwrap caramels. Set 4 aside for garnish. Cut 18 caramels in half.
4Roll dough around caramels halves, making 36 (1”) balls. Place in paper lined mini muffin tins. Bake 8 minutes. Remove from oven and cool completely.
5Melt remaining 4 caramels with milk, just until melted. Drizzle over cookies. Melt chocolate chips. Drizzle over cookies.