In a large bowl cream together the butte, brown sugar and white sugar until fluffy.
Mix in the egg and vanilla extract.
Add in the flour and baking powder. Mix just until combined. The dough will be crumbly.
Divide the dough into 6 equal portions and form each portion into a ball and place onto a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
Meanwhile, preheat the oven to 350F degrees. Bake the cookies for 15-18 minutes. The edges should be a light golden brown. You'll want the cookies to stay chewy.
Remove from the oven and let cool for 5 minutes and then transfer to a rack to cool completely.
Meanwhile make the toppings. In a microwave-safe bowl combine the caramels and milk. Microwave in 30 second intervals until melted and smooth.
In another microwave-safe bowl melt the chocolate chips in 30 second intervals until melted and smooth.
Spread a spoonful of caramel on top of each cookie. Let set for 5 minutes.
Carefully add a spoonful of chocolate onto each cookie and lightly spread it over the caramel. Top with half of a mini Twix candy bar.
Let set until the chocolate is hardened then serve!
Notes
You can easily double this recipe.
You can use regular caramels instead of the caramel baking bits.