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

Cream together 1 cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar for 2-3 minutes until light and fluffy.

Add 1 large egg and 1 teaspoon of vanilla extract to the mixture, mixing until completely incorporated.

Whisk together 2 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl. Gradually add to the wet mixture, mixing until just combined.

Fold in the crushed shortbread cookies carefully to keep their texture intact.

Drop rounded portions of dough onto the baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until the edges are golden brown and centers are slightly underbaked.

Melt 1 cup of caramel candies with ¼ cup of heavy cream over low heat until smooth and creamy.

Create indentations in the center of each cookie and fill with melted caramel.

Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Melt 1 cup of milk chocolate chips with 1 teaspoon of vegetable oil and drizzle over cooled cookies.

Let the chocolate set at room temperature before serving.