Whisk together flour, chocolate pudding mix, cocoa powder and baking soda.

In a stand mixer, cream butter and sugars, scraping down as necessary.

Add eggs one at a time, beating well after each addition.

Mix in the vanilla, then stir in dry ingredients, just until combined. Add chocolate chips and mix.

On a baking sheet lined with parchment paper or a silicone mat, scoop out balls of dough about 2 tablespoons each (22-24 cookies). Cover with plastic wrap and chill for at least 30 minutes.

After chilling, press one unwrapped caramel into cookie dough, covering completely with dough and smooth into a ball.

Bake at 350?F for 9-11 minutes. Cookies will look under-baked. Gently flatten tops with the back of a large spoon and sprinkle with sea salt if desired. Allow to cool on pan before transferring to a wire rack.