Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing well.
Fold in the semi-sweet, milk, and white chocolate chips.
Scoop out 1.5-inch balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Press a chocolate-covered caramel candy into the center of each dough ball.
Use additional dough to cover the candy, ensuring it is completely enclosed.
Press additional chocolate chips on top to form the bear paw claws.
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 24 cookies
