In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy. Beat in peanut butter and vanilla extract. Beat in the egg until well blended.

Combine the oats, flour, baking powder, baking soda, and salt. Add into the peanut butter mixture and beat until just combined.

Fold in mini chocolate chips. Chill cookie dough, covered, at least 1 hour and up to 1 week.

Preheat oven to 350°F. Using a large cookie scoop, take about 2 tablespoons of dough. Press the dough flat and put a caramel in the center. Wrap the dough around the candy. Arrange about 2 inches apart on baking sheets lined with parchment paper.

Bake cookies in batches in middle of oven for 13 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.