Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine peanut butter, softened butter, granulated sugar, and brown sugar; beat until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract, mixing well.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually incorporate into the wet mixture until just combined.

Roll dough into 1-inch balls and place on the prepared baking sheet; flatten slightly with a fork for the crisscross pattern.

Bake for 10-12 minutes, until the edges are golden and centers remain soft. Cool on the pan for a few minutes before transferring to a wire rack.

In a microwave-safe bowl, combine caramels and heavy cream. Microwave in 30-second intervals, stirring, until smooth.

Drizzle the salted caramel over cooled cookies and let set before serving.