I made several batches of this cookie recipe with different caramels and found the Werthers Soft Caramels to be the clear winner: *I found that Kraft Caramel squares did not melt at all during baking and were way too firm and chewy in the cookies, especially at room temperature. *You can use those little Kraft caramel bits mixed into the cookie dough with the chocolate chips (instead of as a filling)--they stay chewy and do not melt, but are delicious.