Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper or spray with cooking spray.
Whisk together the white cake mix and all-purpose flour until combined.
Using a hand or stand mixer, beat in 1 cup of softened butter until a dough forms. This could take 3-5 minutes, depending on the temperature of the butter. Do not overmix.
Flour a clean surface and then turn the dough out onto it.
Use a floured rolling pin to roll the dough to about ½ inch thick, and use a 2-inch round cookie cutter to cut out cookies.
Transfer the cookies to the prepared cookie sheets and cook for 6-10 minutes or until the edges of the cookies just begin to take on a golden color.
Remove the cookies from the oven and allow to cool for at least 10 minutes before transferring them to a cooling rack.
Once the cookies are cooled, place the caramel bits and heavy cream in a medium-sized microwave-safe bowl and heat for 30 seconds and then stir well.
Continue heating in 10-second increments and stirring well until smooth and combined. Be sure to heat the caramel to a scoopable and spreadable consistency.
Place about 1 teaspoon of caramel in the center of each cookie and then use a butter knife or spreading spatula to gently flatten it into a disc in the center of each cookie, allowing for a small rim around the edge without caramel.
Allow the caramel to set completely, about 15-20 minutes, and then melt the chocolate chips and ½ Tablespoon salted butter together in a microwave-safe bowl until smooth.
As with the caramel, start with 30 seconds, stir well, and then continue heating and stirring in 10-second increments until smooth. Do not overheat, or the chocolate will seize.
Scoop a dollop of chocolate, about 1 heaping teaspoon, onto each caramel-covered cookie and then smooth it out into an even disc.
Allow the cookies to set completely before serving.