Make the caramel the night before (you will need to freeze it). Place all of the ingredients in a blender and whizz until smooth. Taste and add more salt if required. Spoon the caramel into a silicone ice cube tray. You should end up with 8 portions. Place in the freezer for 8 hours or until solid.
Preheat the oven to 180C | gas mark 4. Line a baking sheet with baking paper and set aside.
In a large bowl, combine the golden caster sugar, almond pieces, chocolate chunks and salt. Sieve in the cocoa powder, flour and soda.
In a separate bowl, combine the nut butter, butter and golden syrup. Once combined, add it to the flour mixture. Mix using a wooden spoon and bring the dough together using your hands.
Divide the dough into 8 golf sized balls and flatten into a disc shape. Pop the frozen caramel out of the mould and place in the middle of each one. Wrap the cookie dough around the caramel making sure it is fully covered. Place on the baking tray and repeat until you have used up all the dough.
Bake in the middle of the oven for 8-14 minutes. The edges of the cookies should feel firm but the centre will be still quite soft. Leave to cool for 15 minutes.