Spread flour on a baking sheet and heat in a 350°F oven for 5 minutes, or microwave in 30-second intervals until the internal temperature reaches 165°F to ensure it is safe for raw consumption.

In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

Mix in vanilla extract, salt, and milk until combined.

Gradually add the heat-treated flour to the butter mixture, stirring until a cohesive dough forms.

Fold in the mini chocolate chips.

Line a 12-count muffin tin with paper liners.

Press 2 tablespoons of cookie dough into the bottom of each liner, creating a small well in the center of each.

Spoon approximately 2 teaspoons of caramel sauce into the well of each cookie dough base.

Place the muffin tin in the freezer for 20 minutes to allow the caramel to firm up.

In a microwave-safe bowl, combine chocolate wafers and coconut oil. Heat in 30-second increments, stirring between each, until completely smooth.

Pour the melted chocolate over each cup, ensuring the caramel layer is completely sealed.

Refrigerate for at least 2 hours or until the chocolate top is firm before serving.