Spray insides of sixteen 3-inch diameter by 2-inch high ring molds with nonstick cooking spray. Place on parchment paper-lined full sheet pan.
Beat butter and sugars with electric mixer fitted with paddle attachment on medium speed until creamy. Scrape side of bowl. Gradually add eggs and vanilla, mixing well after each addition. Stir in combined dry ingredients until well blended, scraping side of bowl occasionally. Stir in 4-1/4 oz. cookie pieces and 1-3/4 oz. chocolate chunks.
Portion 3 oz. dough into each ring, pressing down lightly. Sprinkle tops evenly with combined remaining cookie pieces and chocolate chunks.
Bake in 350°F standard oven 22 to 25 min. or until desired doneness. Cool in pan on wire rack 5 min. Gently run metal spatula around edge to release blondies. Cool completely on rack.
Plate 1 blondie per serving. Drizzle with 1 oz. caramel sauce.