— 1/2 cup butter
— 1/2 cup granulated sugar
— 1 tsp vanilla extract
— 1 egg white
— 1 1/2 cups flour
— 1 tsp baking powder
— 20 caramels unwrapped
— 1 tbsp milk
— 2 cups milk chocolate chips


Preheat oven to 350°.

Cream together the butter and sugar.

Add in the egg and vanilla. Mix until well combined.

Add the flour and baking powder. Mix thoroughly.

Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.

Bake at 350° for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer glossy.

Transfer to a wire rack and allow to cool completely.

While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30-second mark. Stir until smooth and creamy.

Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.

Place the cookies and caramel into the fridge for 10 -15 minutes, or until completely cold.

Melt the chocolate chips for 30 second intervals until completely melted and incorporated.

Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.

Last Step: Don’t forget to share!

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