Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp salt
20 caramel candies
1 cup semi-sweet chocolate chips
1/4 cup heavy cream
Directions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Cream together the softened butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy.
Add vanilla extract and salt to the mixture, blending well.
Gradually add flour to the wet ingredients, mixing until a smooth dough forms.
Shape the dough into small balls and make an indentation in the center of each cookie using your thumb.
Bake the cookies for 10-12 minutes until lightly golden, then allow them to cool slightly.
Melt caramel candies with heavy cream in a microwave-safe bowl, stirring until smooth.
Fill the indentations of the cookies with the caramel mixture and let it set slightly.
Melt chocolate chips in the microwave, then drizzle over the caramel-filled cookies to create a decorative pattern.
Nutrition Facts
Calories:
220
Fat:
11
Carbohydrates:
29
Protein:
2
Sodium:
90
Fiber:
1
Sugar:
18
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