Ingredients
Scale
- 1/2 cup (111 g) salted butter
- 1/2 cup (115 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg white
- 1 1/2 cups (228 g) all-purpose flour
- 1 teaspoon baking powder
- 20 caramels, unwrapped
- 1 tablespoon milk
- 2 cups (400 g) milk chocolate chips
Instructions
- Heat the oven to 350°F (175°C).
- In a mixing bowl, beat the butter and sugar together until they’re light and slightly fluffy.
- Stir in the egg white and vanilla until the mixture is smooth and uniform.
- Add the flour and baking powder, mixing until a soft dough forms.
- On a lightly floured surface, roll the dough to a thickness between 1/4 inch and 1/2 inch. Use a round cutter to cut out circles and place them on an ungreased baking sheet.
- Bake for about 6–8 minutes, removing the tray when the cookies look puffy and have lost their glossy sheen.
- Transfer the baked cookies to a wire rack and let them cool fully.
- While the cookies cool, combine the unwrapped caramels and the tablespoon of milk in a microwave-safe bowl. Heat in 30-second bursts, stirring between intervals, until the caramel is smooth and pourable.
- Spoon roughly a teaspoon (or enough to nearly cover) of the melted caramel onto each cooled cookie and spread it gently. Chill the cookies in the refrigerator for 10–15 minutes so the caramel firms.
- Melt the milk chocolate chips in 30-second intervals in the microwave, stirring after each burst until completely melted and glossy.
- Spoon or spread a thin layer of the melted chocolate over the chilled caramel on each cookie. Allow the chocolate to set at room temperature or place the cookies back in the fridge briefly to hasten setting.
- Once the chocolate has firmed, the cookies are ready to serve.