½ cup (111g) salted butter

½ cup (115g) granulated sugar

1 teaspoon vanilla extract

1 egg white

1½ cups (228g) all-purpose flour

1 teaspoon baking powder

20 caramels, unwrapped

1 tablespoon milk (preferably whole)

2 cups (400g) milk chocolate chips

Cook Mode Prevent your screen from going dark

Preheat Oven: Set oven to 350°F (175°C).

Cream Butter and Sugar: In a mixer, beat butter and sugar until creamy.

Add Wet Ingredients: Mix in vanilla and egg white until well combined.

Incorporate Dry Ingredients: Add flour and baking powder. Mix until dough forms.

Shape Cookies: Roll dough to ¼–½ inch thick. Cut into rounds and place on an ungreased cookie sheet.

Bake: Bake for 6–8 minutes, or until puffy and no longer glossy. Cool on wire rack.

Make Caramel Layer: Microwave caramels and milk for 1 minute, stirring at 30 seconds. Stir until smooth.

Add Caramel: Spoon caramel over cooled cookies. Chill in the fridge for 10–15 minutes.

Make Chocolate Topping: Microwave chocolate chips in 30-second intervals until melted. Stir until smooth.

Finish Cookies: Spread chocolate over chilled caramel. Let set before serving.

Don’t overbake the cookie bases to keep them soft.

You can substitute caramel sauce if short on time, but chill thoroughly.

Store in an airtight container at room temperature for 3–4 days.

Make mini versions using a mini muffin tin and press dough into cups.