Ingredients

The following ingredients have 24 Servings
  • 2¾ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup butter (softened)
  • 1¼ cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 11 ounces caramels (1 bag, unwrapped)
  • ½ cup evaporated milk
  • ½ cup chocolate chips ((I used milk chocolate, but semi-sweet would be tasty))
  • coarse sea salt for topping

Instruction

  • Preheat oven to 350 degrees. Grease a mini muffin pan with non-stick cooking spray.
  • In a small bowl, sift together flour, baking soda, and baking powder.
  • In a large bowl, beat together butter and sugar until it is fluffy.
  • Stir in egg and vanilla, then slowly add in the flour mixture until it is completely combined.
  • Roll into 1" size balls and place in muffin tin. Bake for 10-12 minutes, until they start to turn golden on the edges. Let them cool completely.
  • In a small saucepan over medium heat, stir together caramels and evaporated milk until smooth (about 3-5 minutes). Remove from heat, and spoon onto cookies.
  • Drizzle each cookie with melted chocolate chips and sprinkle with course sea salt.