Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups butter (softened)
  • 1 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 11 ounces caramels
  • 1 tablespoon evaporated milk or cream
  • 2 cups milk chocolate chips
  • 2 teaspoons shortening

Instruction

  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
  • Place the butter in the bowl of a mixer and beat until light and fluffy. Add the powdered sugar and beat until combined.
  • Add the vanilla extract, flour and salt to the bowl. Mix until combined.
  • Place the dough on a sheet of plastic wrap. Fold the plastic wrap around the dough and chill in the freezer for 20 minutes.
  • Flour your work surface and roll out the dough into a 1/2 inch sheet. 
  • Use a 2 or 3 inch round cookie cutter to cut out cookies. Place the cookies 1 inch apart on the prepared baking sheet.
  • Bake the cookies for 12-13 minutes or until edges are light brown. Repeat the process with the remaining dough.
  • Cool the cookies on a rack.
  • Place the caramels and evaporated milk in a bowl. Microwave at 45 second increments until caramel is melted. Stir until smooth.
  • Place a spoonful of caramel onto each cookie, using the back of the spoon to spread it to the edges of the cookie.
  • Let the cookies sit until caramel has firmed up, about 20 minutes.
  • Place the milk chocolate chips and shortening into a bowl. Microwave in 30 second increments until chocolate is melted. Stir until smooth.
  • Place a spoonful of melted chocolate onto each cookie and spread it over the caramel layer.
  • Let the cookies sit until the chocolate has hardened, then serve or store in an airtight container for up to 5 days.