3cupsall-purpose flourspooned into measuring cup and leveled
1cuppowdered sugar
1teaspoonsalt
1 ¼cupunsalted buttermelted
1teaspoonvanilla
2packages of 11-ounce caramels
2tablespoonscream or milk
2cupsmilk chocolate chips
2teaspoonsvegetable oil
Instructions
Line two baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar and salt.
Add melted butter and vanilla and combine ingredients together with a spatula, just until incorporated and combined. Using your hands, form the dough into a ball.
Flatten dough into a disk, cover with plastic wrap, and chill dough for 1 hour to overnight. The dough can be rolled out without refrigeration but will stay together best with a little chilling.
Take the dough disc out of the fridge and let rest for 15 minutes- 1 hour depending on the length of refrigeration. The dough needs to be slightly soft to be able to roll out.
10 minutes before rolling out, preheat oven to 350 degrees Fahrenheit.
On a floured surface, gently roll dough ¼ to ½ inch thick. Using a 2 ½ inch round cookie cutter, cut dough into circles and place on prepared baking sheets about 1 inch apart. Combine leftover dough and roll out and cut again until all the dough is used.
Bake cookies for 12-14 minutes until the edges are set and the bottom of the cookies are lightly golden. Let cool on cookie sheets for 2-3 minutes and transfer to a cooling rack to cool.
Unwrap caramels and place them in a medium-sized microwaveable bowl. Add cream or milk. Microwave for 45 seconds. Remove the bowl from the microwave and stir with a wooden spoon. Reheat in the microwave for an additional 30-45 seconds and stir until caramel is completely melted, slightly reheating again in the microwave if necessary.
Using a tablespoon or 1-inch cookie scoop, drop approximately 1 tablespoon of caramel onto the center of a cookie. Using the back of a spoon sprayed with cooking spray, spread the caramel to almost the edge of the cookie. Place the cookie on a clean cookie sheet and repeat with all the cookies. Place cookies in the fridge for approximately 15-30 minutes for the caramel to set.
Pour chocolate chips into a microwaveable bowl. Add oil. Microwave for 30 seconds, then stir with a spatula. Repeat in 15-second intervals, stirring between each one, until chocolate is completely melted. Do not microwave for too long or the chocolate will overheat and seize.
Using a spoon or a 1-inch cookie scoop, place ¾ tablespoon of chocolate on the center of the cookie over the caramel. Spread the chocolate with a spoon, knife, or offset icing spatula to almost the edges of the caramel, swirling as you go.
Allow the chocolate to set, for a few minutes in the fridge or at room temperature, and enjoy!
Notes
Evenly Rolled Dough: For uniform cookies, use rolling pin guides or a pair of chopsticks on either side of the dough when rolling it out.
Precise Caramel Layer: To achieve a neat caramel layer, use a silicone mold or an ice cube tray sprayed with cooking spray as a template. Pour the caramel into the mold, then freeze for easy placement on your cookies.
Smooth Chocolate Topping: For a glossy chocolate finish, consider tempering the chocolate if you're experienced with the technique, or else ensure your chocolate isn't too hot when you pour it over the caramel for that smooth shiny surface.
Cookie Craftsmanship: If your chocolate sets too quickly, warm the knife in hot water before slicing for cleaner cuts without cracking the chocolate layer.