Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a stand mixer, cream together the butter and granulated sugar until light and fluffy.
- Add the egg white and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough out on a lightly floured surface to about 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Place the dough circles onto an ungreased cookie sheet.
- Bake for 6-8 minutes, or until the edges are lightly golden and the centers are no longer glossy.
- Transfer the cookies to a wire rack and let them cool completely.
- While the cookies cool, combine the unwrapped caramels and milk in a microwave-safe bowl. Microwave in 30-second intervals, stirring at the halfway point, until the caramels are melted and smooth.
- Spoon a small amount of the caramel mixture onto each cooled cookie, spreading it almost to the edges.
- Place the cookies in the refrigerator for 10-15 minutes, or until the caramel is firm.
- Melt the milk chocolate chips in the microwave, stirring every 30 seconds, until smooth and fully melted.
- Dip the caramel-topped cookies into the melted chocolate, or spread a thin layer of chocolate over the caramel. Let the chocolate set before serving.
Notes
For a richer chocolate flavor, you can use semi-sweet chocolate chips. Ensure the cookies are completely cool before adding the caramel to prevent it from melting too quickly.