1jar of caramel topping or 1 cup caramel squaresmelted
Cream softened butter and sugar using a stand mixer or electric hand mixer until smooth and fluffy. Add the vanilla and continue mixing.
In a separate bowl, whisk together flour and salt. Gradually pour dry ingredients into your bowl of wet ingredients, mixing as you go, until you have a fluffy batter.
Chill dough in the refrigerator for 30 minutes.
Take the dough out of the refrigerator, and roll into Tablespoon size balls, and place them on a parchment lined cookie sheet.
Gently press down in the center of each cookie with your thumb to make an indentation.
Bake at 350°F for 15 to 20 minutes, or until the cookies begin to turn a light golden brown around the edges.
Remove from the oven and transfer to a wire rack to cool.
Melt chocolate in the microwave using a microwave-safe bowl, stirring every 15-20 seconds until smooth. Dip the bottom of each cookie in the chocolate, and place them chocolate-side-up on a cookie sheet until chocolate is hard.
Place a teaspoonful of melted caramel in the center of each cookie.
Melt 1/2 cup chocolate chips in a plastic pastry bag. Cut the tip off the bag and drizzle on top of cookies.
Allow cookies to cool completely, so the caramel and chocolate sets. Enjoy!
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.