Ingredients

1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp espresso powder
1 Tbsp milk (any kind)
15 caramels (Kraft, or similar)
2 1/2 Tbsp heavy cream
1/2 cup semi-sweet chocolate chips

Toppings (Optional)
Sprinkles
Andes Mint Bits
Toffee Bits
Nuts

Directions

Preheat oven to 350 and line a baking sheet with parchment paper.

With a mixer, beat butter and sugar until light and fluffy. Add in the egg and vanilla. Beat.

Once mixed, in a small bowl, sift cocoa powder, flour, espresso powder, baking soda, baking powder, and salt together. Slowly add dry ingredients into the wet. Mix until combined.

Add in milk and mix until combined. The dough will be thick.

Roll dough into 1-2 Tbsp sized balls (depending upon how big of cookies you want). Once on the cookie sheet, press your thumb into the center of the cookie (the edges will crack slightly).

Bake cookies for 10-11 minutes.

Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies.

Next, with a double broiler (or microwave), melt chocolate chips.

Once melted, spoon a little bit of the melted chocolate onto each cookie. If you want to add any chocolate drizzles, put some chocolate in either a piping bag or a small sandwich bag with the tip cut off and drizzle over cookies.

Add toppings to your liking. Allow chocolate to set, about 30-60 minutes at room temperature.