Caramel Chocolate Thumbprint Cookies

This is a little different twist on the traditional thumbprint cookie. Usually these cookies are filled with some flavor of jam. Instead of jam, these are filled with creamy caramel and topped with a milk chocolate swirl. 

Ingredients:

1 cup unsalted butter, softened
¾ cup sugar
1 large egg at room temperature
1 egg yolk at room temperature
½ teaspoon vanilla extract
2⅔ cups all purpose flour
¼ teaspoon salt
24 Kraft wrapped caramels
½ cup heavy whipping cream
½ cup milk chocolate chips

Directions:

1. Preheat the oven to 350°F
2. In a large bowl, cream together the softened butter and sugar with an electric mixer until creamy and light in color
3. Add in the whole egg and mix until combined. Next add the egg yolk and vanilla and beat until just combined.
4. In a separate bowl, whisk together the flour and salt.
5. Slowly add the flour and salt to the wet ingredients  and mix until you get a smooth dough.
6. Line a cookie sheet with parchment paper. Using a small cookie scoop (1 tablespoon size), scoop out the cookie dough, and roll each scoop into a ball. 
7. Place the balls on the parchment, and press the center of the cookie down with the back of a teaspoon. Repeat with all of the cookies.
8. Put the cookies on the baking sheets into the freezer and freeze for 30 minutes to help keep the dough from spreading when baked.
9. Bake the cookies for 15-16 minutes. Keep the cookies that you are not baking in the freezer until ready to put in the oven.
10. If the center of the cookies have risen after baking, use the teaspoon to press down the centers. 
11. Transfer the cookies to a cooling rack to cool.
12. Place the caramels and the heavy whipping cream in a small saucepan over low heat. Stir constantly until the caramel has melted and the mixture is smooth.
13. Spoon about a teaspoon of caramel into the cookies. If the caramel starts to set, reheat on low. 
14. Put the chocolate chips in a microwave safe bowl and heat in 30 second increments to melt the chips, stirring after each 30 second interval until smooth and melted.
15. Transfer the chocolate into a  piping bag, cut off the tip, and drizzle over the cookies. Allow the chocolate to set before serving. I put them in the refrigerator to speed up this process.