Ingredients
1 cup unsalted butter, softened: Room temp (poke dents) creams volume; European-style richer shortbread.
1/2 cup granulated sugar: Minimal sweetens tender; powdered sugar subs melt-away.
2 cups all-purpose flour (spooned & leveled): Structure crumbly; cake flour lightens airier.
1/4 teaspoon salt: Balances caramel; sea salt dough optional.
20 soft caramels (Kraft or Werther’s): Unwrap melts smooth; 1 cup thick sauce subs jarred.
2 tablespoons heavy cream: Thins caramel spreadable; half-half works thinner.
1 cup milk or semi-sweet chocolate chips: Ghirardelli smooth melt; dark cuts sweet.
1 teaspoon vegetable oil (optional): Thins chocolate drizzle shine.
Instructions
Preheat 350°F (175°C); line 2 sheets parchment—chill pans 10 min spread control. Cream butter + sugar medium 2-3 minutes pale fluffy—scrape bowl.
Low speed add flour + salt gradually until dough clumps (no dry spots)—crumbly normal, press together. Roll 1-inch balls (#50 scoop), place 2 inches apart; flatten fingers/glass bottom to 1/4-inch thick discs—edges rough charming.
Bake middle racks 10-12 min rotate 6-min—edges pale gold, centers set (no brown top). Cool sheet complete 20 minutes firm (handles caramel).
Melt caramels + cream saucepan low constant stir smooth (5-7 min)—cool 2 min thickens spoonable. Spoon 1 tsp center each cookie, spread offset leaving 1/4-inch border—fridge tray 10 min sets tacky.
Microwave chips + oil 20-sec bursts stir smooth (total 60-90 sec)—drizzle fork zigzags or spoon full cover. Room temp/fridge set 20-30 min—no touch tops.