• Preheat oven to 350 degrees.

Prepare the cookies:

• Add all ingredients for the cookies to a medium mixing bowl and stir until well combined.
• Take out a spoonful at a time, squeeze tightly in the palm of your hand, then flatten into a small, round disk shape.
• Place cookies on a cookie sheet lined with parchment paper.
• Using your thumb, make a "thumbprint" in the center of each cookie.
• Bake at 18-20 minutes, or until the cookies are golden around the edges, taking care not to over bake.
• Remove from oven and allow to cool completely before removing them from the pan and adding the caramel topping.
• You may need to re-do the "thumbprint", so if it's not as prominent as when you put them in the oven, do another "thumbprint" while the cookies are still warm. You will need an indention in the cookie to hold the caramel.

Prepare the caramel:

• While the cookies are baking, add all ingredients for the caramel to a small mixing bowl and whisk together until it's creamy and smooth.  Set aside.

Prepare the chocolate drizzle:

• While the cookies are baking, add all the ingredients for the chocolate drizzle to a small saucepan and melt on low heat until it is smooth, stirring the entire time to make sure it doesn't burn.  Set aside.

Assembly:

• Once the cookies are completely cooled, add a spoonful of the caramel in the center of each cookie, then drizzle the chocolate over the top.
• Place in the refrigerator for about 15-20 minutes so the caramel and chocolate will harden.
• Store in the refrigerator until ready to serve because they will get soft and lose their shape if left out at room temperature.
• Store extra caramel in a BPA-free air-tight container.
• Enjoy!