1-Preheat your oven: Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone baking mat to keep things mess-free.

2-In a mixer bowl: combine the softened salted butter, powdered sugar, and egg until everything is well mixed and creamy.

3-Add the vanilla extract: and mix it in thoroughly for that extra flavor boost.

4-Mix in the cake flour, baking powder, and salt: until you get a very soft dough let it rest for about 5 minutes so it’s easier to work with.

5-Portion the dough: into tablespoon-sized balls, roll them up, and place them on your prepared sheet.

6-Dip a 1/2 teaspoon measuring spoon: in flour and press down the center of each ball to make a crater.

7-Bake for 8-10 minutes: until the cookies spread a bit but the centers stay indented.

8-Right after taking them out of the oven: press down the center again with a 1 tablespoon measuring spoon to deepen that thumbprint remember, don’t wait until they cool or they’ll crack.

9-Cool the cookies completely: on the sheet.

10-Microwave the soft caramels and milk together: for 30 seconds, then stir until smooth.

11-Spoon the caramel filling: into each cookie’s center and let it set pop them in the fridge to speed things up.

12-Drizzle melted milk chocolate: over the top of the caramel-filled cookies.

13-Let the chocolate set: before you dig in, and store them in an airtight container at room temperature or in the fridge for up to 4 days.