Caramel & Chocolate Thumbprints

Directions

1. 1
   Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until melted and smooth.
2. 2
   Remove from heat.
3. 3
   Cool completely.
4. 4
   Add sugar, eggs, vanilla and salt to chocolate mixture; stir until well mixed.
5. 5
   Add flour; stir until well mixed.
6. 6
   Cover; refrigerate 4 hours or overnight until firm.
7. 7
   Heat oven to 325F.
8. 8
   Shape rounded teaspoonfuls of dough into 1 1/4-inch balls.
9. 9
   (Dust hands with powdered sugar, if necessary.)
10. 10
    Roll in powdered sugar.
11. 11
    Place 2 inches apart onto ungreased cookie sheets.
12. 12
    Make indentation in center of each cookie with thumb or back of teaspoon.
13. 13
    Bake 10-12 minutes or until slightly firm to the touch.
14. 14
    Cool completely.
15. 15
    Press indentation again with thumb or back of teaspoon.
16. 16
    Fill each indentation with 1/2 teaspoon caramel ice cream topping.