Hands down, my hubby loves this cookie!

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg yolk and vanilla extract until well combined.

Gradually add the flour and salt, mixing until the dough comes together. If the dough is too crumbly, add a tablespoon of milk.

Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart.

Use your thumb or the back of a spoon to create an indentation in the center of each cookie.

Bake for 10-12 minutes, until the edges are lightly golden. Remove from the oven and let cool on the baking sheet.

While the cookies are cooling, melt the caramel candies with the heavy cream in the microwave, stirring every 30 seconds until smooth.

Fill the indentations in each cookie with the melted caramel. Let them set for about 10 minutes.

In a separate bowl, melt the milk chocolate chips with the vegetable oil in the microwave, stirring every 30 seconds until smooth.

Drizzle the melted chocolate over the cookies. Allow the chocolate to set before serving or storing.