Line a large cookie sheet with parchment paper or a silicone baking mat, shape dough into balls about 2 teaspoons in size (I use my small cookie scoop) and place close together on the cookie sheet. Make a small well in the center of the cookie (I used my thumb and pressed down about halfway). Refrigerate cookies for at least one hour.
Melt the chocolate in the microwave with low heat and spoon a dollop of chocolate over the caramel center of the cookie. Let the cookies cool completely before storing.
Note: I’ve tried the Kraft Caramel Bits and found that they don’t melt well enough for this recipe, but I’ve used the wrapped caramels with good success.
Recipe adapted from Mel.