HEAT YOUR OVEN TO 350° F. IN LARGE BOWL, MIX THE BUTTER, POWDERED SUGAR AND VANILLA. THEN, ADD THE FLOUR. (IF YOUR DOUGH IS CRUMBLY, MIX IN 1 TO 2 TABLESPOONS OF SOFTENED, ROOM TEMPERATURE BUTTER).
USING YOUR COOKIE SCOOP, PLACE A SCOOP OF COOKIE DOUGH IN THE CENTER OF YOUR MUFFIN TOP TIN. IF YOU DON’T HAVE A MUFFIN TOP TIN, ROLL THE DOUGH ON A LIGHTLY FLOURED SURFACE AND USE A COOKIE CUTTER OR BISCUIT CUTTER TO MAKE CIRCULAR COOKIES. THEN, PLACE THE COOKIES ONTO A BAKING SHEET COVERED WITH COOKING SPRAY.
BAKE FOR 14 TO 16 MINUTES OR UNTIL SET AND THE BOTTOMS ARE A LIGHT GOLDEN BROWN. IMMEDIATELY REMOVE THEM FROM THE MUFFIN SHEET TO A WIRE RACK. COOL COMPLETELY FOR ABOUT 30 MINUTES.
MELT YOUR CARAMELS AND ADD THE EVAPORATED MILK. SPREAD THE CARAMEL ON TOP OF THE COOKIES AND LET IT COOL COMPLETELY. I LIKE TO PUT MINE IN THE REFRIGERATOR SO THAT THE CARAMEL HARDENS. IF YOU HAVE A HOMEMADE CARAMEL SAUCE RECIPE YOU LIKE, YOU CAN EASILY SUBSTITUTE IT.
MELT YOUR CHOCOLATE CHIPS IN THE MICROWAVE WITH THE SHORTENING. PUT BOTH INGREDIENTS INTO A MICROWAVE SAFE BOWL AND MICROWAVE FOR 30 SECOND INCREMENTS UNTIL COMPLETELY MELTED. THEN, SPREAD IT OVER THE TOPS OF THE COOKIES. LET THE CHOCOLATE SET BEFORE SERVING. AGAIN, IF YOU WANT THEM TO HARDEN FASTER, POP THEM INTO THE REFRIGERATOR OR FREEZER!
