Chocolate Caramel Thumbprint Cookies | Donna Hay

Ingredients

• 125g unsalted butter, softened
• ½ cup (110g) caster sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 100g dark chocolate, melted and cooled slightly
• 1 cup (150g) plain flour, sifted
• ¼ cup (25g) Dutch cocoa, sifted
• ¾ cup (190g) store-bought thick caramel or dulce de leche