Chocolate and caramel lovers will snap up these buttery-rich cookies quickly.
Melt chocolate chips in a small saucepan over low heat, stirring frequently, until melted. Or microwave chips in a microwavable bowl uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes.
Bake the cookies, tightly wrap and freeze up to 6 months. When you're ready to serve the cookies, thaw at room temperature and add the caramel and chocolate topping.
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