I got this recipe on Deborah's blog. This is a halved version of her recipe, and without nuts. She has some other doozies on her blog too, so check it out!
1 1/2 cups of margarine
1 cup of sugar
1/2 tsp vanilla
2 Cups of flour
1/2 tsp baking powder
1/2 tsp salt
Beat the sugar and margarine until fluffy, then add egg and vanilla until well blended. Combine the dry ingredients, and add them to the wet, forming a consistent dough.
The original recipe suggested wrapping the dough in plastic wrap and chilling for 4 hours before rolling into balls. I did that, but I don't think I will bother next time. I found it almost crumbly after being chilled and I needed to let it warm up before rolling into balls.
15 caramel candies, unwrapped
2 Tblsp water
Combine the caramels and water over low-medium heat, stirring frequently, until melted and a good consistency.
Form balls with dough and place on cookie sheet about 2 inches apart. Indent with your thumb, and spoon caramel mixture into centre. Original recipe instructed sprinkling with pecans, but I didn't have any on hand.
Bake at 350' for approximately 10 minutes. Allow to cool on cookie sheet for several minutes before moving them to a cooling rack. Once cooled, melt chocolate in double boiler or microwave and dip half or drizzle over cookie.