• Preheat oven to 375°F.
• Roll sugar cookie dough into balls one inch in diameter. Place into mini muffin tin, press down center of the dough, so that there is a crater in the center.
• Bake for 9 minutes or until cooked, cookie cups will be slightly golden in color and filled in, in the center. Using spoon press down the center to create the cup shape. Let cool in pan for 5 minutes and then remove onto a wire cooling rack to continue cooling.

Milk Chocolate Frosting

• In mixer with whisk attachment, mix the room temperature butter and the sugar on low speed until blended, then continue to whisk on medium speed for another couple minutes.
• Add in the vanilla, cocoa powder, and heavy cream. Beat for another 2-3 minutes, add more cream or sugar for desired consistency.
• Fill the cookie cups with caramel topping, then top with the milk chocolate frosting. Add caramel to top as desired.
• Store in air tight container at room temperature.