In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. COmbien flour and cocoa; gradually add to the creamed mixture. Roll into 1 in. balls. Place 2 inches apart on baking sheet. Using the end of a wooden spoon make an indentation half full with caramel topping. Bake at 350 degrees for 15-18 minutes. Cool for 5 minutes. Drizzle with coating.
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