Buttery Caramel Whiskey Cookies

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, beat the softened butter and both sugars until light and crumbly. Beat in the Greek yogurt, canola oil, and vanilla extract.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually beat the dry ingredients into the wet ingredients until just combined.

3. 3

   Scoop the dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in flour.

4. 4

   Bake the cookies for 7-9 minutes, until the edges are lightly browned. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

5. 5

   For the topping, melt the caramel candies with the whiskey in the microwave, stirring until smooth. Spread the whiskey-caramel topping over the cooled cookies. Drizzle the melted semisweet chocolate over the tops and sprinkle with kosher salt, if desired. Let the cookies stand until the toppings are set.