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1
Sift the flour and cocoa together into a medium bowl.
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2
Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
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3
Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more.
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4
Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.
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5
Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.
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6
Position a rack in the center of the oven and heat the oven to 350u00b0F.
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7
Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls.
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8
Arrange them 2 inches apart on the lined sheets.
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9
With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well. (Or use the end of a thick-handled wooden spoon.).
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10
Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.
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11
Gently redefine the indentations with the end of a wooden spoon.
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12
Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.
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13
While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look.
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14
When cookies are completely cooled use a spoon to fill the indentation and spread out. Do not overfill.
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15
Bake for 5 more mintues in the oven to set it.
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16
Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie.
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17
Quickly top with chopped nuts and let cool.
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18
Keep cool.
