| How To Cook: |
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1. Grease 36 (1¾-inch) mini muffin cups. Remove dough from wrapper to large bowl. Add ¼ cup unsweetened cocoa powder to refrigerated sugar cookie dough.
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2. Beat until well blended. Sprinkle dough with flour to minimize sticking, if necessary.
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3. Cut dough into 36 equal pieces; roll into balls. Place 1 ball in bottom of each muffin cup.
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4. Press dough on bottoms and up sides of muffin cups; chill 15 minutes. Preheat oven to 350°F.
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5. Bake 8 to 9 minutes. (Cookies will be puffy.) Remove from oven; gently press down center of each cookie.
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6. Return to oven 1 minute. Cool cookies in muffin cups 5 minutes. Remove to wire racks; cool completely.
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7. Melt caramels and milk in small saucepan over low heat, stirring frequently until smooth. Carefully spoon about 1 tablespoon caramel mixture into each cookie cup.
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8. While caramel is still warm, decorate with chocolate pieces and yellow sugar. Cool completely.
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