1. Preheat oven to 350.
2. Cream together softened butter and powdered sugar. Stir in flour until soft dough forms. Continue mixing the dough until it is no longer crumbly and is a smooth, sticky dough.
3. Spray a mini muffin pan with non-stick spray. Form dough into 3/4 inch balls and place in muffin pan. Flatten down lightly with your fingers (you want a smooth top).
4. Bake for 14 – 16 minutes until set. Remove from pan. Cool for 5 minutes. 
5. Push the pointy end of each caramel Kiss down into the top of the cookie, being careful not to split the cookie with the kiss. Cool for another 10-15 minutes before covering or transporting to allow the chocolate and caramel to set.

Enjoy!