Preheat oven to 350 degrees.
Crumble cookie dough; knead in flour until well mixed. Shape dough into 36 (1 inch) balls. Place 1 inch apart on ungreased cookie sheets. Bake 11-13 minutes or until edges are light golden brown.
Using the back of a teaspoon, make slight indention in the center of each cookie. Cool 1 minutes on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.
In a small microwavable bowl, microwave caramels and whipping cream uncovered on HIGH for 1-2 minutes, stirring after 1 minute, until caramels are melted and smooth.
Spoon about 1/2 tsp caramel into center of each cookie; sprinkle with salt. Let stand about 10 minutes or until caramel is set. Store covered in refrigerator up to 1 week.
Ingredients
Directions
Preheat oven to 350 degrees.
Crumble cookie dough; knead in flour until well mixed. Shape dough into 36 (1 inch) balls. Place 1 inch apart on ungreased cookie sheets. Bake 11-13 minutes or until edges are light golden brown.
Using the back of a teaspoon, make slight indention in the center of each cookie. Cool 1 minutes on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.
In a small microwavable bowl, microwave caramels and whipping cream uncovered on HIGH for 1-2 minutes, stirring after 1 minute, until caramels are melted and smooth.
Spoon about 1/2 tsp caramel into center of each cookie; sprinkle with salt. Let stand about 10 minutes or until caramel is set. Store covered in refrigerator up to 1 week.
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