Ingredients

The following ingredients have 4 Servings
  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/4 cup all-purpose flour
  • 22 caramels, unwrapped (from 11-oz bag)
  • 2 tablespoons heavy whipping cream
  • 1 teaspoon kosher (coarse) salt

Instruction

  • Heat oven to 350°F.
  • In medium bowl, crumble cookie dough; stir or knead in flour until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Place 1 inch apart on ungreased large cookie sheets.
  • Bake 11 to 13 minutes or until edges are set and light golden brown. Using back of round metal measuring teaspoon, make 1 1/4-inch indentation in center of each cookie. Cool 1 minute on cookie sheets. Remove to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring after 1 minute, until caramels are melted and smooth. Spoon about 1/2 teaspoon 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.