Salted Caramel Cookie Cups

By vpitts2004

Ingredients

• 1 package Pillsbury refrigerated sugar cookies (24 count)
• 1 1/4 cups caramels, unwrapped
• 1 tablespoon water
• 2 tablespoons milk
• 2 teaspoons coarse sea salt for garnish

Preparation

Step 1

Step 1 Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray.

Step 2 Remove cookie dough rounds from tray; break each in half. Place half cookie dough round in each muffin cup. Bake 15 minutes or until golden brown.

Step 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.

Step 4 In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; repeat until caramels are completely melted and can be stirred smooth. Stir in milk.

Step 5 Fill each cookie cup with about 1 tablespoon melted caramel. Gently cover with plastic wrap. Let stand at room temperature about 1 hour or until set.

Step 6 When caramel filling is almost set (about 2 minutes), sprinkle a few granules of coarse sea salt on top of each.