Salted Caramel Cookie Cups

By ldelmas

Ingredients

• 1 package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies1 1/4cups caramels, unwrapped1tablespoon water2teaspoons coarse sea salt for garnish

Preparation

Step 1

DIRECTIONS
1 Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray. 2 Remove cookie dough rounds from tray; break each in half. Place half cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. 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. 5 Fill each cookie cup with about 1 tablespoon melted caramels. Gently cover with plastic wrap. Let stand at room temperature about 1 hour or until set. 6 When caramel filling is set, sprinkle a few granules of coarse sea salt on top of each. .Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the caramel filling.
Replace peanut butter dough with sugar cookie dough for a slightly different take.