Preheat oven to 350.
Grease a 24 mini-muffin tin with cooking spray; set aside.
Press a tablespoon of cookie dough onto bottom and up the sides of each muffin cup.
Bake 11 to 13 minutes, or until light golden brown.
Cool completely in pan.
In the meantime, prepare caramel.
Combine caramels, butter and sweetened condensed milk into a saucepan.
Cook over medium-low heat until melted, stirring constantly; about 5 minutes.
Spoon caramel into cooled cookie cups.
Top each cookie cup with desired amount of kosher salt.
You will end up with more caramel sauce than needed. Store it in the fridge and use it as a topping for ice creams, cakes, cookies, etc... Recipe Source: Diethood
Calories: 199 kcal | Carbohydrates: 33 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.001 g | Cholesterol: 9 mg | Sodium: 117 mg | Potassium: 125 mg | Fiber: 0.2 g | Sugar: 27 g | Vitamin A: 59 IU | Vitamin C: 0.5 mg | Calcium: 71 mg | Iron: 0.4 mg | Net Carbs: 33 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.