Salted Caramel Thumbprint Cookies Recipe

Ingredients

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

Preparation

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.