Preheat your oven to 350°F.

Take a nonstick cupcake baking tray and put about 3 tablespoons of cookie dough into each cup.

Shape the dough into small bowl-like cups. Adjust the amount of dough as needed.

Bake for 10 to 12 minutes until the edges turn golden.

After baking, the cups might puff up. Use a spoon to press down the center and edges to reform the cup shape.

Let them cool down to room temperature.

Once cooled, make the caramel filling. In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 30-second intervals until smooth (usually 2 to 3 intervals).

Fill each cup with 1 to 2 tablespoons of caramel and let it set for 15 minutes.

Now, melt the chocolate in a microwave-safe bowl at 50% power, stirring in 30-second intervals until smooth.

Spread a thin layer of chocolate over the caramel and sprinkle with salt.

Chill in the fridge for 10 minutes until the chocolate sets.

Remove the cookie cups from the tray and indulge!