Salted Caramel Cups

Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray. Remove cookie dough rounds from tray; break each in half. Place half cookie dough round in each muffin cup. Bake 9-10 minutes or until golden brown. Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; repeat until caramels are completely melted and can be stirred smooth. 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. When caramel filling is set, sprinkle a few granules of coarse sea salt on top of each. *could also use Peanut butter cookie dough