Directions

1. Preheat oven 350°F. Grease a 24 mini muffin tin with pan spray. 

Make the cookie dough:

1. Beat butter in stand mixer with paddle attachment or electric mixer on medium speed, until clinging to the sides of the bowl, about 2 minutes.

2. Add ½ cup dry mix and mix until combined, scraping the sides as needed, about 1 minute.

3. Add egg and remaining dry mix, and mix until well blended, scraping the sides as needed. 

4. Divide cookie dough evenly into 24 even balls and place in the prepared tray.  Press down.

5. Bake in preheated oven, until golden on the edges, about 15 minutes. 

6. Remove from the oven and allow to cool slightly on the tray, about 5 minutes.  

7. Using the end of a large wooden spoon handle, create a divot in the center for the caramel to sit.  Cool for an additional 10 minutes, then remove from the pan by inserting a small paring knife using a twisting motion to remove.  Cool completely, about 25 minutes.

Make the caramel filling:

1. Place sugar, water and corn syrup in a medium saucepan, on medium-high, until the mixture reaches about 338°F or amber caramel.   

2. Carefully pour the heavy cream into the caramel until combined.

3. Add the chocolate and chill completely, about 2 hours at room temperature or 1 hour in refrigerator.

4. Fill the cups with the caramel and top with a pinch of sea salt on each one.