Makes 55 cookie dough balls about 1 Tablespoon size

Additional ingredients for baking day:

20 caramels individually wrapped and cut into 6 pieces each

sea salt for sprinkling

How to freeze:

To freeze in dough balls (option 1):

1. Chill dough in fridge for at least 1 hour and up to 3-4 days.

2. Remove from fridge and let sit at room temperature for 10 minutes. The dough will be crumbly but will come together in your hands as you roll it. Roll dough in balls, about 1 Tablespoon each, and place on cookie sheet next to each other.

3. Cover cookie sheet and return to fridge (or freezer) to chill until firm, at least an hour.

4. Remove cookie sheet from fridge and place dough balls into the labeled gallon bag; zip shut removing as much air as possible and place in freezer for up to 3 months.

To freeze in dough slab (option 2):

1. Chill dough in fridge for 30 minutes first.

2. Then, remove dough from gallon bag and shape and squish dough into a square or rectangle about 1 inch thick. If needed, use a little flour on surface and hands.

3. Replace dough slab into gallon freezer bag and zip shut, removing as much air as possible and store in freezer for up to 3 months.

How to bake:

To bake dough balls:

1. No need to thaw; simply remove from freezer and place three inches apart on cookie sheet lined with parchment paper or silicon baking mat.

2. Press two pieces of caramel candy into the top of each dough ball. Sprinkle with sea salt.

3. Bake at 350 for about 10-11 minutes until edges are just turning golden brown – the centers will look soft. *Reduce time by one minute if baking from fresh.

4. Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Keep cookies covered to retain freshness up to 1 week.

To bake from dough slab:

1. Allow the dough to sit at room temperature for 10 minutes. Remove dough from freezer bag – cut the bag with scissors and peel it off, if needed.

2. Using a large knife, slice the dough into one-inch-by-one-inch squares and place the squares three inches apart on baking sheet lined with parchment paper or silicon baking mat.

3. Press two pieces of caramel candy into the top of each dough ball. Sprinkle with sea salt.

4. Bake at 350 for about 9-10 minutes until edges are just turning golden brown – the centers will look soft. *Reduce time by one minute if baking from fresh.

5. Remove from oven and allow cookies to sit on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Keep cookies covered to retain freshness up to 1 week.