Roll dough into 1½-inch balls and roll in the reserved cinnamon sugar.
Set cookie balls on prepared baking sheet, about 2 inches apart. Using your thumb or the back end of a wooden spoon, press an indentation into the center of each cookie.
Bake cookies for 10-12 minutes or until golden brown. Cool completely on wire racks.
Prepare Caramel Filling
Add caramels and 2 tablespoon heavy cream to a saucepan over medium heat.
18 square Kraft baking caramels, 2-3 tablespoon heavy whipping cream
Heat, stirring constantly, until caramel melts and combines completely with cream. Add another tablespoon of heavy cream if needed to achieve thinner consistency -- keep in mind, the caramel wil solidify somewhat as it cools. The mixture is ready when it's smooth with no solid lumps.
Pour about ½ teaspoon of the caramel filling into the thumbprint of each cookie. Sprinkle a little of the sea salt on top of each cookie.
flaky sea salt
Place cookies in the refrigerator to chill and allow the caramel to set. Once chilled, sprinkle with additional sea salt, if desired.
Storage and freezing: This recipe freezes well in an airtight container for up to 2 months-- just be sure to freeze the cookies solid before stacking so that the caramel doesn't stick.