1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

1/3 cup butter, softened

1 egg

1 package (14 oz) caramels, unwrapped

1 cup toffee bits

2 ½ tablespoons sea salt

Heat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly spray with cooking spray. Reserve half of the caramels.

In small microwave-safe bowl, melt remaining caramels on high for 45 to 60 seconds, stirring frequently, until melted.

In large bowl, stir cookie mix, butter, and egg until soft dough forms. Stir in melted caramels and toffee bits.

Shape dough into 1-inch balls. Place two inches apart on cookie sheets.

Bake cookies 8 to 10 minutes or until golden brown. Cool 5 minutes, then transfer to cooling racks to cool completely (about 20 minutes).

In small microwave-safe bowl, melt reserved caramels on high for 45 to 60 seconds, stirring frequently, until melted. Use a spoon to drizzle melted caramel over cooled cookies. Sprinkle top of cookies with sea salt. — with Tangi Greene.

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