EatBay! Share Your Favorite Recipes

In a small bowl, mix together 5 T butter, brown sugar, flour and vanilla; fold in 3/4 cup chocolate chips. Cover, place in refrigerator to chill.

Prepare salted caramel sauce -- in a saucepan heat the sugar over medium heat, stir constantly to prevent burning. The sugar will begin to form clumps and will eventually melt and turn brown, when completely melted, add 3 T butter. Mixture will bubble, continue to stir until butter is completely melted, add the cream. Boil for 1 minute, remove from the heat and add the salt. Let caramel cool for 8 - 10 minutes before using.

Prepare chocolate coating -- melt chocolate chips in the top of a double boiler, set over low heat. Remove from stove and with a spoon, cover the bottom of the mini muffin cupcake liners.

Remove cookie dough from the refrigerator, roll into balls, flatten, place cookie dough into each cupcake liner. Spoon caramel over top, leave enough space in the liner to add a top layer of chocolate. Spoon remaining chocolate over the top of the caramel. Tap pan on counter for chocolate to settle and remove air bubbles. Sprinkle a little flaked sea salt over chocolate.

Place pan in the refrigerator for 2 hours or until the bottoms of the cups are set. Eat cold or at room temperature. Yield 18.