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You use a package of sugar cookie mix to make these * Heath bits or toffee chips ** Sprinkle with Sea Salt or sprinkles (I did these for Valentine's Day, so used hearts) **
choice of 2 caramel frostings to make (1 is cooked ~ 1 is not cooked) 
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SALTED CARAMEL TOFFEE COOKIES
Adapted from Pillsbury
1 cup butter, softened……………………………..1 large egg
1 teaspoon vanilla extract………………………..1 pkg Pillsbury® Sugar Cookie Mix
3/4 cup Heath bits or toffee chips
***
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
~OR~
3/4 cup powdered sugar………….……….......…1 TB caramel ice cream topping
Caramel extract……………………………......…milk or caramel liquid coffee creamer
***
1 teaspoon kosher or coarse sea salt
Decorator sprinkles
***
Preheat oven to 350. Line baking sheets with parchment paper.
Beat butter, egg and vanilla in large bowl with electric mixer on medium speed until creamy. Beat in cookie mix and Heath bits/toffee chips on medium speed until evenly blended. Form into 36 balls using a rounded 1 TB dough for each. Put on baking sheets 2” apart. Dip bottom of glass into flour and flatten balls to 1-1/2” diameter.
Bake 8-10 minutes or until light brown. Cool 2 minutes. Remove to wire rack to cool completely. Spread with desired frosting. Sprinkle with a pinch of sea or Kosher salt and/or sprinkles. Makes 3 dozen
***
Cooked CARAMEL FROSTING:
microwave sweetened condensed milk in 3-quart microwave-safe glass bowl on HIGH 3 minutes. (Milk will boil and rise in bowl during cooking.) Microwave on MEDIUM-LOW (30%) another 12-16 minutes, whisking every 3 minutes, until thick and caramel colored. (Caramel will be very hot.) Spread caramel mixture on top of each cookie. If caramel thickens, microwave on HIGH 10 seconds to soften.
***
For a NO COOK CARAMEL FROSTING:
Put 3/4 cup powdered sugar with 1 TB caramel ice cream syrup and few drops of caramel extract into a small bowl. Whisk in milk or caramel flavored liquid coffee creamer, 1 tsp at a time, until smooth and desired consistency.
Adapted from Pillsbury
1 cup butter, softened……………………………..1 large egg
1 teaspoon vanilla extract………………………..1 pkg Pillsbury® Sugar Cookie Mix
3/4 cup Heath bits or toffee chips
***
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
~OR~
3/4 cup powdered sugar………….……….......…1 TB caramel ice cream topping
Caramel extract……………………………......…milk or caramel liquid coffee creamer
***
1 teaspoon kosher or coarse sea salt
Decorator sprinkles
***
Preheat oven to 350. Line baking sheets with parchment paper.
Beat butter, egg and vanilla in large bowl with electric mixer on medium speed until creamy. Beat in cookie mix and Heath bits/toffee chips on medium speed until evenly blended. Form into 36 balls using a rounded 1 TB dough for each. Put on baking sheets 2” apart. Dip bottom of glass into flour and flatten balls to 1-1/2” diameter.
Bake 8-10 minutes or until light brown. Cool 2 minutes. Remove to wire rack to cool completely. Spread with desired frosting. Sprinkle with a pinch of sea or Kosher salt and/or sprinkles. Makes 3 dozen
***
Cooked CARAMEL FROSTING:
microwave sweetened condensed milk in 3-quart microwave-safe glass bowl on HIGH 3 minutes. (Milk will boil and rise in bowl during cooking.) Microwave on MEDIUM-LOW (30%) another 12-16 minutes, whisking every 3 minutes, until thick and caramel colored. (Caramel will be very hot.) Spread caramel mixture on top of each cookie. If caramel thickens, microwave on HIGH 10 seconds to soften.
***
For a NO COOK CARAMEL FROSTING:
Put 3/4 cup powdered sugar with 1 TB caramel ice cream syrup and few drops of caramel extract into a small bowl. Whisk in milk or caramel flavored liquid coffee creamer, 1 tsp at a time, until smooth and desired consistency.
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