Preheat oven to 350 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.

Cut the log of cookie dough into 1/2-inch rounds. Place a round into each cup of the muffin tin. Then, using your fingers, gently press the round of dough into the muffin cups and up the sides, all the way to the top of each muffin pan cup.

Bake the cookie dough for 10 to 12 minutes or until they begin to turn golden on the edges.

When you remove the cookie cups from the oven they will be puffy. Take the back of a large spoon or the bottom of a rounded spice jar, and gently press the warm cookies down in the middle to form the cup shape.

Let them cool slightly in the muffin tin. Then, use a butter knife to gently scrape around the edges of each muffin pan cup and carefully lift out the cookie cups. Place onto a wire rack and continue cooling.

While the cookie cups are cooling, prepare the caramel filling. Pour the caramel bits into a microwave-safe bowl. Add two tablespoons of water. Microwave on high for 2 minutes, then stir until caramel bits are completely melted.

Pour the caramel into the cookie cups until each cup is about 2/3 full. Then, place the cookie cups in the fridge to allow the caramel to set before adding the next layer.

While the caramel is cooling in the fridge, prepare the chocolate filling. Place the chocolate chips in a microwave-safe bowl. Microwave on high in intervals of 30 seconds, stirring in between each interval, until the chocolate is smooth (it will take two or three intervals).

Spoon the chocolate into each cookie cup. If desired, drizzle chocolate across the tops of the cookies to disguise any drips, then sprinkle with sea salt if using. Return the cookie cups to the fridge for at least another 15 to 20 minutes to allow the chocolate to set.