Form balls with the dough and place them on baking sheet as pictured. I like to use a silicone baking sheet so that my cookies bake more evenly.
Bake for 9 to 10 minutes.
While cookie bake make the Caramel Recipe.
Allow cookies to cool. You want to add the caramel to the top while the caramel is still warm and runny. I did some of my hearts free hand with a spoon. I poured a pile on one side of the cookie for one side of the heart and brought it down to a point and them poured the other side. If you allow your caramel to cool further you can pipe it through a pastry bag or a plastic bag. I just cut a hole in a plastic bag to do some of mine. If your caramel gets too set up and hard to work with try microwaving for another 30 second to 1 minute.
Sprinkle a little pinch of kosher salt on the caramel before it sets up.
Enjoy!
Carmel Recipe
In a medium-size heavy-bottomed saucepan, combine the butter, sugar, salt, and heavy cream. Melt over low heat while stirring slowly and gently. Once the butter is melted, increase the heat to medium and bring to a boil. Simmer for 10 minutes without stirring. Watch it closely though, and reduce the heat if you suspect the mixture may start to burn (especially if your pan is not heavy-bottomed).
Remove the caramel sauce from the heat and gently stir in the vanilla. Do not scrape down the sides or splash the mixture if possible, as doing so can cause a grainy texture. Use immediately or let the sauce cool a bit and refrigerate. Sauce will thicken when cold. Can be stored in refrigerator for several weeks.