2 Pillsbury Pie Crusts

12 soft caramel candies, cut in half

1/4 cup unsalted butter, melted

1 cup granulated sugar

1 tablespoon ground cinnamon

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unroll the pie crusts on a lightly floured surface and cut small circles using a cookie cutter or glass rim.
Place half of a caramel candy in the center of half the circles, then top with another circle and seal the edges with a fork.
Mix the sugar and cinnamon together in a small bowl to create the cinnamon-sugar mixture.
Brush each cookie with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
Arrange cookies on the prepared baking sheet, leaving space between each, and bake for 12–15 minutes, or until golden brown and crisp.
Allow cookies to cool for a few minutes before serving warm, so the caramel remains soft and gooey inside.

Use dulce de leche or Nutella instead of caramel for variation.

To keep caramel from leaking, press edges firmly and chill cookies before baking.

For extra crispiness, bake a few minutes longer until deep golden brown.

Air-fryer option: cook at 375°F (190°C) for 6–8 minutes, flipping halfway.

Best served warm with vanilla ice cream or chocolate drizzle.