1.) Preheat Oven to 325°F (or as directed if using another sugar cookie recipe).  Line a baking sheet with parchment paper or a baking mat. 

2.) Make the Keto Salted Caramel Sauce. Place butter and sweetener in a saucepan or nonstick skillet over medium/low heat.   Whisk continuously and vigorously until the butter is melted and smoothly combined with the sweetener. It should look like a creamy smooth whiteish sauce;  If the butter is still seperated from the sugar then you need to keep whisking vigorously.  After fully combined, let it simmer and brown,  whisking every 15-30 seconds until it turns a golden color (should be a light light goldish brownish color) and should take 1-2 minutes.  Careful not to let it turn fully brown ( because that means its burnt and won’t taste good!). Once golden in color,  add the heavy cream, and keep on whisking; it should bubble up.   Let it cook for another 30 seconds -1.5 minute until it looks like a bubbly, gooey caramel sauce consistency ( keep in mind it will solidify a bit more when cooled), and remove from heat.  Stir in vanilla extract and salt.   Taste and add more salt if desired.  Set aside to cool for 5-10 mins.

3.) Make the Cookie Dough as directed.  If using Good Dee’s, then place melted butter, egg, and vanilla extract in a bowl and whisk. Add bag of cookie mix and stir with a spatula until a smooth dough is formed.      If your dough looks too wet to form into balls, then place in the refridgerator to harden for a few minutes. 

4.) Roll out cookies into 1 -1.5 inch balls with your hands (it forms more of a dough as you roll it).  Reserve 1 Cookie’s worth of dough and set aside (we’ll use this to add on top of some of the caramel!). Place cookie dough balls onto your baking sheet with plenty of space between them (they spread pretty good!).   Flatten each gently with wet fingertips until they are 3/4 – 1 cm thick discs.   

5.) Drizzle salted caramel onto each cookie – keeping the caramel drizzles very thin and spread apart, all over towards the centers. Use a 1/2 tsp or less of caramel on each cookie.   If you put too  much caramel and all in one place on the cookie, then it will bake a hole where the caramel was pooling! When all the cookies have caramel drizzle on them, then grab your reserved cookie dough. Break the remaining cookie dough into little tiny chunks and flatten each chunk as THIN as possible. Sporadically place the super thin cookie dough chunks on top of some of the salted caramel (this allows some of the caramel to get baked INTO the cookie.   Don’t completely cover the caramel drizzles though, so some of the caramel is on top of the cookie as well. 

6.) Bake as directed for 10-12 minutes.   The cookies will brown quite a bit around the edges.    Allow cookies to COOL on the baking sheet for 20-30 minutes before picking up. They will completely fall apart if you pick them up when they’re hot. 

7.) ENJOY! Store cookies in an airtight container in the refridgerator ( as well as extra caramel sauce) for up to 5 days.     You can eat leftover cookies cold, or reheat in the microwave for no longer than 5 seconds (or they’ll fall apart on you again ) 🙂