Preheat oven following cookie package directions. Line cookie sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.
Portion sugar cookie dough into one-inch balls (a great short cut is to purchase pre-portioned cookie dough)
Place one caramel between two portions of sugar cookie dough. Mold dough around caramel until caramel is completely covered
Bake on parchment-lined cookie sheet according to instructions on cookie dough package.