Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
Remove cookie dough rounds from tray; break each in half. Place half cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; repeat until caramels are completely melted and can be stirred smooth. Stir in milk.
Fill each cookie cup with about 1 tablespoon melted caramel. Gently cover with plastic wrap. Let stand at room temperature about 1 hour or until set.
When caramel filling is set, sprinkle a few granules of coarse sea salt on top of each.