Start by preparing the caramel. Melt the butter in a saucepan, and whisk in the brown sugar. Once it has melted, add the heavy cream. Bring to a simmer, and let the caramel reduce and thicken for 5 minutes, stirring frequently.

Press about 2 tablespoons of the cookie dough into a cupcake pan. Press the dough up the sides of the pan, forming a cup.

Place an Oreo in the middle.

Pour a heaping tablespoon of caramel over the cookie.

Top with about one tablespoon of flattened cookie dough.

Bake at 350 degrees for 12 minutes. Once you remove the cookies from the oven, run a knife around the cookies to separate them from the pan, but do not remove the cookies from the pan until the cookies have cooled.

Once the cookies have cooled removed them from the pan and serve.