Line 2 large baking sheets with parchment paper. Then, scoop cookie dough out by Tbsp. (I actually use the small Oxo Good Grips Cookie Scoop found here
, which holds 2 tsp. of dough, and I scoop slightly heaping scoops so it ends up being ~1 Tbsp.), roll into ball shapes and place on the parchment-lined baking sheets. Once on the baking sheet, use the back of a small measuring spoon or your thumb to make indentations in the center of each cookie (keep in mind, the wider and deeper the indentation, the more caramel will fit in!).
NOTE: I like to get all the cookie dough balls onto the baking sheets first, then make the thumbprint indentations in all of them. It seems to go faster this way.*