Preheat oven to 350 degrees.

To make cookie dough, combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

Drop tablespoonsful of dough into cups of 24-hole mini muffin tin. (If using refrigerated dough, cut roll into 48 pieces.)

Bake for about 10-12 minutes, until lightly browned. Immediately press unwrapped mini Snickers candy into center. Allow to cool in pan about 15 minutes. Remove gently with an offset spatula and cool completely on wire rack.

For the frosting, beat powdered sugar with butter, milk and caramel sauce for 5 minutes, until light and fluffy. Pipe onto cooled cookie cups, and immediately sprinkle with either chopped almonds or peanuts. (Leave peanut butter Snickers cups without garnish; use almonds for Snickers almond candies and peanuts for regular Snickers so that eaters know which is which.)