Put the caramel bonbons in the fridge or freezer for 10 minutes. Try to make little squares. But don't mind if the caramel doesn't make perfect cubes. They will melt in the oven anywhere. Just take care the chunks are not too big.
Chop the nuts roughly into big or little pieces just as you like it best.
Take the cookie dough out of the fridge. It is very hard now so you can just use your hands and make balls or drops. If you prefer to use spoons use the dough at room temperature.
Bake 12 minutes at 390°F (200°C). Watch the cookies! The caramel easily burns if you overbake them. If they look too pale after 12 minutes give them 3 minutes more and take them out then.
When cool put the caramel drop cookies into an airtight container.
They are short the first day and then get a little softer.