-
Preheat your oven to 325 degrees.
-
Start by browning the butter. Melt only one stick of the butter (8 tablespoons) in a small saucepan over medium heat. Whisk constantly as the butter starts to foam and eventually little brown bits form. Immediately remove from heat and pour into a large glass heat proof bowl. Now add the other 1/2 stick of butter into the glass bowl and let the browned butter melt this butter. Let all the butter cool to room temp.
-
Once the butter is cool, add in the sugars to the butter and whisk until smooth.
-
Whisk in the eggs and vanilla.
-
Slowly mix in the flour, baking soda, and salt.
-
Continue mixing until the cookie dough will be thick.
-
Fold in the toffee bits and the mini chocolate chips.
-
Roll about a 2 tablespoon size ball of cookie dough.
-
Create a little indentation in the center of each cookie dough ball to place the cut square of caramel. Wrap the cookie dough around the caramel.
-
Place the cookie dough balls on a parchment lined cookie sheet.
-
You’ll need to space the cookie dough balls a few inches apart because they will spread. About nine cookies per sheet. Only bake one sheet of cookies at a time for even baking.
-
Sprinkle each cookie with sea salt before and right after baking if you desire.
-
Bake 11-14 minutes until the edges are slightly golden.
-
Let the cookies cool on the baking sheet for 5 minutes. Enjoy!