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!