Preheat the oven to 350 degrees F (180 degrees C). Line three baking sheets with parchment paper and set aside.
Unsalted Butter (1 cup)
Large Eggs (2)
out to come to room temperature (this helps them incorporate into the cookie dough better).
Prepare the cookies. In a medium bowl, whisk together the
All-Purpose Flour (4 cups)
Corn Starch (1/2 cup)
Milk Powder (1 Tbsp)
Baking Powder (1/2 Tbsp)
Salt (1 tsp)
, and set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the butter,
Granulated Sugar (1/2 cup)
Vegetable Oil (1/2 cup)
Brown Sugar (1 cup)
, on medium speed until completely creamy and fluffy for about 3 minutes.
Scrape down the sides and add in the eggs one at a time, beating well between each is fully mixed in. Add
Pure Vanilla Extract (1 Tbsp)
and beat until mixed.
Scrape down the sides and add in the flour mixture, 1/2 at a time, mixing just until blended. Add the remaining flour mixture and again mix just until blended. Fold in the
Milk Chocolate Toffee Bits (1 cup)
Using a large cookie scoop (3 Tbsp size), scoop out cookie dough and roll it into a ball with your hands. Repeat with remaining dough.
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup into the center of each, and press down gently to create a small indentation.
Bake for 10-12 minutes or until the centers of the cookies have puffed up and are no longer glossy. Remove from the oven and allow cookies to cool on the baking sheets.
Prepare Caramel Filling. In a microwave-safe bowl, pour
Heavy Cream (1/2 cup)
Caramel Candies (1 3/4 cups)
, stirring occasionally to evenly coat caramels. Microwave on 50% power for 1 minute, remove and stir with a silicone spatula.
Continue cooking at 50% power in 30-second increments, stirring between each, until the caramels are melted and the mixture is completely smooth.
Spoon melted caramel over the cooled cookies, spreading the caramel over the surface of each cookie.
Prepare chocolate icing. In a microwave-safe bowl, add
Semi-Sweet Chocolate Chips (1 1/2 cups)
Coconut Oil (1 Tbsp)
. Microwave on 50% power for 1 minute, remove and stir with a silicone spatula.
Continue cooking at 50% power in 30-second increments, stirring between each, until the chocolate is melted and the mixture is completely smooth.
Spoon 2 Tbsp of melted chocolate onto the top of each cookie and spread on top of the caramel. Immediately place one
Fun Sized Chocolate Candy Bars (18)
in the center of each cookie.
Once the cookies have completely cooled, chill in the fridge until ready to serve. Enjoy!