½ cup toffee bits (1 cup toffee bits if not using caramels)
1 cup grated chocolate (dark, semi-sweet, or milk)
20 caramels, unwrapped (I used Kraft)
1 cup chocolate chips
18-20 caramels, unwrapped
In a medium bowl, whisk together flour, baking soda, salt, and (optional) caramel Frosting Creations.
In the bowl of an electric mixer (or in a large bowl if mixing by hand), combine dulce de leche, egg, vanilla, and golden/corn syrup.
Mix in sugars.
Slowly add flour mixture until just combined.
Fold in toffee bits, then grated chocolate.
Chill dough for about 1hour, until no longer sticky.
When ready to bake:
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Using a 2 tablespoon scoop, scoop a dough ball and roll between hands to form a smooth ball. If filling the cookies with a caramel center, tear the dough ball in half, place a caramel in the center, put the dough ball halves back together, and roll between hands to completely encase the caramel and re-create a smooth ball.
Place the dough balls 2 inches apart on the prepared cookie sheet.
Bake for 10-12 minutes. Cool for 3 minutes on cookie sheet before transferring to wire rack to cool completely.
For decorative drizzle:
Place chocolate chips in a zip lock bag and microwave for about 1 minute to melt. Cut a tiny corner off the bottom of the bag for piping the melted chocolate onto the cookies.
Place caramels in a microwave safe bowl and melt them in the microwave for about 1 minute. Stir to determine if mated to drizzling consistency. If not, return to the microwave and heat for ten second intervals until ready. Use a spoon to drizzle.
Zigzag the melted caramel over the cookies, then repeat with the melted chocolate. Allow the drizzle to harden at room temperature for several hours before storing the cookies.
Cookies will remain fresh at least 1 week when stored at room temperature in an air tight container or zip lock bag. Cookies can be reheated for about 10 seconds in the microwave to soften the caramel center.