Ingredients

1 cup unsalted butter, softened
¾ cup brown sugar
1 egg
½ tsp vanilla extract
2¼ cups flour
1 cup toffee bits (also known as Heath or Skor bits)
2 tbsp instant espresso powder
½ tsp baking powder
½ tsp salt
Caramel Filling:
18 soft caramels, unwrapped
2 tbsp heavy cream

Directions

Preheat the oven to 350F, and line two large cookie sheets with parchment paper.

Using a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until well combined. Beat in the egg and vanilla extract.

In a second mixing bowl, combine the flour, espresso powder, baking powder, salt and toffee bits. Add to the wet ingredients, and beat on low speed until combined.

Roll the dough into 1-inch round balls, and arrange on prepared baking sheets. Using your thumb, press a deep indent into the middle of each ball.

Bake in preheated oven for 10-12 minutes, or until golden-brown. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to finish cooling completely.

Fill the Cookies:
While the cookies are cooling, place the caramels and cream in a small microwave-safe bowl and microwave on High for 30 seconds, or until melted and smooth. (If necessary, continue to microwave in 10-second increments until the caramels are melted, stirring between bursts.)
Spoon a small amount of caramel into the center of each cookie. Let cool for 15-20 minutes before serving to allow the caramel to set.