Makes 8 large cookies or a dozen medium cookies 

Ingredients

• 1 stick butter (softened)
• 1 cup brown sugar
• 1 egg
• 1 1/4 cups Kamut flour or 1 1/2 cups All-Purpose
• 1/4 tsp baking powder
• 1/4 two baking soda
• 1/4 tsp sea salt (+ more for topping)
• 1 toffee bar
• Caramel sauce

Directions

• Set oven to 350 and line a cookie sheet with parchment paper
• In a large bowl, soften butter in the microwave (do not melt) and add brown sugar to the softened butter
• Add remaining ingredients minus the toffee bar and caramel sauce- stir together until a dough forms
• Smash the toffee bar while it’s still in the wrapper. Divide and add 1/2 the bar to the dough
• Using an ice cream scooper or tablespoon, spoon 2-3 TBSP of dough onto a cookie sheet (do not flatten)
• Top with remaining toffee pieces
• Bake 10 – 12 minutes
• Cookies will be soft; allow to cool on the cookie sheet for at least ten minutes
• Once cooled, top with caramel and additional sea salt

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