Melt the caramels and the heavy cream in a microwave safe bowl in 30 second increments. Making sure to stir in between.

Let the caramel cool down, then chill in the fridge while you make the cookies.

Start by preheating the oven to 350F then line a baking sheet with parchement paper and set aside.

In a mixing bowl, cream the butter, oil, brown sugar, and granulated sugar until combined. Add in the egg and the vanilla and mix to combine again.

Add in the flour, corn starch, baking powder, and salt, and mix just until the flour mixture disappears. Fold in the toffee bits then using a large cookie scooper, scoop out 10 equally sized cookie dough balls.

Roll the cookie dough balls in between the palm of your hands then place them on the baking sheet making sure to leave about 1 & ½ inches of space between the cookies. Using the back of the same ¼ measuring cup, gently flatten the cookie to about ⅓- ½ inches in thickness and bake in the preheated oven for 8-10 minutes. Then pull them out of the oven and let them cool down on the baking sheet for 10 minutes before transferring to a cooling rack.

Melt the chocolate in a microwave safe bowl in 30 second increments, making sure to stir in between.

Once everything is ready, top all the soft sugar cookies with 1 - 1 & ½ tablespoon of caramel and gently spread. Go back and spread 2 - 3 teaspoons of melted chocolate on top, chill the cookies in the fridge for a few minutes then enjoy!