Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Mix in eggs one at a time, then add the vanilla extract until fully integrated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing gently.

Fold in the toffee and caramel bits until evenly distributed.

Drop rounded scoops onto the prepared baking sheet, spacing them 2 inches apart, and sprinkle with flaky sea salt.

Bake for 10-12 minutes until edges are golden and centers are slightly gooey.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.