Line a baking tray with parchment paper.

Preheat the oven to 160˚Celsius Fan (Gas Mark 3, 350˚F).

In a medium saucepan, melt the butter.

Take the saucepan off the heat and stir in the brown sugar and eggs.

Add the cocoa, salt and baking powder and stir until well combined.

Add the flour and stir until no floury patches are left.

Stir in the chopped pieces of the Butlers 40% Milk Chocolate Salt Caramel bar.

Using a small ice cream scoop, make a small hollow in the centre of each scoop of dough and fill with Butlers Dark Salt Caramel pieces. Then cover over the indentation with dough and seal the edges.

Place the cookies on the baking tray, leaving some space between each.

Bake for approximately 11 minutes.

Sprinkle some sea salt (optional).