1. In a large bowl, beat the butter with brown sugar and granulated sugar until light and fluffy.

2. Add the eggs, vanilla extract, and molasses, and mix until smooth.

3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.

4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

5. Scoop dough into balls using a cookie scoop and place on a lined baking sheet.

6. Press a small well in each cookie and insert a soft caramel or toffee candy, gently covering it with dough.

7. Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers are slightly underbaked.

8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

9. For the frosting, beat the cream cheese until smooth, then add powdered sugar and beat until fluffy.

10. Pipe frosting on cooled cookies and drizzle with warm toffee or caramel sauce before serving.