Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened)
  • 1 cup light brown sugar (packed)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon light corn syrup ((I used Karo))
  • 3 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 cup dutch processed cocoa powder
  • 2 teaspoons cornstarch
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup sweetened condensed milk
  • 1/4 cup caramel
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heath toffee bits

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside. 
  • Using a stand mixer fitted with a paddle attachment (or a hand mixer) cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined. Use a rubber spatula to scrape the bottom and sides of the bowl.
  • Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. Again, scrape down the sides and bottom of the bowl with a spatula to make sure everything is evenly combined.
  • Using a ¼ cup measuring cup portion the dough into round balls. Place the balls on the baking sheet, 6 dough balls per baking sheet. Using the palm of your hand gently press down on the cookie dough ball to flatten it just slightly.
  • Bake for 10-12 minutes or until edges are set and the center is no longer shiny. Do not overbake. 
  • Remove from oven. Let cookies cool on the baking sheet for 5 minutes then spoon 1 tablespoon of sweetened condensed milk over each cookie and a teaspoon or so of caramel (I just use ice cream caramel, already made). Allow the cookies to cool completely. (I place them in the fridge to speed up the process!)
  • Once cookies are cool make the frosting. Place the heavy cream in a stand mixer bowl fitted with the whisk attachment. (Or you can use a hand mixer). Whip on medium speed until thickened. Add the powdered sugar and vanilla and whip until stiff peaks form. 
  • Transfer the whipped cream to a piping bag (or place in a large ziplock bag with the corner snipped off) and pipe the cream over each cookie. Sprinkle a tablespoon or two of heath bits over the cream frosting. Transfer cookies to the fridge and chill for 15 minutes. Enjoy cold!