Ingredients

The following ingredients have 6 Servings
  • 10 Tbsp unsalted butter
  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 4 large chocolate covered caramels, chopped (approximately 1 cup)
  • 1/3 cup semisweet chocolate chips
  • flaky salt
  • 3 cups caramel butter pecan ice cream (or vanilla bean ice cream)

Instruction

  • Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
  • Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chopped chocolate covered caramels. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  • Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets.
  • Top cookies with chocolate chips, pressing gently to adhere. Bake, rotating pans halfway through, for 9 to 11 minutes, until edges are set. Cool for 5-10 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky salt and let cool completely.
  • Freeze cookies for 30 minutes. To assemble sandwiches, use a cookie scoop to place a scoop of ice cream between two chilled cookies and press lightly. Place assembled ice cream sandwiches on a baking sheet and cover with plastic; return to the freezer for another 30 minutes before serving.