I needed a rebound after the Spritz Sugar Cookies disaster. I’ve made the Glitter Ball cookies twice and they turned out great, so I went for another sandwich cookie.

Everyone loves caramel, right? Well, not me, but I made them anyway.

This recipe was one part cookie, one part filling. Both challenging.

Step 1: Gather some of the ingredients: flour, cocoa powder, butter, sugar, powdered sugar, baking soda, baking powder, salt, egg yolk

The powdered sugar goes in the filling, but I didn’t realize that at first. Just pretend it’s not here yet.

Separating the yolk from the egg white looked really easy in the video. I ended up dropping the yolk in the bowl with the whites. When I picked it up, it broke. Not as easy as it looks.

Step 2: Whisk together flour, cocoa powder, salt, baking powder, and baking soda.

Easy. Next.

Step 3: Beat together butter and sugar until light and fluffy. Add egg yolk. 

Step 4: Stir in flour mixture until dough forms.

What is this? It did not look like dough. It was totally powdery. Crap.

Step 5: Drop dough by level teaspoons onto cookie sheets.

This was really difficult. I really had to pack the dough powder into the teaspoon in order for it to come out solid. Half of them crumbled and I had to redo them.

Step 6: Bake for about 8 minutes. Transfer to cooling rack. 

CHECK OUT MY SWEET TIERED COOLING RACK! It has 3 total and I got it on clearance for $4!  Cookies look pretty good, too.

Next up: the filling. Make a caramel sauce.

I’ve heard horror stories about burning sugar. I’ve never done it before.

Step 7: Gather caramel sauce ingredients: sugar, butter (cold, cubed), salt, vanilla, heavy cream.

Step 8: Heat sugar over medium-high until melted and brown at edges, about 3 minutes. 

I pre-heated the pan because I didn’t know whether to do it or not.

15 seconds later: BURNT SUGAR! Ugh.

That was quick! Pre-heating the pan was probably a bad idea.

Step 8 again in my other saucepan.

This was going much better! Right after this picture, it was perfect! I turned around to get the butter and when I turned back…BURNT!

You can’t see it, but my kitchen was filled with smoke. Oh, and that “Chef Papi” apron was a gift from Jordan. Mmm papa love you.

Before I could repeat step 8 for a third time, I had to clean out the pans. Kristina suggested pouring it in the garbage. That turned into a melted bag and hardened sugar on the floor. After we scraped that up, I ran hot water for a few minutes until all the sugar came out.

If I hadn’t already made the cookies, I would have probably given up right then.

Step 8 a third time. I didn’t take my eyes off it.

“QUICK, KRISTINA! TAKE A PICTURE!”

Step 9: Whisk in butter, coarse salt, and vanilla. 

Step 10: Whisk in heavy cream.

Look! It’s perfect caramel!

Step 11: Beat together butter and caramel sauce with a wooden spoon. 

More butter? Was this recipe written by Martha Stewart or Paula Deen?

My hand cramped. It hurt.

Step 12: Beat in powdered sugar. 

More pain. This better be worth it.

Step 13: Spread frosting on flat side of cookie and top with another. 

Done! Hurray!

Step 14: Hold ’em over your eyes.

Link to original recipe

Yields: 40
I got: 39

Start time: 9:40
End time: 11:25 (1 hour, 45 minutes)
Martha’s estimated time: 45 minutes

What did I learn?

• Don’t take your eyes off of the sugar you’re cooking.
• BE PATIENT. That one’s hard.

What do I need to learn?

• Why was the dough so powdery? Was that right?
• I was supposed to get 3/4 cup caramel sauce, but only got 1/4 cup. Why?

Pretty pretty. And everyone likes them. I’m back, people.