Chocolate Sandwich Cookies

Melt half the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the sugar; whisk to combine. Add the egg; whisk to combine. Add the flour and cocoa powder. Stir to thoroughly combine (the dough will be thick).

Transfer the dough to a large piece of plastic wrap and arrange in a log shape. Lightly roll the plastic over the dough, then roll the dough into an 8-inch log. Seal the plastic and refrigerate about 1 hour, or until slightly firm.

Place an oven rack in the center of the oven; preheat to 375°F. Line a sheet pan with parchment paper. Transfer the chilled dough to a cutting board and carefully unwrap. Evenly slice the dough into twenty rounds, about 1/2-inch-thick each. Transfer to the sheet pan, spacing them out evenly. Bake 9 to 11 minutes, or until the cookies are set and cooked through. Remove from the oven and let cool completely.

Once the cookies are cool, in a small pot (or the pot used to melt the butter), combine the cream and caramel shards. Cook on medium, stirring constantly, 4 to 6 minutes, or until the caramel has dissolved and the mixture is thickened. Turn off the heat. Stir in half the remaining butter (you will have extra) until melted and combined. Transfer to a bowl and let cool slightly. While the caramel cools, match pairs of similarly sized cookies by stacking them back to back. Once cool but still pliable, divide the caramel sauce among the flat sides of half the cooled cookies; spread into an even layer. Top with the remaining cooled cookies; spread into an even layer. Top with the remaining cooled cookies, flat side down. Enjoy!