- 1 3/4 cups heavy whipping cream
- 1 tablespoon light corn syrup
- 1 vanilla bean, split lengthwise, or 2 tablespoons vanilla extract
- 1/4 cup (1/2 stick) butter, diced
- 1 1/2 cups all purpose flour
- 2/3 cup natural unsweetened cocoa powder
- 1 cup plus 1 tablespoon sugar
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 1 1/2-inch round cookie cutter
- 1 1-inch round cookie cutter
Brush 8x8x2-inch metal baking pan with vegetable oil. Line bottom with parchment paper; brush with oil. Place first 4 ingredients in large saucepan. Scrape in seeds from vanilla bean, if using. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat. Boil without stirring until thermometer registers 250°F, about 8 minutes. Remove from heat; add butter. Stir until melted and smooth (mixture will bubble vigorously). Stir in vanilla extract, if using. Pour into prepared pan. Cool completely.
Whisk first 3 ingredients in medium bowl. Beat sugar and butter in large bowl until light and fluffy. Add egg; beat to blend. Add dry ingredients; beat just to blend. Form into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Roll out dough to 1/4-inch thickness. Using 1 1/2-inch round cutter, cut out cookies and place on prepared sheets, spacing 1 inch apart. Gather dough scraps; roll out and cut more cookies, repeating until all dough is used.
Bake cookies until just firm in center, about 12 minutes. Transfer cookies on parchment paper to rack; cool completely.
Using 1-inch round cutter, cut out 1 caramel disk; twist cutter and lift caramel from parchment. Push caramel onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and caramel. DO AHEAD Canbe made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before serving. Adapted from Tribeca Treats.