Salted Caramel Snickerdoodle Ice Cream Sandwiches

2 3/4 cup all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, divided

1 tablespoon brown sugar

2 eggs + 1 yolk, room temperature

1 teaspoon vanilla extract

1 tablespoon Cinnamon

20 caramels, wrapped removed (I prefer Werther's Original Soft Caramels)

1 tablespoon Pacific Coast Flake Salt

1 quart ice cream (vanilla or salted caramel are my favorite)

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1. Line 2 cookie sheet with silicone mats or parchment paper.

2. In a medium bowl, whisk the flour, corn starch, baking soda and salt. Set aside.

3. In the bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the butter and 1 1/2 cups granulated, and brown sugar for 3 minutes or until light and fluffy. Scrape down the sides of the bowl.

4. Add the eggs and yolk one a time, beating well after each. Stir in vanilla. Scrape down the sides of the bowl and add the flour mixture, mix until just combined. Cover with plastic wrap and refrigerate for 3 hours, overnight or up to 3 days.

5. In a small bowl combine the remaining 1/4 cup granulated sugar and cinnamon.

6. Scoop out 2 tablespoons of cookie dough, flatten and form a bowl in the palm of your hand, place a caramel inside the bowl and cover the caramel completely with dough.

7. Roll the cookie balls into the cinnamon sugar mixture, place on the prepared pan 2 inches apart and flatten slightly with the palm of your hand. Freeze for 30 minutes, this will prevent cookies from spreading too much.

8. Preheat the oven to 375ºF.

9. Sprinkle each cookie with Pacific Coast Flake Salt.

10. Bake for 12-14 minutes or until just set. You want slightly under-baked cookies. Remove from the oven, let the cookies sit on the pan for 30 seconds, then transfer to a wire cooling rack. Cool completely.

11. Sandwich a scoop of ice cream between 2 cookies. Freeze until ready to serve.

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