Drop Brownie Caramel Sandwich Cookie
2 c. semisweet chocolate chips
1 (14-oz.) can sweetened condensed milk
½ c. butter
1 c. flour
11 oz. wrapped caramel candies
1-2 T. water or evaporated milk
Preheat oven to 350º. Spray cookie sheets or line with Silpat.
Combine first 3 ingredients in microwave-safe bowl. Microwave for 2 minutes, stopping half-way through to stir. Then stir until chocolate is melted and mixture is smooth. Stir in flour. Let batter sit in bowl for 10 minutes.
Drop by rounded teaspoonfuls 2-inches apart onto baking sheets. Bake for 7 minutes. Cookies will be soft. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.
Unwrap caramels into a microwave-safe bowl and add 1 tablespoon water or evaporated milk. Microwave, stopping and stirring after every 20 seconds, until melted completely. If needed, add more water or evaporated milk. It needs to be spreadable, but not too liquidy.
Spread caramel on bottom of one of the cookies and top with another cookie. Continue with rest of cookies, using desired amount of caramel on each.