These cookies are rich and decadent. Serve the cookies by themselves, as a caramel sandwich, or with the caramel on the side as a dipping sauce.

  • Medium
  • 45 mins
  • 12 servings


  • 1 1/4 cups all-purpose flour
  • 3/4 cups Rodelle Gourmet Baking Cocoa
  • 1-2 tsp salt
  • 2 sticks unsalted butter, room temp.
  • 2 eggs
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 1/2 tsp Rodelle Pure Vanilla Extract
  • 12 ounces white chocolate chips

Caramel Sauce

  • 1 cup sugar
  • 2 tsp Rodelle Vanilla Extract
  • 1/4 cup water
  • 6 tbsp butter
  • 1/2 cup heavy whipping cream


  1. Preheat oven to 375 degrees Fahrenheit and line baking sheets with parchment paper.
  2. In a large bowl, combine flour, Rodelle Gourmet Baking Cocoa, and salt.
  3. Whisk these dry ingredients until blended.
  4. In a mixer or by hand cream butter until fluffy.
  5.  Add both sugars mix for 2 minutes
  6. Add Rodelle Pure Vanilla Extract, and eggs mixing 1 minute in between each egg.
  7. Add the dry ingredients in batches and mix thoroughly.
  8. Add white chocolate chips and mix in evenly.
  9. Bake for 10-12 minutes.
  10. Allow to completely cool before spreading caramel in between them.

Vanilla Caramel Sauce

  1. Have all ingredients ready In a heavy bottomed sauce pan, melt sugar with Rodelle Pure Vanilla Extract and water over a medium high heat.
  2. Whisk continuously until sugar dissolves, stop whisking when sugar comes to a boil.
  3. Sugar will caramelize and turn a golden amber color this will take a few minutes.
  4. Add butter and whisk until butter is melted.
  5. When butter is melted remove pan from heat, slowly add the cream.
  6. Whisk until completely incorporated, let cool.