Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat, set aside.

Step 2

Using a stand mixer fitted with a paddle attachment (or a hand mixer) cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined. Use a rubber spatula to scrape the bottom and sides of the bowl.

Step 3

Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together. Again, scrape down the sides and bottom of the bowl with a spatula to make sure everything is evenly combined.

Step 4

Using a ¼ cup measuring cup portion the dough into round balls. Place the balls on the baking sheet, 6 dough balls per baking sheet. Using the palm of your hand gently press down on the cookie dough ball to flatten it just slightly.

Step 5

Bake for 10-12 minutes or until edges are set and the center is no longer shiny. Do not overbake.

Step 6

Remove from oven. Let cookies cool on the baking sheet for 5 minutes then spoon 1 tablespoon of sweetened condensed milk over each cookie and a teaspoon or so of caramel (I just use ice cream caramel, already made). Allow the cookies to cool completely. (I place them in the fridge to speed up the process!)

Step 7

Once cookies are cool make the frosting. Place the heavy cream in a stand mixer bowl fitted with the whisk attachment. (Or you can use a hand mixer). Whip on medium speed until thickened. Add the powdered sugar and vanilla and whip until stiff peaks form.

Step 8

Transfer the whipped cream to a piping bag (or place in a large ziplock bag with the corner snipped off) and pipe the cream over each cookie. Sprinkle a tablespoon or two of heath bits over the cream frosting. Transfer cookies to the fridge and chill for 15 minutes. Enjoy cold!