After making chocolate mudslide cookies and peanut butter mudslide cookies, I figured it was time for white chocolate mudslide cookies.  These came out quite flat (will add more flour next time to try to keep them puffier), so i made a caramel filling to make sandwich cookies.

I recommend making the caramel filling first to give it time to cool down. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And after scooping out the doughs, freeze them for a few hours.

• Caramel filling ingredients
• 1 cup brown sugar, firmly packed into measuring cup
• 1/2 cup butter
• 1/2 cup heavy cream
• 1 tsp vanilla

Directions – place butter, brown sugar and heavy cream in sauce pan, over medium/high heat, stir and cook mixture until it boils.  Boil 2 minutes, stirring constantly.  Remove from heat.  Time to make the dough!

• Cookie ingredients list
• 2 eggs
• 3/4 cup brown sugar, firmly packed into measuring cup
• 3/4 cup sugar
• 1/2 cup butter
• 1 cup white chocolate chips
• 1 tbs vanilla
• 2 1/2 cups cake flour
• 1 tsp baking powder

Directions – in a bowl, beat eggs, brown sugar and sugar 5 minutes.  In a microwave safe bowl, melt white chips and butter in 45 second increments until you can stir smooth.. add to egg mixture.  Stir in cake flour and baking powder.  Scoop out 1/4 cups dough and freeze a few hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper, stagger cookies on sheet. 

Bake 13 to 15 minutes.  No longer. 

Cool completely.   I cut cookies in half

and made a sandwich of each half, using caramel filling. 

Store in covered container.