First, make the cookies. Preheat the oven to 350F.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.

Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Beat in the cocoa powders, then add the flour, salt, and baking powder {dough will be firm}. Finally, stir in the chocolate chips.

Scoop cookie dough out into walnut-sized portions, and place on baking sheet lined with parchment. Flatten each slightly, and bake for 12-15 minutes. Let cool completely.

Next, make the caramel sauce.

In a medium pot, combine the sugar, corn syrup, and water.

Place over medium-high heat, stirring occasionally, until sugar dissolves.

Increase heat to high, stop stirring, and allow the caramel to cook and bubble until it turns to a caramel color {this will take a good 5-7 minutes}.

Once color is reached, remove pot from heat, and stir in the butter and heavy cream, and finally the salt. Allow caramel to cool completely before using. It will solidify as it cools off, too.

When ready to assemble ice cream sandwiches, grab two of the cookies, spread caramel on one, and place a scoop of Blue Bunny® Butter Pecan ice cream on the other. Sandwich cookies together and enjoy!