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Caramel Chocolate Sandwich Cookies

Irresistible Caramel Chocolate Sandwich Cookies at Home

These Caramel Chocolate Sandwich Cookies combine rich chocolate and salted caramel in a delightful treat for all occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 5 hours
Total Time 5 hours 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 60 grams Unsalted Butter Adds moisture and richness; substitute with margarine for a dairy-free version.
  • 100 grams Light Brown Sugar Provides sweetness and a hint of molasses flavor; can replace with more granulated sugar.
  • 70 grams Granulated Sugar Sweetens the cookies; no substitutions are recommended for texture.
  • 1 large Egg Binds ingredients and adds moisture; use flaxseed meal in water for a vegan option.
  • 1 large Egg Yolk Enriches the batter, resulting in a tender cookie; omit for a lighter texture.
  • 2 teaspoons Vanilla Extract Enhances flavor; use pure vanilla for best results.
  • 60 grams Oil Adds tenderness; can substitute with melted coconut oil.
  • 170 grams All-Purpose Flour Provides structure; for gluten-free, use a 1:1 gluten-free flour blend.
  • 30 grams Cocoa Powder Provides rich chocolate flavor; substituting with raw cocoa powder may affect flavor.
  • 0.5 teaspoon Baking Powder Helps the cookies rise; ensure it’s fresh for effectiveness.
  • 0.5 teaspoon Baking Soda Aids in spreading and browning.
  • 0.5 teaspoon Salt Balances sweetness; leave out if using salted butter.
  • 100 grams Turbinado Sugar For coating, adds crunch and sweetness; can replace with regular sugar.
For the Salted Caramel Filling
  • 200 grams Granulated Sugar Provides sweetness and structure in the sauce; vital for an exceptional caramel.
  • 80 grams Unsalted Butter Adds creaminess to the caramel.
  • 80 grams Heavy Cream Creates a velvety caramel texture; coconut cream can be used as a dairy alternative.
  • 0.5 teaspoon Salt Enhances caramel flavor; adjust as desired.

Equipment

  • Mixing bowl
  • stand mixer
  • paddle attachment
  • Saucepan
  • baking sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. Mix Wet Ingredients: In a stand mixer, cream the butter, light brown sugar, and granulated sugar for 3–4 minutes. Add the egg, egg yolk, vanilla extract, and oil.
  3. Combine Mixtures: Gradually add the whisked dry ingredients to the wet mixture, mixing until just combined.
  4. Chill Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least 5 hours, or overnight.
  5. Preheat Oven: Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
  6. Form Cookies: Scoop the dough into balls of about 10 grams each, roll in turbinado sugar, and freeze for 15 minutes.
  7. Bake: Bake the chilled cookie balls for 7–8 minutes until the edges are set. Let cool on the baking sheet.
  8. Make Caramel: Melt the granulated sugar in a saucepan over medium heat until golden. Whisk in the butter and heavy cream.
  9. Assemble Cookies: Spread salted caramel on one cookie and sandwich with another cookie.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Make sure your butter and eggs are at room temperature for a fluffy dough. Chill the dough for enhanced flavor and texture.

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