Salted Caramel Chocolate Sandwich Cookie Recipe

Have you noticed the increase in ‘homemade oreos’ that are in bakeries these days?  I decided that instead of trying to replicate the already perfect oreo cookie, I would try to make a sandwich cookie with a different filling.  What could be better than salted caramel?  You can make these for any time of the year- I just happened to need one last excuse to use my Fall Acorn and Leaf cutters before I move on to holiday baking…

These chocolate cookies aren’t too sweet… more of a sophisticated cookie- so, the buttery sweet and salty caramel is just the perfect compliment.  They are great after dinner cookies with a Pumpkin Spice Coffee or even for breakfast, if you dare… For the recipe for the Pumpkin Spice Latte/Coffee, click here!

Chocolate Sandwich Cookies with Salted Caramel Filling

3/4 cup all-purpose flour

1/3 cup cocoa powder

1/8 teaspoon salt

6 tablespoons butter, softened

1 cup powdered sugar

1 large egg

1/2 teaspoon vanilla

In a large bowl, combine flour, cocoa and salt.  In a mixer with the paddle attachment, whip together butter and powdered sugar.  Add flour mixture.  Incorporate egg and vanilla.  Form into two disks, wrap in plastic wrap and chill for 1 hour. Remove plastic and roll one of the disks out onto a floured board to a 1/4 inch thickness.  Cut shapes.  Place cookies on a silpat or parchment lined baking sheet.  Brush off excess flour.  Bake at 325 for 8-10 minutes until firm. Sandwich the cookies with cooled Salted Caramel Filling…

Salted Caramel Filling

1 1/2 cups sugar

1/3 cup water

1 cup heavy cream

1 tablespoon of coarse sea salt

In a heavy bottomed saucepan, stir together sugar and water.  Heat over medium low until sugar dissolves.  Swirl the pan to stir mixture.  Turn the heat up to medium and bring to a boil let the mixture cook until it is a light chestnut brown color, about 5-7 minutes.   Be careful not to let it burn – it can happen very quickly, especially if the heat is too high.  The mixture should be thick and bubbly.  Remove from heat. With whisk, stir in heavy cream – be careful, the mixture will bubble up!  Continue stirring to combine.  Simmer over low heat until the cooked sugar melts into the cream and they are incorporated, about 2 minutes.  Stir in salt.  Let the mixture cool until it is the right consistency for the cookie filling.

Chill the dough in plastic wrap.

Roll it out onto a floured surface.

Cut shapes – these cookies work best as small cookies.

Bake just until firm.

I like to put the caramel filling into a piping or pastry bag to make it a neater process.   Isn’t the caramel a beautiful color?

Make sure you get the caramel to a good thick, but still spreadable consistency.   Make sure it is not too runny – or it will just run off of the cookie!

Yum!

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