Salted Caramel Chocolate Sandwich Cookies You Can't Resist

These Caramel Chocolate Sandwich Cookies combine rich chocolate and luscious salted caramel for a delightful treat.

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Prep Time 1

Cook Time 8

Chill Time 5

Total Time 6 8

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookies

1/2 cup Unsalted Butter Provides richness and moisture; swap with margarine for a dairy-free version.
3/4 cup Light Brown Sugar Adds sweetness and a hint of caramel flavor; substitute with coconut sugar for a deeper taste.
1/4 cup Granulated Sugar Sweetens the batter; you can use a sugar alternative if desired.
1 large Egg Binds the ingredients together; ensure it’s at room temperature for even mixing.
1 large Egg Yolk Enriches the dough; can be omitted for a lighter cookie.
1 teaspoon Vanilla Extract Enhances flavor; consider almond extract for a nutty variant.
2 tablespoons Oil Adds extra moisture; melted coconut oil offers a tropical twist.
1 1/2 cups All-Purpose Flour Provides structure; for gluten-free options, use a 1:1 gluten-free flour blend.
3/4 cup Cocoa Powder Delivers chocolate flavor; Dutch-processed gives a creamier taste.
1 teaspoon Baking Powder Helps cookies rise; be sure they’re fresh for best results.
1/2 teaspoon Baking Soda Helps cookies rise; be sure they’re fresh for best results.
1/2 teaspoon Salt Balances the sweetness; essential for enhancing flavors.
1/4 cup Turbinado Sugar Creates a delightful crunch on the outside; granulated sugar works as a substitute.

For the Salted Caramel Filling

1 cup Granulated Sugar Sweetens the caramel filling.
6 tablespoons Unsalted Butter Adds richness that enhances the flavor; this is crucial for the caramel's taste.
1/2 cup Heavy Cream Provides a smooth, velvety texture; opt for coconut cream for a dairy-free alternative.
1/2 teaspoon Salt Balances out sweetness, use sea salt for an extra flavor boost.

Equipment

Stand mixer
large bowl
Medium saucepan
Baking sheet
Parchment paper

Method

Step-by-Step Instructions

Prep Dry Ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
Mix Wet Ingredients: In a stand mixer, beat butter, light brown sugar, and granulated sugar until creamy. Incorporate egg and yolk, then add vanilla extract and oil.
Combine Ingredients: Gradually add dry mixture to wet ingredients, mixing until just incorporated. Refrigerate dough wrapped in plastic for 5 hours or overnight.
Bake Cookies: Preheat oven to 350°F (180°C). Roll chilled dough in turbinado sugar, place on baking sheet, freeze for 15 minutes, then bake for 7 to 8 minutes.
Make Caramel Filling: Melt granulated sugar over medium heat, add butter until smooth, whisk in heavy cream, and simmer for 1 to 2 minutes.
Assemble: Spread a layer of salted caramel filling on one cookie and top with another cookie.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best results. Refrigerating the dough helps with texture. Watch baking time closely to avoid overbaking.

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