These Chocolate Caramel Sandwich Cookies are rich chocolate cookies sandwiched around a salted caramel cream filling. They’re made entirely from scratch with a simple caramel frosting and dark chocolate drizzle, these are decadent, soul-soothing treats.
I texted Zach in a panic last week because our electric bill was literally double what it should have been.
Double! Since I’ve been blogging full time and am home so much more, I expected the bill to go up, but double!? Never mind that I’m mostly using our gas stove, I was horrified that I was costing us so much in electric.
I texted him immediately, before digging deeper into the charges, which was a mistake because he texted me back and said “Um, Samantha, it’s not double… you just didn’t pay it last month…”
What!? Of course I paid it, I pay all of the bills on a schedule religiously, I record everything in my checkbook app and balance it regularly, thankyouverymuch. He was just reading it wrong, I hoped (I was actually hoping for a larger electric bill at this point rather than accepting the fact that I might have missed a payment).
Nope. He was right.
Not only did I miss it (even though I had recorded the payment in my checkbook… I’m maintaining that there must have been a glitch when I submitted the payment) but if I’d just taken a second to look over the bill myself instead of texting him, I could’ve quietly, quickly paid it and spared myself weeks of teasing and faux-concerned offers to handle our bills from now on 🙄.
Shamed and with my self esteem in tatters, I needed a cookie to recoup from my utter financial failings. This is that cookie — chocolate caramel sandwich cookies that are decadent and dreamy enough to forget the worst of your electricity woes.
I’ve made similar cookies before (have you tried my Espresso & Cream Sandwich Cookies?), but none that paired these delicately rich crackly-topped cookies with caramel.
The caramel is what makes these cookies so amazing, you’ll start by cooking a small batch of caramel sauce on the stovetop.
Making the caramel is my favorite part, it’s simple to make (no candy thermometer!) and is so buttery and good that I could eat it by the spoonful. Try to resist, though, because you need every bit of it for our frosting. Once the caramel cools completely, you’ll add some powdered sugar to thicken it, which you’ll spread or pipe between your finished cookies.
(If you want extra caramel for eating by the spoonful, grab my recipe here for easy homemade salted caramel sauce.)
Dark chocolate, salted caramel, and a drizzle of melted chocolate, these cookies are rich.
Of course, that didn’t stop my brother from eating three of them, or Zach from stuffing an entire one in his mouth (not that he deserved one, after discovering my financial deficiencies, and all).
The chocolate drizzle on top is of course optional, but you know how I am about my chocolate…
Oh, and I hope you’ll join me for my Facebook Live today at 12:00 EST — I’ll be making one of my most popular recipes, my Snickerdoodle Blondies!
Chocolate Caramel Sandwich Cookies
- 1 cup light brown sugar tightly packed (200g)
- 8 Tablespoons butter (113g)
- ½ cup heavy cream (118ml)
- ½ teaspoon vanilla extract
- ¼ teaspoon flaky sea salt
- 1 ¼ cup powdered sugar (150g)
- 2 cups dark chocolate chips (340g)
- ½ cup 1 stick butter cut into 8 pieces (113g)
- ¾ cup all-purpose flour (94g)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup + 2 Tbsp granulated sugar (225g)
- 3 large eggs + 1 egg white
- ½ teaspoon vanilla extract
- ½ cup dark chocolate melting wafers optional (85g)
- Start your caramel frosting first so that the caramel has time to cool completely.Combine brown sugar, butter, and heavy cream in a small saucepan over medium heat.
- Stir until butter is melted and all ingredients are combined.
- With heat on medium-high bring liquid to a boil, stirring constantly.
- Continue to boil (while still stirring continuously) for two minutes, remove from heat, stirring occasionally so that the mixture does not burn.
- Allow caramel to cool for 5 minutes and then stir in vanilla and flaky sea salt.
- Allow to cool completely before proceeding -- I recommend starting your cookies and then coming back to the caramel to be sure that it cools entirely.
- Once mixture is cooled, gradually stir in powdered sugar until combined. If mixture is still too runny, you may add more powdered sugar (though it will stiffen as it sets). Set aside until cookies are ready to be filled.
- Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper. Set aside.
- Combine dark chocolate chips and butter pieces in a large microwave-safe bowl.
- Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat at 15 second intervals until chocolate and butter are completely melted and well-combined.
- Set aside and allow to cool (about 10-15 minutes). Meanwhile, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, egg white, and sugar and stir until combined.
- Gradually turn stand mixer up to high speed and whisk for three minutes (mixture will be pale yellow in color and should be slightly thick.
- Add chocolate to the mixture and use a spatula to stir together until evenly combined.
- Stir in flour mixture (do not overmix). Mixture will be glossy.
- Cover cookie dough batter with cling wrap and allow it to sit for 20 minutes -- the batter will thicken as it sits.
- Once 20 minutes has passed, drop cookie dough by 1 ½ rounded teaspoon onto prepared cookie sheet, spacing at least 2" apart.
- Bake on 350F (177C) for 10-12 minutes (tops should be set).
- Allow cookies to cool completely before removing from cookie sheets and filling -- Cookies are rather delicate so handle with care.
- To fill, either spread or pipe (I used a Wilton 2D tip) the frosting onto the bottom of one cookie, top with the bottom of another to make a sandwich. The frosting recipe is very rich and intentionally does not make a lot, so use it sparingly in your cookies - I like to do a ring of frosting around the edge of each cookie and then just a dab in the center and that is plenty for me!
- If desired, prepare dark chocolate melting wafers according to instructions on package and use a spoon to drizzle over your cookie sandwiches. Allow chocolate to harden before enjoying.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Bets du Plessis
Hallo Samantha, I’ve always liked your recipes and commented in a positive trend. My last comment though apparently did not appeal to you even though it was VERY positive. Everything I have tried so far was very good and enjoyed by my family. But I have to agree with Teresa concerning the Chocolate Caramel Cookies. Even tough I followed the recipe very precisely, mine also turned out HUGE and flat, more like a Brandy snap or Lace cookie and so sweet. Not my favourite, but then taste do differ. I always enjoy to watch the video clips – could you perhaps add one? That would help greatly I am sure. I never did well with yeast baking – now my star bread, cinnamon buns and plaited bread are winners tx to you recipes.
I don’t seem to be able to see another comment anywhere. I don’t see it in my spam either. I’m sorry these didn’t turn out. 🙁 I am working on getting a video made for all of my recipes though so hopefully I will get it done soon. 🙂
These were delicious, Sam. Thank you for sharing this recipe.
I am so glad you enjoyed them so much, Alan! 🙂
These look amazing! Are these soft all over or do they have a crunchy texture on the outside of the cookie?
Sugar Spun Run
Thank you so much, Liz! These have a crispy texture on the outside and soft chewy center. I hope that you love them! 🙂
Thanks, Sam! I’ll try the peanut butter one some time in the future. In the meantime, I added some cream cheese to the filling and it worked great! It really calmed down the sweetness and didn’t make it runny. Also, I put the cookies in the frig. and they seemed better after they got cold. I don’t know how you did it, but your cookies were so perfectly round — mine didn’t end up that way. It’s all good, though. Thanks again for your help. Have a nice evening! :o)
Sugar Spun Run
I am so glad that it worked out well, Teresa! Thanks for commenting. 🙂
I’m a pretty good baker. I followed the ingredient amounts and directions to the last detail. Everything went along fine (and as expected in terms of process and consistencies, etc.). My oven is in tip-top condition and the temps are accurate. The first batch of cookies (based on the 1-1/2 Tbsp. measurement of dough) were HUGE. I cooked them past the 12 min. max. (to 15 min.). I let them cool completely first, as instructed, before moving them, and as I moved them to the cooling rack, they just fell apart, rendering them unusable. I made them much smaller on the next tray (and, they still ended up too big for a sandwich cookie). I had to cook them for 19 min. to get them solid enough so they wouldn’t fall apart. I understand that ovens vary, but a margin of 7 min. past the max cooking time is a pretty wide swing. I’d never made caramel before, so that was an interesting experience, and it went well. But, the cream filling is way, way too sweet for my taste. To me, it’s so overpowering that the flavor of the cookie gets lost in the process. So, I would say 2 things: 1.) Be sure to cook them long enough to firm them up. 2.) If you like super-sweet filling, this is the cookie for you. If not, you might want to look for a different filling recipe. Overall, once the cookie reaches the correct cooked consistency, it’s a nice cookie — but I wouldn’t call the flavor great. Sorry. Wish I could give it a better review.
I am disappointed to hear it wasn’t a success for you, Teresa. Thank you for the feedback.
It’s okay. Maybe I did something (or some things) wrong. I was wondering; though, if you had a recipe for a less sweet filling. Do you think cutting it with some cream cheese might calm the sweetness a little? Or, would you have some other suggestion? I would appreciate any help you can give me. Thanks!
Hmm, cream cheese might make it a bit too runny but I do like the thought of it, I’m just hesitant to recommend it as I haven’t tried it myself. Caramel is inherently pretty sweet since it’s primarily sugar, what about another filling like this peanut butter frosting?
These cookies look fantastic!! How long can they be stored in a container, and can they be baked ahead of time and put in the freezer?
Sorry for not seeing this sooner, Joanne! I think these cookies would last about a week stored in an airtight container, as for freezing… these are very different in texture from a lot of my cookies so I’m simply and unfortunately not positive but I do think they would be alright wrapped well in clear wrap and stored. I’ll have to try it out on my own to be certain.
So it would be ok to make the butter cream a few days in advance before making the cookies?
Hi Erin! You can leave it at room temperature in an air tight container. You may just need to stir it a little bit before using. 🙂
Damn, those look amazing. They have immediately jumped to the top of my to-do list for this week. How am I ever going to work through my backlog when you keep posting so many amazing new recipes? XD
Wow these look like something I’ll have to make soon. Any recommendation on how to store these and for how long?
hey girl- these cookies look so yummy! And about your electric bill -that sounds like what I would do! Crazy times huh?