Chocolate Caramel Sandwich Cookies

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…

Enjoy!

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

These Chocolate Caramel Sandwich Cookies are rich chocolate cookies sandwiched around a salted caramel cream filling.

Cookie recipe adapted from BHG

5 from 2 votes

Print Pin Rate

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 24 sandwich cookies

Author: Samantha Merritt

Ingredients

Caramel Frosting

• 1 cup light brown sugar tightly packed (200g)
• 8 Tablespoons butter (113g)
• 1/2 cup heavy cream (118ml)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon flaky sea salt
• 1 1/4 cup powdered sugar (150g)

Chocolate Cookies

• 2 cups dark chocolate chips 340g
• ½ cup 1 stick butter cut into 8 pieces (113g)
• 3/4 cup all-purpose flour (94g)
• ½ teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup + 2 Tbsp granulated sugar (225g)
• 3 large eggs + 1 egg white
• ½ teaspoon vanilla extract
• 1/2 cup dark chocolate melting wafers optional (85g)

Instructions

Caramel Frosting

• 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.

Chocolate Cookies

• 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 1/2 rounded tablespoon 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.

Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

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