Caramel Sandwich Cookies Recipe: Hello, and welcome to the pinnacle of indulgence for those who adore caramel! These caramel sandwich cookies that you make yourself are going to be a real treat for you if you have a craving for something that is sweet, chewy, and absolutely delicious.
Caramel Sandwich Cookies Recipe
These cookies, which are suitable for any event, are certain to leave a lasting impression on both family and friends. For now, let’s roll up our sleeves and get ready to embark on an adventure into the wondrous world of caramel sandwich cookies!
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the caramel filling
- 1 cup caramel candies
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
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Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- The butter that has been softened and the granulated sugar should be creamed together in a large mixing bowl until the mixture is fluffy and light.
- To the butter mixture, add the egg and vanilla extract, and continue to beat until everything is thoroughly combined.
- A separate bowl should be used to combine the all-purpose flour, baking powder, and salt by whisking them together.
- In order to achieve a smooth dough, gradually incorporate the dry ingredients into the wet ingredients while continuing to mix.
- To make the cookies, roll the dough into small balls with a diameter of about one inch and place them on the baking sheet that has been prepared, making sure to leave some space between each cookie.
- The bottom of a glass can be used to gently flatten each ball of dough into the shape of a round cookie.
- Once the oven has been preheated, place the cookies inside and bake them for ten to twelve minutes, or until the edges are golden brown.
- The cookies should be removed from the oven and allowed to cool completely on the baking sheet before being removed.
- As the cookies are cooling, you can get started on preparing the caramel coating. Salt, heavy cream, and caramel candies should be mixed together in a bowl that can be heated in the microwave.
- The caramel mixture should be microwaved in intervals of thirty seconds, with stirring performed in between each interval, until the caramel is completely melted and smooth.
- After the cookies have had time to cool, divide half of the cookies in half and spread a generous amount of caramel filling onto the bottom side of each cookie.
- Place the cookies that have been filled with caramel on top of the remaining cookies and press down gently to ensure that the filling is firmly in place.
- Before you serve the caramel sandwich cookies, give them a few minutes to set. This will allow the caramel filling to become slightly more solid.
- Indulge in the ultimate indulgence by serving and enjoying these irresistible caramel sandwich cookies with a glass of milk or a cup of coffee.
Notes
Make Ahead, Freeze Instructions: Refrigerate cookie dough for 4 days (see step 5) or freeze it for 3 months. If frozen, thaw the dough overnight in the fridge and bring to room temperature before rolling out in step 7. Cookie sandwiches freeze for 3 months; thaw overnight in the fridge and serve at room temperature. Prepare caramel ahead of time.
Cover tightly and refrigerate for up to a month. This caramel can last 2 days at room temperature. You can freeze salted caramel. Use an airtight container to freeze for 3 months. Thaw at room temperature or in the fridge, then briefly warm in the microwave until spoonable or spreadable on cookies. It should remain slightly thick.
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My sugar cookies dough is nut-free and doesn’t require a food processor. You can add 1 teaspoon of cinnamon, like today’s dough. The same amount of almonds, pistachios, walnuts, or pecans can replace hazelnuts. The food processor breaks down raw or dry-roasted nuts, so it doesn’t matter if you use whole or chopped nuts. You can use salted or unsalted for a slightly salty/sweet taste. Usually unsalted in this recipe.
Caramel sugar: This caramel recipe works best with “pure cane” granulated sugar, like the salted caramel version. Domino brand regular granulated sugar with “pure cane granulated” packaging is my recommendation.
Heavy Cream: Whipping cream is heavy cream (36% milk fat). Light whipping cream (30% milk fat) or double cream (48% milk fat) can substitute. Avoid milk. Room-temperature cream is best.