Caramel Sandwich Cookies Recipe

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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.

 

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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!

 

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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

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  • 1 cup caramel candies
  • 2 tablespoons heavy cream
  • 1/4 teaspoon salt

Also See:

Sliced Potatoes In Air Fryer Recipe- Step By Step Guide

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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.

 

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  • 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.

 

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  • 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.

 

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  • 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.

 

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  • 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.

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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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Affiliate-linked Special Tools: Food Processor | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Rolling Pin | 2- or 2.5-inch Cookie Cutter (square or round) | 1-inch Cookie Cutter (star) | Fine Mesh Sieve | Cooling Rack | Saucepan | Silicone Spatula or Wooden Spoon

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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.

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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.

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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.

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