Salted Caramel Chocolate Sandwich Cookie Recipe

Have you noticed the increase in 'homemade oreos' that are in bakeries these days?  I decided that instead of trying to replicate the already perfect oreo cookie, I would try to make a sandwich cookie with a different filling.  What could be better than salted caramel?  You can make these for any time of the year- I just happened to need one last excuse to use my Fall Acorn and Leaf cutters before I move on to Holiday baking...

These chocolate cookies aren't too sweet... more of a sophisticated cookie- so, the buttery sweet and salty caramel is just the perfect compliment.  They are great after dinner cookies with a Pumpkin Spice coffee or even for breakfast, if you dare...

For the recipe for the Pumpkin Spice Latte/Coffee, click here!

Chocolate Sandwich Cookies
with Salted Caramel Filling

3/4 cup all-purpose flour
1/3 cup cocoa powder
1/8 teaspoon salt
6 tablespoons butter, softened
1 cup powdered sugar
1 large egg
1/2 teaspoon vanilla

In a large bowl, combine flour, cocoa and salt.  In a mixer with the paddle attachment, whip together butter and powdered sugar.  Add flour mixture.  Incorporate egg and vanilla.  Form into two disks, wrap in plastic wrap and chill for 1 hour.

Remove plastic and roll one of the disks out onto a floured board to a 1/4 inch thickness.  Cut shapes.  Place cookies on a silpat or parchment lined baking sheet.  Brush off excess flour.  Bake at 325 for 8-10 minutes until firm.

Sandwich the cookies with cooled Salted Caramel Filling...

Salted Caramel Filling


1 1/2 cups sugar
1/3 cup water
1 cup heavy cream
1 tablespoon of course Sea Salt

In a heavy bottomed saucepan, stir together sugar and water.  Heat over medium low until sugar dissolves.  Swirl the pan to stir mixture.  Turn the heat up to medium and bring to a boil let the mixture cook until it is a light chestnut brown color, about 5-7 minutes.   Be careful not to let it burn - it can happen very quickly, especially if the heat is too high.  The mixture should be thick and bubbly.  Remove from heat.

With whisk, stir in heavy cream - be careful, the mixture will bubble up!  Continue stirring to combine.  Simmer over low heat until the cooked sugar melts into the cream and they are incorporated, about 2 minutes.  Stir in salt.  Let the mixture cool until it is the right consistency for the cookie filling.

Chill the dough in plastic wrap.

Roll it out onto a floured surface.

Cut shapes - these cookies work best as small cookies. 

I like to use silpat baking liners on my baking sheets - they never burn on the bottom and are very easy to clean up.

Bake just until firm.

I like to put the caramel filling into a piping bag to make it a neater process.   Isn't the caramel a beautiful color?

Make sure you get the caramel to a good thick, but still spreadable consistency.   Make sure it is not too runny - or it will just run off of the cookie!

Yum!