Best Chocolate Caramel Sandwich Cookies Recipes

CHOCOLATE-CARAMEL SANDWICH COOKIES

Steps:

• Preheat oven to 375 degrees, with racks in upper and lower thirds. In a large bowl, beat together butter and sugar with a wooden spoon or electric mixer until pale and fluffy; stir in egg yolk.
• In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; stir flour mixture into butter mixture until a dough forms. Drop dough by level teaspoons, 1 inch apart, onto 2 parchment-lined baking sheets.
• Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire racks and let cool completely. (To store, keep in an airtight container, up to 3 days.)
• Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners' sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.

CARAMEL-CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature., Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.

CHOCOLATE-CARAMEL SANDWICH COOKIES

Steps:

• CARAMEL Brush 8x8x2 inch metal baking pan with vegetable oil. Line bottom with parchment paper; brush with oil. Place first 4 ingredients in large saucepan. Scrape in seeds from vanilla bean, if using. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat. Boil without stirring until thermometer registers 250˚F, about 8 minutes. Remove from heat; add butter. Stir until melted and smooth (mixture will bubble vigorously). Stir in vanilla extract, if using Pour into prepared pan. Cool completely. DOUGH Whist first 3 ingredients in medium bowl. Beat sugar and butter in large bowl until light and fluffy. Add egg; beat to blend. Add dry ingredients; beat just to blend. Form into ball; flatten into disk. Wrap in plastic; chill 30 minutes. Preheat oven to 350˚F. Line 3 baking sheets with parchment paper. Roll out dough to 1/3-inch thickness. Using 1-1/2-inch round cutter, cut our cookies and place on prepared sheets, spacing 1 inch apart. Gather dough scraps; roll out and cut more cookies, repeating until all dough is used. Bake cookies until just firm in center, about 12 minutes. Transfer cookies on parchment paper to rack; cool completely. Using 1-inch round cutter, cut out 1 caramel disk; twist cutter lift caramel from parchment. Push caramel onto flat side of 1 cookie. Top with second cookie, flat side down. Press to adhere. Repeat with remaining cookies and caramel. Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before serving.