Best 9 Caramel Cookie Sandwiches 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.

CARAMEL SANDWICH COOKIES

Steps:

• In a food processor combine sugar and salt. Cover and process until fine and powdery. Add pecans; cover and process until finely ground. Add butter and vanilla; cover and process with on/off pulses until the butter is smooth. Add flour; cover and process just until a soft dough begins to form around the blade. Remove dough from processor and knead briefly to evenly mix.
• Shape dough into a 12x2-1/2 inch rectangle. Wrap and chill rectangle about 2 hours or until dough is firm enough to slice.
• Preheat oven to 350°F. Cut rectangle into about 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden, rotating pans from front to back about halfway through baking time. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.
• Spread Shortcut Caramel Filling onto the bottom sides of half of the cookies. Top with the remaining cookies, bottom sides down, to make sandwiches.
• In a medium microwave-safe bowl microwave white baking chocolate, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until chocolate melts, stirring every 30 seconds. Dip one end of each sandwich cookie into melted chocolate. Place cookies on waxed paper. Let stand until chocolate is set. Shortcut Caramel Filling
• In a small saucepan combine caramels and whipping cream; cook and stir over low heat until just melted. Makes about 3/4 cup.

CARAMEL COOKIE SANDWICHES

Steps:

• For the shortbread cookies: In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and fine salt to combine; set aside.
• Put the butter and granulated sugar in a stand mixer with a paddle attachment. Mix on medium speed, scraping down the sides with a rubber spatula as needed, until the ingredients are fully combined and the mixture is light and fluffy, about 3 minutes. Add the brandy, vanilla and egg yolks and mix until just combined, about 30 seconds.
• On low speed, gradually add the flour mixture, mixing until the flour is fully incorporated. Mix for about 1 minute.
• Divide the dough into 2 equal pieces and place them onto 2 separate pieces of plastic wrap. Shape each piece into a smooth disk and wrap tightly. Refrigerate the dough for at least 1 hour.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Unwrap one piece of dough and place it on a lightly floured surface. Roll the dough to about 1/4 inch thick. With a 2-inch round cutter (plain or fluted), cut out about 20 circles and transfer them to the prepared baking sheets. Bake on the middle rack, in 2 batches if necessary, until golden brownish on top, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Repeat the rolling, cutting and baking process with the second dough piece, for an additional 20 cookies. Reroll the scraps once, cutting out 12 more circles, and bake.
• For the Mexican cajeta: Stir together the milk and sugar in a large, heavy-bottomed pot. Add the vanilla extract, salt and vanilla bean pods and seeds if using. Bring to a boil on medium-high heat while constantly stirring, 6 to 8 minutes.
• When the milk comes to a boil, remove from the heat and add the baking soda. The milk will become frothy and rise. Keep stirring the mixture. Put the pot back on the stove over medium heat. Cook at a low simmer, stirring frequently to make sure that the sauce does not stick to bottom of the pan. Adjust the heat as needed to maintain a low simmer. After 15 minutes, the mixture will be light golden brown. Remove the vanilla pods if using and continue cooking until the mixture is a rich brown and reduced to about 1 1/2 cups (it will resemble a thick caramel sauce at this point), about 30 additional minutes. Remove the sauce from the heat and allow it to cool completely, about 20 minutes.
• After the cookies and cajeta have cooled, flip half of the cookies upside down and gently spread about 2 teaspoons of the cajeta on each one (if the cajeta is too thick to spread easily after cooling, microwave it briefly to warm it up and loosen it enough to spread). Place another cookie bottom-side down on top of the cajeta on each and press to create a sandwich. Dust the cookies with powdered sugar before serving. Enjoy!

CARAMEL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 325 degrees F. Line baking sheets with parchment.
• In a large bowl, whisk together the flour, baking soda and salt. Cream the butter in the bowl of a stand mixer until it gets lighter in color. (You could also beat the butter by hand.) Slowly add in the sugars and keep beating until the mixture is light and fluffy. Add your egg and mix until fully incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then mix in the chocolate chips and caramel candies.
• Drop the dough onto your baking sheets using a 1 1/2-inch (1/2-ounce) ice cream scoop. Space the cookies about 2 inches apart. Press down on the dough balls to flatten them to about 3 inches around. Pop in the oven and bake until golden brown, 15 to 17 minutes. Cool on the baking sheets for a couple of minutes, and then let cool completely on wire racks.
• Now to make the ice cream sandwiches. Line baking sheets with foil. Use a 2 1/2-inch ice cream scoop to drop the ice cream onto the flat half of half your cookies. Cover the ice cream with the remaining cookies. Get the ice cream oozed out to the edges of the cookies by pressing them together gently. Roll the sides of the ice cream sandwiches in the crushed pretzels, making sure the pretzels stick. Place on the prepared baking sheets lined and freeze until ready to serve, at least a half hour.

CARAMEL CREME SANDWICH COOKIES

Steps:

• Preheat oven to 325°.
• Cream 1 cup butter, then slowly add brown sugar and cream well.
• Blend in egg yolk, then stir in flour.
• Continue stirring until a ball of dough forms.
• Chill dough for easier handling.
• Shape dough into balls the size of large marbles.
• Flatten each ball of dough to about 1/8" thickness using palm of hand.
• Mark each cookie by pressing with a fork.
• Bake for 8-10 minutes or until lightly browned.
• While cookies are baking, slightly brown 3 tablespoons of butter in a saucepan.
• Remove saucepan from heat and blend in powdered sugar.
• Gradually add vanilla and evaporated milk, stirring until a spreading consistency is achieved.
• Spread filling on one cookie, then top with a second cookie.
• Pour a tall glass of cold milk and enjoy the cookies.

FAMOUS CARAMEL COOKIE BARS

Steps:

• Place shortbread cookies on a baking sheet or tray. In a small saucepan over medium-low heat, melt caramels in water, stirring frequently. Spoon a thin line of caramel over each cookie. Place cookies in refrigerator until caramel is set.
• Line baking sheets or trays with waxed paper. In a double boiler over simmering water, melt chocolate. Dip cookies in chocolate one at a time, tapping against the side of the bowl to remove excess. Place on prepared sheets and let rest at room temperature several hours, until set.

CARAMEL CREAM SANDWICH COOKIES

Steps:

• COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
• Add the egg yolk; blend well.
• Add the flour; mix well.
• If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
• Preheat oven to 325°F.
• Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
• With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
• Bake for 10-14 minutes or until light golden brown.
• Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
• Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
• Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
• Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
• Store in the refrigerator.

SALTED CARAMEL CHOCOLATE SANDWICH COOKIE

Steps:

• Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
• Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
• Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
• Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
• Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
• To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.