How to Make Salted Caramel Chocolate Sandwich Cookie - A Step-by-Step Guide

If you're a fan of the sweet and salty flavor combination, then this Salted Caramel Chocolate Sandwich Cookie recipe is sure to become a new favorite in your household. These delightful treats feature a crunchy chocolate cookie exterior with a gooey salted caramel center, all sandwiched together for the perfect indulgent bite. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and produces irresistible results that are bound to impress.

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Ingredients

  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon Diamond Crystal® Fine Sea Salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ cup confectioners' sugar for rolling
  • 10 caramels (wrappers removed)
  • ⅛ teaspoon Diamond Crystal® Fine Sea Salt
  • ¼ cup heavy whipping cream
  • ⅓ cup semisweet chocolate chips
  • ¼ cup heavy whipping cream

Information

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Additional Time: 1 hr 35 mins
  • Total Time: 2 hrs
  • Servings: 24
  • Yield: 24 sandwich cookies

  • 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.
  • Nutrition

    132 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 25mg
    • Sodium: 107mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 0g
    • Total Sugars: 10g
    • Protein: 2g
    • Calcium: 19mg
    • Iron: 1mg
    • Potassium: 34mg