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Chocolate-Caramel Sandwich Cookies

These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.

  • Prep:
  • Total Time:
  • Yield: Makes 40
Chocolate-Caramel Sandwich Cookies

Source: Everyday Food, October 2009


For the Cookies

  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 1/3 cups granulated sugar
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt

For Frosting

  • 1/4 cup Caramel Sauce, cooled
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups confectioners' sugar


  1. 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.

  2. 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 two parchment-lined baking sheets.

  3. 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.)

  4. 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.

Cook's Note

The caramel frosting can also be used for a chocolate layer cake.

Reviews (11)

  • NicolePH 20 Dec, 2011

    I agree with the other reviewers that there is an error in the recipe. It clearly needs more wet ingredients. I added an extra egg yolk and 1/4 c heavy cream and it worked. The caramel recipe is great.

  • honeymommy 22 Nov, 2011

    after following this recipe I was also surprised to see how dry and crumbly the dough was- so i added 1/4 c water and a whole egg at the end and let my mixer run for 30 seconds more. With the additional egg, they did need 4 more minutes in the oven making it a total of 12 minutes @ 375 F. They came out perfect! very successful.

  • HomeEcki 20 Nov, 2011

    Cookies were hard and dry and difficult to eat. But the frosting and sauce was exceptional. I would make this with a softer cookie recipe next time.

  • sarahjorgensen 11 Mar, 2011

    made with 2 full eggs, they turned out flat and crisp, worked well with a filling

  • thisissaraanne 15 Dec, 2010

    i added an egg and they came out PERFECT! soooo delish

  • hult1021 23 Nov, 2010

    I also tried baking these cookies, and they were terrible. The filling is delicious...would definitely make that again! But, I think there must be an error with the recipe ingredients. The dough isn't doughy...there needs to be more "wet" ingredients for this to be successful. For those of you that enjoyed these cookies, did you add wet ingredients that aren't listed?

  • MommyCanCook 13 Nov, 2010

    Don't do it! These are sandy and crummy and awful. The filling
    is good and the caramel, but the cookie is terrible. I'm thinking the recipe is wrong. Who ever heard of a cookie dough with just 1 egg yolk?

  • saradono 2 Nov, 2010

    These were really yummy! I had a few people complaining that they were too sweet but if you throw them in the freezer, they are like little ice cream sandwiches. Yum!

  • corryl 27 Oct, 2010

    to kininindy, does that offer stand to me too? I have heard this cookbook is fantastic. I would love to do the icing idea...but don't think I have the perfect base in my repetoire.

  • kiminindy 27 Oct, 2010

    marcel desaulniers has a recipe for a chocolate cookie that would be perfect for these sandwich cookies. to dmcfadden, if you want it i will gladly email to you.

  • dmcfadden 31 Jan, 2010

    The dough was too dry

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