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

Ingredients

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

Directions

  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 Notes

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

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