Chocolate-Caramel Sandwich Cookies
These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.
Everyday Food, October 2009
- Prep Time 30 minutes
- Total Time 40 minutes, plus cooling
- Yield Makes 40
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
- 1/4 cup <u>Caramel Sauce</u>, cooled
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups confectioners' sugar
- 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 two 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.
The caramel frosting can also be used for a chocolate layer cake.
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