Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Caramel Sandwich Cookies 3.8 (79) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 7, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Yield: 40 These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat. Ingredients For the Cookies 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature 1 ⅓ cups granulated sugar 1 large egg yolk 1 ½ cups all-purpose flour, (spooned and leveled) ½ cup cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon coarse salt For Filling ¼ cup Caramel Sauce for Chocolate Pudding Cakes, cooled ¾ cup (1 ½ sticks) unsalted butter, room temperature 1 ½ cups confectioners' sugar Directions 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. Cook's Notes The caramel frosting can also be used for a chocolate layer cake. Rate it Print