Chocolate-Caramel Sandwich Cookies

Of course, you can make these as unfilled cookies and get twice as many. If you do that you may want to cut back a bit on the salt (the salt balances out the sweetness of the caramel filling). I user a #40 disher to portion the cookies. Finally, you will need to make some caramel sauce before you make the filling.

This recipe was adapted from a Martha Stewart recipe.

For the cookies:

  • 10 tablespoons (5 ounces) unsalted butter, room temperature
  • 1 1/3 cups granulated sugar
  • 1 large egg yolk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the filling

  • 1/4 cup caramel sauce, cooled
  • 12 tablespoons (6 ounces)  unsalted butter, room temperature
  • 1 1/2 cups confectioners’ sugar


  1. Preheat oven to 375° degrees
  2. In a stand mixer, beat the butter and sugar until pale and fluffy; stir in egg yolk.
  3. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. Add flour mixture into butter mixture 1/3 at a time making sure that each addition is fully incorporated before adding the next. The dough will loose but will stick together when compressed.
  5. Scoop 1 1/2 tablespoons of dough for each cookie and flatten into a 2 inch disk. Place them on parchment lined cookie sheets 1 inch apart.
  6. Bake until cookies eight minuts until they are puffed and cracked, about 8 minutes.
  7. Transfer cookies to wire racks and let cool completely.


  1. In a stand mixer, beat together caramel sauce and butter until smooth.
  2. Gradually beat in confectioners sugar until smooth.
  3. Spread filling on bottom of half the cookies and top with remaining cookies.

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