Chocolate Sandwich Cookies with Caramel Sauce
Dessert

Chocolate Sandwich Cookies

with Caramel Sauce

95 MIN
$11.99 10 Servings
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From the Test Kitchen

Here, we're using rich cocoa powder to make simple, delicious chocolate cookies that you'll sandwich together post-baking with a sweet, creamy caramel sauce.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    210 Cals (est.)
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Nutrition Label
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fresh
ingredients
Chocolate Sandwich Cookies with Caramel Sauce
Title
  • 1 cup All-Purpose Flour
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • ½ cup Sugar
  • 1 Pasture-Raised Egg
  • ¼ cup Caramel Shards
  • ¼ cup Cream
  • 4 oz Cultured, Salted Butter
time-saving
tips & techniques
step-by-step
instructions
Make & the dough
1 Make & the dough

Melt half the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the sugar; whisk to combine. Add the egg; whisk to combine. Add the flour and cocoa powder. Stir to thoroughly combine (the dough will be thick).

Form & chill the dough
2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap and arrange in a log shape. Lightly roll the plastic over the dough, then roll the dough into an 8-inch log. Seal the plastic and refrigerate about 1 hour, or until slightly firm.

Slice & bake the cookies
3 Slice & bake the cookies

Place an oven rack in the center of the oven; preheat to 375°F. Line a sheet pan with parchment paper. Transfer the chilled dough to a cutting board and carefully unwrap. Evenly slice the dough into twenty rounds, about 1/2-inch-thick each. Transfer to the sheet pan, spacing them out evenly. Bake 9 to 11 minutes, or until the cookies are set and cooked through. Remove from the oven and let cool completely.

Make the caramel sauce & finish the cookies
4 Make the caramel sauce & finish the cookies

Once the cookies are cool, in a small pot (or the pot used to melt the butter), combine the cream and caramel shards. Cook on medium, stirring constantly, 4 to 6 minutes, or until the caramel has dissolved and the mixture is thickened. Turn off the heat. Stir in half the remaining butter (you will have extra) until melted and combined. Transfer to a bowl and let cool slightly. While the caramel cools, match pairs of similarly sized cookies by stacking them back to back. Once cool but still pliable, divide the caramel sauce among the flat sides of half the cooled cookies; spread into an even layer. Top with the remaining cooled cookies; spread into an even layer. Top with the remaining cooled cookies, flat side down. Enjoy!

Tips from Home Chefs

Make & the dough
1 Make & the dough

Melt half the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the sugar; whisk to combine. Add the egg; whisk to combine. Add the flour and cocoa powder. Stir to thoroughly combine (the dough will be thick).

2 Form & chill the dough

Transfer the dough to a large piece of plastic wrap and arrange in a log shape. Lightly roll the plastic over the dough, then roll the dough into an 8-inch log. Seal the plastic and refrigerate about 1 hour, or until slightly firm.

Form & chill the dough
Slice & bake the cookies
3 Slice & bake the cookies

Place an oven rack in the center of the oven; preheat to 375°F. Line a sheet pan with parchment paper. Transfer the chilled dough to a cutting board and carefully unwrap. Evenly slice the dough into twenty rounds, about 1/2-inch-thick each. Transfer to the sheet pan, spacing them out evenly. Bake 9 to 11 minutes, or until the cookies are set and cooked through. Remove from the oven and let cool completely.

4 Make the caramel sauce & finish the cookies

Once the cookies are cool, in a small pot (or the pot used to melt the butter), combine the cream and caramel shards. Cook on medium, stirring constantly, 4 to 6 minutes, or until the caramel has dissolved and the mixture is thickened. Turn off the heat. Stir in half the remaining butter (you will have extra) until melted and combined. Transfer to a bowl and let cool slightly. While the caramel cools, match pairs of similarly sized cookies by stacking them back to back. Once cool but still pliable, divide the caramel sauce among the flat sides of half the cooled cookies; spread into an even layer. Top with the remaining cooled cookies; spread into an even layer. Top with the remaining cooled cookies, flat side down. Enjoy!

Make the caramel sauce & finish the cookies
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