These Caramel Chocolate Sandwich Cookies rolled in turbinado sugar are a real dream for every chocolate lover. Made with two rich and soft cookies sandwiched together with delicious salted caramel will intrigue every palate.
Caramel Chocolate Sandwich Cookies
The year 2020 flew by warp speed especially the time after summer vacation. After the whole spring quarantine, we have finally started on house renovations. Then I decided to write a free Sweet Christmas Cookbook with two of my colleagues and those two things took up every minute of my time. I didn’t dedicate myself to writing recipes on the blog as much as I wanted to.
Although I baked a dozen of cookies through November because of the cookbook and most of them were patiently waiting for Christmas Eve in the freezer, I wanted to bake something special just for the blog. Being a big chocolate lover it wasn’t hard to decide which flavor would be the main one. Caramel is just a plus here, as the combination of chocolate and caramel is irresistible.
I always say that two cookies are better than just one, especially sandwiched with delicious filling, but these are so good all by themself if you just want plain chocolate cookies. You can also fill them with any filling of your choices, such as Nutella or Pan di Stelle for more chocolate kick, or amazing Dulce de Leche. Or any kind of buttercream filling would work here well.
INGREDIENTS YOU NEED MAKE THESE CARAMEL CHOCOLATE SANDWICH COOKIES
This is a fairly easy recipe, requiring only simple ingredients.
- all-purpose flour
- cocoa powder, I recommend dutch processed
- butter and oil, butter for flavor, oil for softness
- large egg + egg yolk
- granulated and brown sugar
- vanilla extract, for flavor
- baking powder and baking soda
- heavy cream
- turbinado sugar or sparkling sugar
TIPS & TRICKS
I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure the same results in baking.
I use Large eggs which are around 55-60 grams without a shell. In the US it would be an XL egg.
Room temperature ingredients. For the best result use room temperature ingredients.
Chill the dough. This step is mandatory because the dough is very soft and it needs to firm up.
Don’t over bake the cookies. 7-8 minutes of baking time is enough. The cookies will be still very soft ut will harden as they cool.
HOW TO STORE CARAMEL CHOCOLATE SANDWICH COOKIES
These cookies store nicely tightly covered in the refrigerator for up to 5 days. You can serve them cold, straight from the fridge, but I recommend letting them sit on the counter 20-30 minutes prior to serving. You can also freeze them for up to 2 months.
THESE ARE ONES OF MY ALL-TIME FAVORITE COOKIES, SO TAKE A LOOK…
→ If you make these cookies please be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to also tag me on Instagram. I love seeing your creations.
Caramel Chocolate Sandwich Cookies
- 60 grams unsalted butter 1/4 cup, room temperature
- 100 grams light brown sugar 1/2 cup
- 70 grams granulated sugar 2.5 oz
- 1 large egg room temperature
- 1 egg yolk
- 2 teaspoon vanilla
- 60 grams oil 1/4 cup
- 170 grams all-purpose flour 6 oz
- 30 grams cocoa powder 1 oz dutch processed
- ½ teaspoon baking powder 3 grams
- ½ teaspoon baking soda 2 grams
- ½ teaspoon salt 2 grams
- For coating:
- 100 grams turbinado sugar 1/2 cup
- Salted caramel:
- 200 grams granulated sugar 1 cup
- 80 grams unsalted butter 1/3 cup cut into pieces
- 80 grams heavy cream 2.8 oz, room temperature
- ½ teaspoon salt
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a bowl of a stand mixer, add butter and sugars, and beat until creamy, 3-4 minutes. Add egg and egg yolk one at a time, beating well after each addition. Add in vanilla and oil and mix for 1 minute.
- Add dry ingredients, beat until just incorporated until no flour streaks remain. Don't overmix. Wrap in plastic foil and refrigerate for 5 hours, or overnight.
- Preheat oven to 180°C (350°F) and line two baking sheets with baking paper.
- Place the sugar in a small bowl.
- Roll about 10 grams of dough into little balls and then roll them in sugar. Place od the prepared baking sheet (or plate lined with baking paper if the baking sheet is too large to fit in the freezer) and put in the freezer for about 15 minutes.
- Bake cookies for 7-8 minutes. Let cool for 5 minutes and transfer to a rack to cool completely.
- For caramel, heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon.
The sugar will clump up first, but will eventually completely melt. Once sugar is completely melted, immediately add the butter and whisk until combined. Be careful because the mixture will bubble up. Stir the butter into the caramel until it is completely melted. Slowly pour the heavy cream into the caramel and whisk until incorporated. Allow the mixture to boil for 1-2 minutes. Leave to cool and harden a bit.
- Spread about 1 teaspoon of caramel on one half of the cookie and press the other cookie on top. Repeat with the remaining cookies.
- Store in the fridge in an airtight container for up to 5 days, but take them out 20-30 minutes before serving.