Caramel Cream Sandwich Cookies Recipes

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CARAMEL SANDWICH COOKIES



Caramel Sandwich Cookies image

Small and crunchy cookies surround decadent caramel -- then it's all blanketed in rich white chocolate. Talk about a sweet treat!

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 10

0.5 cup sugar
0.5 teaspoon fine sea salt
0.667 cup pecan pieces
1 cup unsalted butter, slightly softened and cut up
2 teaspoon vanilla
2 cup all-purpose flour
1 Shortcut Caramel Filling
6 ounce white chocolate baking squares (with cocoa butter), chopped, or white baking pieces
24 purchased caramels
0.25 cup whipping cream

Steps:

  • In a food processor combine sugar and salt. Cover and process until fine and powdery. Add pecans; cover and process until finely ground. Add butter and vanilla; cover and process with on/off pulses until the butter is smooth. Add flour; cover and process just until a soft dough begins to form around the blade. Remove dough from processor and knead briefly to evenly mix.
  • Shape dough into a 12x2-1/2 inch rectangle. Wrap and chill rectangle about 2 hours or until dough is firm enough to slice.
  • Preheat oven to 350°F. Cut rectangle into about 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden, rotating pans from front to back about halfway through baking time. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool.
  • Spread Shortcut Caramel Filling onto the bottom sides of half of the cookies. Top with the remaining cookies, bottom sides down, to make sandwiches.
  • In a medium microwave-safe bowl microwave white baking chocolate, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until chocolate melts, stirring every 30 seconds. Dip one end of each sandwich cookie into melted chocolate. Place cookies on waxed paper. Let stand until chocolate is set. Shortcut Caramel Filling
  • In a small saucepan combine caramels and whipping cream; cook and stir over low heat until just melted. Makes about 3/4 cup.

Nutrition Facts : Calories 221 kcal, Carbohydrate 22 g, Cholesterol 25 mg, Protein 3 g, SaturatedFat 7 g, Sodium 81 mg, Sugar 14 g, Fat 13 g, UnsaturatedFat 5 g

CARAMEL CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES



Caramel Chocolate Chip Cookie Ice Cream Sandwiches image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 1h1m

Yield 16 cookies; 8 sandwiches

Number Of Ingredients 12

Heaping 1 1/8 cup all-purpose flour
Heaping 1/2 teaspoon baking soda
Pinch fine sea salt
1 stick butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips
1/2 cup chopped caramel candies
1 quart premium vanilla ice cream
1 1/2 cups chopped pretzels

Steps:

  • Preheat the oven to 325 degrees F. Line baking sheets with parchment.
  • In a large bowl, whisk together the flour, baking soda and salt. Cream the butter in the bowl of a stand mixer until it gets lighter in color. (You could also beat the butter by hand.) Slowly add in the sugars and keep beating until the mixture is light and fluffy. Add your egg and mix until fully incorporated. Stir in the vanilla. Add the flour mixture using the low speed, then mix in the chocolate chips and caramel candies.
  • Drop the dough onto your baking sheets using a 1 1/2-inch (1/2-ounce) ice cream scoop. Space the cookies about 2 inches apart. Press down on the dough balls to flatten them to about 3 inches around. Pop in the oven and bake until golden brown, 15 to 17 minutes. Cool on the baking sheets for a couple of minutes, and then let cool completely on wire racks.
  • Now to make the ice cream sandwiches. Line baking sheets with foil. Use a 2 1/2-inch ice cream scoop to drop the ice cream onto the flat half of half your cookies. Cover the ice cream with the remaining cookies. Get the ice cream oozed out to the edges of the cookies by pressing them together gently. Roll the sides of the ice cream sandwiches in the crushed pretzels, making sure the pretzels stick. Place on the prepared baking sheets lined and freeze until ready to serve, at least a half hour.

CARAMEL COOKIE SANDWICHES



Caramel Cookie Sandwiches image

I love making these cookies over the holidays because they transport me straight to my childhood. My father would travel frequently to Guadalajara and he would always bring back these amazing cookies my aunt would make for me and my siblings. Just thinking of them makes my mouth water. They are a family favorite during the holidays.

Provided by Marcela Valladolid

Categories     dessert

Time 4h20m

Yield 26 cookie sandwiches

Number Of Ingredients 17

2 cups cornstarch
1 1/2 cups all-purpose flour, plus additional for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup granulated sugar
2 tablespoons brandy
1 tablespoon vanilla extract
4 large egg yolks
Powdered sugar, for dusting
1 quart goat milk (or use regular whole milk; see Cook's Note)
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 whole vanilla bean, split and with seeds, optional
1/2 teaspoon baking soda

Steps:

  • For the shortbread cookies: In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and fine salt to combine; set aside.
  • Put the butter and granulated sugar in a stand mixer with a paddle attachment. Mix on medium speed, scraping down the sides with a rubber spatula as needed, until the ingredients are fully combined and the mixture is light and fluffy, about 3 minutes. Add the brandy, vanilla and egg yolks and mix until just combined, about 30 seconds.
  • On low speed, gradually add the flour mixture, mixing until the flour is fully incorporated. Mix for about 1 minute.
  • Divide the dough into 2 equal pieces and place them onto 2 separate pieces of plastic wrap. Shape each piece into a smooth disk and wrap tightly. Refrigerate the dough for at least 1 hour.
  • Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Unwrap one piece of dough and place it on a lightly floured surface. Roll the dough to about 1/4 inch thick. With a 2-inch round cutter (plain or fluted), cut out about 20 circles and transfer them to the prepared baking sheets. Bake on the middle rack, in 2 batches if necessary, until golden brownish on top, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Repeat the rolling, cutting and baking process with the second dough piece, for an additional 20 cookies. Reroll the scraps once, cutting out 12 more circles, and bake.
  • For the Mexican cajeta: Stir together the milk and sugar in a large, heavy-bottomed pot. Add the vanilla extract, salt and vanilla bean pods and seeds if using. Bring to a boil on medium-high heat while constantly stirring, 6 to 8 minutes.
  • When the milk comes to a boil, remove from the heat and add the baking soda. The milk will become frothy and rise. Keep stirring the mixture. Put the pot back on the stove over medium heat. Cook at a low simmer, stirring frequently to make sure that the sauce does not stick to bottom of the pan. Adjust the heat as needed to maintain a low simmer. After 15 minutes, the mixture will be light golden brown. Remove the vanilla pods if using and continue cooking until the mixture is a rich brown and reduced to about 1 1/2 cups (it will resemble a thick caramel sauce at this point), about 30 additional minutes. Remove the sauce from the heat and allow it to cool completely, about 20 minutes.
  • After the cookies and cajeta have cooled, flip half of the cookies upside down and gently spread about 2 teaspoons of the cajeta on each one (if the cajeta is too thick to spread easily after cooling, microwave it briefly to warm it up and loosen it enough to spread). Place another cookie bottom-side down on top of the cajeta on each and press to create a sandwich. Dust the cookies with powdered sugar before serving. Enjoy!

CARAMEL-CHOCOLATE CHIP SANDWICH COOKIES



Caramel-Chocolate Chip Sandwich Cookies image

These cookies are more cake-like; a nice change from the more common chewier chocolate chip cookie. I've been known to add a little peanut butter to the filling too. -Lauren Reiff, East Earl, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
1/4 cup honey
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips
FILLING:
6 tablespoons butter, cubed
3/4 cup packed brown sugar
3 tablespoons 2% milk
1-1/3 to 1-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature., Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 144mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL CREME SANDWICH COOKIES



Caramel Creme Sandwich Cookies image

These are my all-time favorite cookies. The recipe is my mother's. She usually makes them at Christmas, but I say make them anytime. After all, there is no bad time for good cookies.

Provided by Mark H.

Categories     Dessert

Time 40m

Yield 40-48 cookies

Number Of Ingredients 8

1 cup butter
3/4 cup firmly packed brown sugar
1 large egg yolk
2 1/4 cups flour
3 tablespoons butter
2 1/4 cups powdered sugar
1/2 teaspoon vanilla
4 -5 teaspoons evaporated milk

Steps:

  • Preheat oven to 325°.
  • Cream 1 cup butter, then slowly add brown sugar and cream well.
  • Blend in egg yolk, then stir in flour.
  • Continue stirring until a ball of dough forms.
  • Chill dough for easier handling.
  • Shape dough into balls the size of large marbles.
  • Flatten each ball of dough to about 1/8" thickness using palm of hand.
  • Mark each cookie by pressing with a fork.
  • Bake for 8-10 minutes or until lightly browned.
  • While cookies are baking, slightly brown 3 tablespoons of butter in a saucepan.
  • Remove saucepan from heat and blend in powdered sugar.
  • Gradually add vanilla and evaporated milk, stirring until a spreading consistency is achieved.
  • Spread filling on one cookie, then top with a second cookie.
  • Pour a tall glass of cold milk and enjoy the cookies.

Nutrition Facts : Calories 118, Fat 5.7, SaturatedFat 3.5, Cholesterol 19.9, Sodium 41.4, Carbohydrate 16.2, Fiber 0.2, Sugar 10.6, Protein 0.9

CARAMEL CREAM SANDWICH COOKIES



Caramel Cream Sandwich Cookies image

These are SO good:) And rich, as far as cookies go, but I still find it easy to put away more than my fair share of these! I found this in my grandmother's collection, so that tells me that these have been pleasing hungry snackers for some time! My son absolutely LOVES these:)

Provided by JamesDeansGirl

Categories     Dessert

Time 50m

Yield 30 sandwiches

Number Of Ingredients 8

3/4 cup firmly packed light brown sugar or 3/4 cup dark brown sugar
1 cup butter, softened
1 large egg yolk
2 cups flour
2 tablespoons butter
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
4 -5 teaspoons milk

Steps:

  • COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
  • Add the egg yolk; blend well.
  • Add the flour; mix well.
  • If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
  • Preheat oven to 325°F.
  • Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
  • With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
  • Bake for 10-14 minutes or until light golden brown.
  • Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
  • Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
  • Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
  • Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
  • Store in the refrigerator.

SALTED CARAMEL CHOCOLATE SANDWICH COOKIE



Salted Caramel Chocolate Sandwich Cookie image

A petite sandwich cookie with salted caramel and chocolate ganache.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time 2h

Yield 24

Number Of Ingredients 14

½ cup butter, softened
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon Diamond Crystal® Fine Sea Salt
½ teaspoon baking soda
½ teaspoon baking powder
¼ cup confectioners' sugar for rolling
10 caramels (wrappers removed)
⅛ teaspoon Diamond Crystal® Fine Sea Salt
¼ cup heavy whipping cream
⅓ cup semisweet chocolate chips
¼ cup heavy whipping cream

Steps:

  • Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
  • Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
  • Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
  • Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
  • Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
  • To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 16.3 g, Cholesterol 25 mg, Fat 7 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4.2 g, Sodium 106.7 mg, Sugar 9.5 g

CHOCOLATE-CARAMEL SANDWICH COOKIES



Chocolate-Caramel Sandwich Cookies image

These bite-size sandwich cookies are perfect for a Halloween party or a lunchbox treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 40

Number Of Ingredients 11

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 Caramel Sauce for Chocolate Pudding Cakes, cooled
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 125 g, Fat 7 g, Protein 1 g

CARAMEL CREAM SANDWICH COOKIES



Caramel Cream Sandwich Cookies image

As kids we would pull these apart like Oreos and lick off the frosting!

Provided by Robin J.

Categories     Sandwich Cookies

Yield 24

Number Of Ingredients 8

1 cup butter
¾ cup packed brown sugar
1 egg yolk
2 ¼ cups all-purpose flour, sifted
2 tablespoons butter
1 ¼ cups sifted confectioners' sugar
½ teaspoon vanilla extract
4 tablespoons heavy cream

Steps:

  • Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling.
  • Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand. Press with fork in one direction to make a design.
  • Bake at 325 degrees F (165 degrees C) for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Place flat sides of two cookies together with frosting, sandwich-style.
  • To Make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 22.3 g, Cholesterol 34.8 mg, Fat 9.9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 6.1 g, Sodium 64.8 mg, Sugar 13.1 g

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CARAMEL CREAM COOKIES RECIPE - LIVING ON A DIME
3/4 cup brown sugar. 1 egg yolk. 2 1/4 cups flour. Cream butter and brown sugar. Add egg yolk and flour. Mix well; shape into walnut-sized balls and flatten with a fork. Bake on an ungreased cookie sheet for 9-12 minutes at 325 degrees. Cool. Frost 1 cookie with frosting and put another cookie on top to form a sandwich.
From livingonadime.com


CHOCOLATE CARAMEL BUTTERCREAM SANDWICH COOKIES
2016-03-30 Chocolate Cut-Out Cookies. Adapted from Smitten Kitchen. 3 cups all-purpose flour, plus extra for rolling out. ⅔ cup sifted cocoa powder. 1 teaspoon kosher salt (reduce if using table salt to ¾ teaspoon)
From appeasingafoodgeek.com


PEANUT BUTTER-CARAMEL CREAM SANDWICH COOKIES RECIPE
2012-03-08 The best delicious Peanut Butter-caramel Cream Sandwich Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peanut Butter-caramel Cream Sandwich Cookies recipe today! Hello my friends, this Peanut Butter-caramel Cream Sandwich Cookies recipe will not disappoint, I promise! Made with ...
From bakerrecipes.com


NO-CHURN COFFEE CARAMEL ICE CREAM RECIPE - SUNSET MAGAZINE
2022-07-06 To make the ice cream: In a medium-sized bowl, whisk together the sweetened condensed milk, pure vanilla extract, pure coffee extract and half-and-half, until the mixture is smooth. Set this aside. With a standing or hand mixer, whip the heavy cream until stiff peaks form, 60 to 90 seconds. Fold the sweetened condensed milk mixture into the ...
From sunset.com


CARAMEL CREAM SANDWICH COOKIES | ALLY'S SWEET & SAVORY EATS
Shape dough into 1 in. balls, place on ungreased cookie sheet. With fork dipped in flour press down and flatten each ball to 1 1/2 in. round. Bake 10-14 minutes until golden brown. Place on cookie rack to cool.
From sweetandsavoryfood.com


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