CARAMEL CREME SANDWICH COOKIES
2 soft brown sugar cookies are sandwiched with a browned butter buttercream. A truly indulgent cookie!
Provided by Deborah
Time 1h30m
Number Of Ingredients 8
Steps:
- In a large bowl, cream the sugar and butter together. Add in the egg yolks and the flour and mix well. Turn out onto a piece of plastic wrap and wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 325F. Grease a baking sheet or line with parchment paper.
- Roll the dough out to 1/4″ thick. Cut the cookies with a round cookie cutter. (If the dough is soft, refrigerate until firmed up.) Place the cookies 1 inch apart on the prepared baking sheet and bake for 10-12 minutes, or until slightly golden. Cool completely on the baking sheet.
- Place the butter in a medium saucepan and place over medium heat. Stirring often, cook until brown flecks appear. Take off the heat.
- Add the vanilla and confectioners' sugar to the butter and whisk to combine. Whisk in the milk, 1 tablespoon at a time, until creamy and smooth.
- Using an offset spatula or butter knife, frost the underside of 1 cookie and top with another cookie to make a sandwich. Repeat with the rest of the cookies.
- Cookies will keep in an airtight container for 3 to 5 days.
- -----------
- Recipe from The Treats Truck Baking Book
JAMAICAN CHOCOLATE COOKIES WITH CARAMEL CREME
I made these for an office party cookie contest-and not a crumb was left on the platter! Sweet potatoes are the secret ingredient. Canned sweet potatoes will work, too, if you're short on time. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen sandwich cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a microwave, melt 2/3 cup chocolate chunks; stir until smooth. Cool slightly. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in sweet potatoes, cooled chocolate, ginger and vanilla. In another bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and 1/4 teaspoon salt; gradually beat into creamed mixture., Shape dough into 3/4-in. balls; place 2-1/2 in. apart on parchment-lined baking sheets. Flatten slightly with bottom of a glass dipped in confectioners' sugar. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies., For chocolate coating, microwave remaining chocolate chunks; stir until smooth. Dip cookies halfway into chocolate or drizzle chocolate over the top of cookies; let stand until set. Store between pieces of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 134 calories, Fat 7g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 103mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-CARAMEL SANDWICH COOKIES
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
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
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
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.
CARAMEL CREME SANDWICH COOKIES
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
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 COOKIE SANDWICHES
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
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!
GINGER CREME SANDWICH COOKIES
With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
More about "caramel creme sandwich cookies recipes"
CARAMEL SHORTBREAD RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (7)Total Time 30 minsCategory DessertCalories 107 per serving
- Place the butter, sugar, vanilla, and salt in the bowl of an electric stand mixer. Beat on high until very light and fluffy, 3-5 minutes.
- Scrape the bowl and beat again to make sure the mixture is very smooth. Then turn the mixer on low and slowly add in the flour. Once fully combined, turn off the mixer, as to not over mix the dough.
- Flour a work surface and roll the dough out evenly, 1/8-inch thick. Use a 2-inch cookie cutter to cut out the cookies. Move them to the cookie sheet using a flat metal spatula. Try to cut as many cookies as possible in the first batch, because each time you roll out the dough the cookies will be a little tougher in texture.
CREAM CHEESE & SALTED CARAMEL SANDWICH COOKIES
From canadianliving.com
CARAMEL SANDWICH COOKIES - BETTER HOMES & GARDENS
From bhg.com
CARAMEL SANDWICH COOKIES RECIPE | LAND O’LAKES
From landolakes.com
PEANUT BUTTER MISO CARAMEL ICE CREAM SANDWICHES RECIPE | MOLLY …
From foodnetwork.com
Author Molly YehSteps 6Difficulty Intermediate
SHORTBREAD COOKIE SANDWICH WITH DULCE DE LECHE | RECIPETIN EATS
From recipetineats.com
COOKIES AND CREAM CARAMEL LAYER BARS RECIPE - PILLSBURY.COM
From pillsbury.com
CARAMEL CRèME SANDWICH COOKIES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CARAMEL CREME SANDWICH COOKIES — PUNCHFORK
From punchfork.com
33 SANDWICH COOKIE RECIPES BETTER THAN ANY OREO - TASTE …
From tasteofhome.com
CARAMEL CREME COOKIE - A LABOUR OF LIFE
From alabouroflife.com
GOOD FOOD AND GOOD TIMES
From thatrecipe.com
BEST COCONUT CARAMEL SANDWICH COOKIES RECIPES - FOOD NETWORK …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #hand-formed-cookies #desserts #oven #easy #dinner-party #finger-food #holiday-event #cookies-and-brownies #dietary #gifts #christmas #comfort-food #taste-mood #equipment #number-of-servings #presentation
You'll also love