Salted Caramel Chocolate Sandwich Cookie Recipes

CHOCOLATE SALTED CARAMEL COOKIES

Steps:

• Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
• Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
• Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.

SALTED CARAMEL CHOCOLATE SANDWICH COOKIE

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.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.

SALTED CARAMEL CHOCOLATE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Count out 25 caramels for the drizzle to go on top of cookies, set aside.
• Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
• In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
• In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
• Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
• Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
• Bake for 8-10 minutes (be careful not to overbake them).
• Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
• While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
• Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
• Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
• Makes about 30 cookies.