These Chocolate Caramel Sandwich Cookies are a decadent treat that combines rich, fudgy chocolate with velvety caramel for a bite that’s pure bliss. The cookies are soft yet slightly chewy, sandwiching a luscious caramel filling that melts in your mouth. With just 10 minutes of baking time, they’re surprisingly simple to whip up, making them perfect for impressing guests or indulging in a sweet moment.
Each bite delivers a harmonious blend of deep cocoa and buttery sweetness, leaving you craving more. Whether for a special occasion or a cozy night in, these cookies are sure to become a favorite.
Packed with rich flavors and irresistible textures, these sandwich cookies are a delightful balance of indulgence and comfort. The caramel adds a smooth, gooey contrast to the tender chocolate cookies, creating a treat that’s as satisfying to eat as it is to share.
In just over an hour, you’ll have 24 perfect sandwich cookies ready to enjoy or gift. Every bite is a celebration of chocolate and caramel, making them a crowd-pleaser for all ages. Treat yourself to this heavenly combination—it’s a dessert that feels as special as it tastes.
Ingredients for Chocolate Caramel Sandwich Cookies
- Caramel Frosting:
- 1 cup (200 g) light brown sugar (tightly packed)
- 8 Tablespoons (113 g) butter
- ½ cup (118 ml) heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon flaky sea salt
- 1 ¼ cup (150 g) powdered sugar
- Chocolate Cookies:
- 2 cups (340 g) dark chocolate chips
- ½ cup (113 g) butter (1 stick, cut into 8 pieces)
- ¾ cup (94 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup + 2 Tbsp (225 g) granulated sugar
- 3 large eggs + 1 egg white
- ½ teaspoon vanilla extract
- ½ cup (85 g) dark chocolate melting wafers (optional, for drizzling)
Step-by-Step Instructions
- Make the Caramel Frosting:
- In a small saucepan, combine brown sugar, butter, and heavy cream over medium heat. Stir until butter melts and ingredients are combined.
- Increase heat to medium-high and bring to a boil, stirring constantly. Boil for 2 minutes, then remove from heat. Stir occasionally to prevent burning.
- Let cool for 5 minutes, then stir in vanilla extract and flaky sea salt. Allow to cool completely before adding powdered sugar.
- Gradually stir in powdered sugar until combined. If too runny, add more powdered sugar (it will stiffen as it sets). Set aside.
- Prepare the Chocolate Cookies:
- Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper.
- In a microwave-safe bowl, combine dark chocolate chips and butter. Microwave in 30-second intervals, stirring well after each, until melted and smooth.
- Stir in vanilla extract and let cool for 10-15 minutes.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In a stand mixer with a whisk attachment, combine eggs, egg white, and sugar. Mix on high speed for 3 minutes until pale yellow and slightly thick.
- Add the melted chocolate mixture and stir until combined. Gently fold in the flour mixture (do not overmix).
- Cover the dough with cling wrap and let sit for 20 minutes to thicken.
- Drop dough by 1 ½ rounded teaspoons onto prepared sheets, spacing 2″ apart. Bake for 10-12 minutes until tops are set. Let cool completely.
- Assemble the Cookies:
- Spread or pipe caramel frosting onto the bottom of one cookie. Top with another cookie to create a sandwich.
- Optional: Melt dark chocolate wafers and drizzle over the cookies. Let chocolate harden before serving.
Perfect Pairings: Serving Suggestions
These Chocolate Caramel Sandwich Cookies are rich and indulgent, so pairing them with a light beverage can balance the flavors. Serve with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for an extra treat. They also make a delightful addition to dessert platters or holiday cookie boxes.
Keep It Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze for up to 2 months. If freezing, separate layers with parchment paper to prevent sticking. Let them come to room temperature before serving for the best texture.
Customize Your Cookies: Recipe Variations
Want to mix things up? Try using milk chocolate or white chocolate chips instead of dark chocolate for a sweeter twist. For the caramel frosting, swap flaky sea salt for a pinch of cinnamon or add a tablespoon of bourbon for a boozy kick. You can also roll the cookie edges in crushed nuts or sprinkles for added texture and fun.
Time-Saving Hacks
To save time, prepare the caramel frosting a day ahead and store it in the fridge. When ready to use, let it come to room temperature and give it a quick stir. For the cookies, use a cookie scoop to ensure even sizing and speed up the portioning process. Bake multiple trays at once if your oven allows, but rotate them halfway through for even baking.
Handling Delicate Cookies
These cookies are tender and can break easily, so handle them with care. Use a thin spatula to transfer them from the baking sheet to a cooling rack. When filling, gently press the cookies together to avoid cracking. If piping the frosting, use a light hand to maintain the cookie’s structure.
Chocolate Caramel Sandwich Cookies
Ingredients
Caramel Frosting
- 1 cup light brown sugar tightly packed
- 8 Tablespoons butter
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon flaky sea salt
- 1 ¼ cup powdered sugar
Chocolate Cookies
- 2 cups dark chocolate chips
- ½ cup butter 1 stick, cut into 8 pieces
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup + 2 Tbsp granulated sugar
- 3 large eggs + 1 egg white
- ½ teaspoon vanilla extract
- ½ cup dark chocolate melting wafers optional
Instructions
- Start your caramel frosting first so that the caramel has time to cool completely.
- Combine brown sugar, butter, and heavy cream in a small saucepan over medium heat.
- Stir until butter is melted and all ingredients are combined.
- With heat on medium-high bring liquid to a boil, stirring constantly.
- Continue to boil (while still stirring continuously) for two minutes, remove from heat, stirring occasionally so that the mixture does not burn.
- Allow caramel to cool for 5 minutes and then stir in vanilla and flaky sea salt.
- Allow to cool completely before proceeding — I recommend starting your cookies and then coming back to the caramel to be sure that it cools entirely.
- Once mixture is cooled, gradually stir in powdered sugar until combined. If mixture is still too runny, you may add more powdered sugar (though it will stiffen as it sets). Set aside until cookies are ready to be filled.
- Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper. Set aside.
- Combine dark chocolate chips and butter pieces in a large microwave-safe bowl.
- Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat at 15 second intervals until chocolate and butter are completely melted and well-combined.
- Stir in vanilla extract.
- Set aside and allow to cool (about 10-15 minutes). Meanwhile, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, egg white, and sugar and stir until combined.
- Gradually turn stand mixer up to high speed and whisk for three minutes (mixture will be pale yellow in color and should be slightly thick.
- Add chocolate to the mixture and use a spatula to stir together until evenly combined.
- Stir in flour mixture (do not overmix). Mixture will be glossy.
Cover cookie dough batter with cling wrap and allow it to sit for 20 minutes — the batter will thicken as it sits. Once 20 minutes has passed, drop cookie dough by 1 ½ rounded teaspoon onto prepared cookie sheet, spacing at least 2″ apart.- Bake on 350F (177C) for 10-12 minutes (tops should be set).
- Allow cookies to cool completely before removing from cookie sheets and filling — Cookies are rather delicate so handle with care.
- To fill, either spread or pipe (I used a Wilton 2D tip) the frosting onto the bottom of one cookie, top with the bottom of another to make a sandwich. The frosting recipe is very rich and intentionally does not make a lot, so use it sparingly in your cookies – I like to do a ring of frosting around the edge of each cookie and then just a dab in the center and that is plenty for me!
- If desired, prepare dark chocolate melting wafers according to instructions on package and use a spoon to drizzle over your cookie sandwiches. Allow chocolate to harden before enjoying.