Salted Caramel Chocolate Sandwich Cookie recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 106.7 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.

  2. 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.

  3. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  4. 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.)

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Recipe Yield

24 sandwich cookies

Recipe Note

A petite sandwich cookie with salted caramel and chocolate ganache.

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