Caramel Cream Sandwich Cookies
Indulge in the ultimate sweet treat with these irresistibly tender Caramel Cream Sandwich Cookies. Perfectly buttery and delightfully crumbly, these homemade cookies are paired with a luscious, homemade caramel cream filling made from sweetened condensed milk and brown sugar. The delicate cookies, enhanced by a touch of vanilla and cornstarch for the ideal melt-in-your-mouth texture, are baked to golden perfection and then lovingly sandwiched with the rich caramel layer. With just 20 minutes of prep and a tantalizing aroma that fills your kitchen, these cookies are a show-stopping dessert for gatherings, gift boxes, or cozy afternoons with tea. Optimize your home baking skills with this versatile recipe for caramel sandwich cookies that are as beautiful as they are delicious!
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Recipe Information
Ingredients
- 230 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 50 grams Cornstarch
- 0.25 teaspoons Salt
- 200 grams Sweetened condensed milk
- 100 grams Brown sugar
- 60 grams Unsalted butter (for caramel cream)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and creamy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a smooth dough forms.
Divide the dough into two portions and roll each portion between two sheets of parchment paper until about 5mm (1/4 inch) thick. Chill the rolled dough in the refrigerator for 15 minutes to firm up.
Use a round cookie cutter (about 5cm or 2 inches in diameter) to cut out the cookies and place them on the prepared baking sheets. Re-roll and chill the scraps as needed to cut more cookies.
Bake the cookies in the preheated oven for 12-15 minutes until the edges are just lightly golden. Allow the cookies to cool completely on a wire rack.
To make the caramel cream, combine the sweetened condensed milk, brown sugar, and 60g unsalted butter in a medium saucepan over medium heat.
Cook while stirring constantly until the mixture thickens and turns a light caramel color, about 7-10 minutes. Remove from heat and let the caramel cool to room temperature, stirring occasionally to prevent a crust from forming.
Once the cookies and caramel have cooled, spread about 1-2 teaspoons of caramel cream on the flat side of a cookie and sandwich it with another cookie.
Repeat with the remaining cookies and caramel cream. Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 160.8 g | 804% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 632.6 g | 230% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 357.7 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 755 mg | 58% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
