Caramel Creme Sandwich Cookies
Indulge in the decadent delight of Caramel Creme Sandwich Cookies—soft, buttery cookies paired with a luscious homemade caramel filling. Perfectly golden and lightly crisp around the edges, these cookies are elevated with a rich, creamy layer made from melted caramel candies and heavy cream. Each bite delivers a heavenly balance of sweetness and chew, with an option to dust them in powdered sugar for a beautifully festive finish. With just 20 minutes of prep time, these treats are the perfect solution for holiday gatherings, afternoon tea, or satisfying your sweet tooth any day of the week. Easy to make and utterly irresistible, these caramel sandwich cookies are bound to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 230 grams unsalted butter, softened
- 150 grams granulated sugar
- 50 grams light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 large egg
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 200 grams caramel candies, unwrapped
- 2 tablespoons heavy cream
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and egg to the butter mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop out tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the prepared baking sheets.
Lightly press down on each ball of dough to slightly flatten the tops.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
While the cookies cool, prepare the caramel creme. In a microwave-safe bowl, combine the caramel candies and heavy cream. Microwave in 15-second increments, stirring each time, until the caramel is melted and smooth.
Allow the caramel creme to cool slightly until it thickens but remains spreadable.
To assemble the sandwich cookies, spread a teaspoon of the caramel creme onto the flat side of one cookie. Top with another cookie, flat side down, and gently press to create a sandwich.
Repeat with the remaining cookies and filling.
Optional: Dust the finished cookies with powdered sugar for an extra decorative touch.
Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 632.6 g | 230% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 344.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 301 mg | 23% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 811 mg | 17% | |
*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.
