If you are a fan of unforgettable flavors and irresistible textures, you will absolutely love this Salted Caramel Sandwich Cookies Recipe. These treats bring together the deep, nutty richness of brown butter cookies with the luscious sweetness of homemade salted caramel sauce, creating a perfect balance of salty and sweet in every bite. The tender cookies sandwich a creamy, gooey caramel center that will have you reaching for second (and third) without hesitation. Whether for a special occasion or a delightful everyday indulgence, this recipe is bound to become one of your favorites!
Ingredients You’ll Need
This Salted Caramel Sandwich Cookies Recipe uses simple, pantry-friendly ingredients that work together in harmony to create something truly magical. Each ingredient plays a key role—brown butter gives a toasty depth, dark brown sugar adds moisture and molasses flavor, and a touch of kosher salt enhances all the rich sweetness.
- Salted butter (14 tablespoons): Brown butter adds a warm, nutty flavor that sets these cookies apart from ordinary ones.
- Dark brown sugar (1 and 3/4 cup, packed): Provides moisture and an intense molasses sweetness, making the cookies chewy and flavorful.
- Molasses (2 tablespoons): Deepens the richness and adds complexity to the cookie dough.
- Vanilla (1 tablespoon): Enhances the overall sweetness with a fragrant note.
- Large egg (1) and egg yolk (1): Bind the dough and contribute to its tender texture.
- All-purpose flour (2 cups, spooned and leveled): The structural base of the dough, it creates a chewy yet soft cookie.
- Kosher salt (1 teaspoon): Balances sweetness perfectly, making each bite pop with flavor.
- Baking soda (1/2 teaspoon): Helps the cookies rise slightly and develop a light texture.
- Homemade salted caramel sauce (1 and 1/2 cups): The luxurious filling that ties the sandwich cookies together with gooey, buttery goodness.
How to Make Salted Caramel Sandwich Cookies Recipe
Step 1: Make the Salted Caramel Sauce
Start by preparing your salted caramel sauce since it needs time to cool before assembling the cookies. Follow a trusted recipe for homemade salted caramel sauce without adding extra cream; this keeps it thick and spreadable. Allow it to come to room temperature so it’s perfect for sandwiching later. This step is foundational for the luscious filling that makes this salted caramel sandwich cookies recipe so special.
Step 2: Brown the Butter
In a medium saucepan over medium heat, gently melt the salted butter. Watch closely as it bubbles and forms a thick white foam, then starts to reveal golden brown specks at the bottom. Give it a quick stir and breathe in that irresistible nutty aroma—that’s your signal to take it off the heat immediately before it burns. This technique infuses the cookies with a deep, warm flavor you won’t get from regular melted butter.
Step 3: Combine Wet Ingredients
Once your butter is browned and removed from heat, whisk in the brown sugar, molasses, and vanilla extract. The mixture may look glossy and a bit greasy—that’s completely normal and just means your cookies will have a rich texture. A few moments of patience here will pay off big time.
Step 4: Cool the Mixture
Transfer your wet mixture to a bowl if you want it to cool faster. Let it rest just until it’s cool enough to touch comfortably without burning your finger—this is important so your eggs won’t scramble when added.
Step 5: Add the Eggs
Beat in one whole egg plus an extra egg yolk thoroughly, until everything is fully combined. This enriches your dough, keeping the cookies tender and chewy once baked.
Step 6: Prepare Dry Ingredients
Spoon and level the flour into your bowl, add kosher salt and baking soda on top, then thoroughly mix these dry ingredients together. Ensuring no lumps remain helps create an even texture throughout the cookie dough.
Step 7: Combine Wet and Dry Ingredients
Using a rubber spatula, gently fold the flour mixture into your butter mixture just until the dough comes together without any streaks of flour remaining. Be careful not to overmix, as this will make your cookies tough rather than tender. This magical moment has you almost ready for the oven—feel free to sneak a little taste; the dough is pure temptation!
Step 8: Chill the Dough
Pop your dough in the fridge for at least one hour so it firms up nicely. This step helps the cookies keep their shape and develop a perfect texture once baked. Before you start shaping, let the dough sit a few minutes at room temperature so it’s easier to work with.
Step 9: Preheat the Oven and Prepare Baking Sheets
Set your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone mats. Proper lining prevents the cookies from sticking and helps them bake evenly.
Step 10: Shape the Cookies
Use a cookie scoop to portion out about 1 and 1/2 inch balls of dough—this size yields the perfect bite and sandwich thickness. If you want to get precise, the exact scoop used in the recipe creates uniform cookies every time.
Step 11: Arrange Dough on Baking Sheets
Place the dough balls on your lined sheets with at least 2 inches of space between them, as they spread quite a bit during baking. For neat separation, bake fewer cookies per tray if desired. Approximately 35 individual cookies will result from this batch.
Step 12: Bake the Cookies
Bake for 10-11 minutes. The cookies are ready when they puff up, edges are slightly firm, and the centers have a small shiny spot no larger than a dime. Once out of the oven, watch as they gently flatten and develop charming cracks—this rustic look adds character!
Step 13: Assemble the Sandwich Cookies
When cookies have completely cooled, generously spread a tablespoon or more of your homemade salted caramel sauce onto the bottom of one cookie and sandwich it with another. Resist the immediate urge to devour… or don’t! The crispy edges will soften overtime as the caramel melds perfectly into the cookie. This Salted Caramel Sandwich Cookies Recipe yields 17-18 delicious cookie sandwiches.
How to Serve Salted Caramel Sandwich Cookies Recipe
Garnishes
For an elegant touch, sprinkle a tiny pinch of flaky sea salt on top of the caramel before sandwiching your cookies. This amps up the flavor contrast and offers a delightful crunch that complements the chewy cookie and luscious caramel.
Side Dishes
Pair these scrumptious cookies with a warm cup of coffee or a creamy latte to balance their sweetness. They also work beautifully alongside a scoop of vanilla ice cream or fresh whipped cream if you want to elevate dessert time.
Creative Ways to Present
If you’re bringing these cookies to a party, arrange them on a rustic wooden board surrounded by fresh fruits like sliced apples or pears. Wrap them individually in parchment paper tied with twine for a thoughtful, homemade gift. You can even drizzle a little extra salted caramel sauce artistically on the serving plate for added flair.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies separate and unassembled in an airtight container to avoid the caramel oozing out. This way, both cookies and caramel stay fresh and firm, ready for sandwiching just before serving. Store at room temperature for up to three days.
Freezing
The unassembled cookie rounds freeze beautifully. Place them in a single layer on a tray at first, then transfer to a sealed freezer bag or container once firm. When you’re ready, thaw at room temperature and sandwich with caramel right before serving for best results. The caramel itself freezes well in a jar, too.
Reheating
If you want to revive the gooey softness, warm the assembled cookies a few seconds in the microwave or at low oven temperature, just enough to soften the caramel and refresh the cookie texture. Be careful not to overheat, or the caramel may become too runny.
FAQs
Can I use store-bought caramel sauce instead of homemade?
Absolutely! While homemade salted caramel sauce gives the best balance of flavor and texture in this recipe, a high-quality store-bought caramel can work in a pinch. Just be sure it’s thick enough to act as a filling without dripping excessively.
What if I don’t have kosher salt?
You can substitute with regular table salt but use half the amount since it’s more concentrated. The salt is key to highlighting the flavors, so don’t skip it!
How do I prevent the caramel from oozing out of the sandwich cookies?
Chilling the cookies well before adding the caramel and assembling helps. Also, using a slightly thicker caramel sauce and assembling just a few hours before serving keeps the filling in place.
Can I make these cookies gluten-free?
With some adjustments, yes! Substitute the all-purpose flour with a gluten-free blend designed for baking, and you may need to tweak the texture slightly, but the salted caramel sandwich cookies recipe will still be delicious.
What causes the cookies to spread too much?
Usually, not chilling the dough enough or using too much butter can cause excessive spreading. Be sure to chill your dough well and measure your butter precisely for the best results.
Final Thoughts
I can’t recommend this Salted Caramel Sandwich Cookies Recipe enough if you adore rich, comforting desserts with a special touch of elegance and homemade charm. It’s a recipe that encourages slow savoring and sharing with loved ones. Once you bite into that perfect blend of brown butter cookies and silky salted caramel, you’ll be hooked—so grab your ingredients and get baking today!
Print
Salted Caramel Sandwich Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus chilling time
- Yield: 18 sandwich cookies (about 35 individual cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Sandwich Cookies combine the rich, nutty flavor of browned butter cookies with a luscious homemade salted caramel sauce filling. Crisp edges and tender centers make the perfect base for a buttery, sweet caramel sandwich that softens delightfully after a little time. Ideal for cookie swaps, holiday treats, or indulgent anytime desserts.
Ingredients
Cookies
- 14 tablespoons salted butter (2 sticks minus 2 tablespoons)
- 1 and 3/4 cups dark brown sugar, packed
- 2 tablespoons molasses
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon baking soda
Filling
- 1 and 1/2 cups homemade salted caramel sauce (cooled to room temperature, without added cream)
Instructions
- Make the caramel. Begin by preparing your homemade salted caramel sauce as per the referenced recipe, omitting the optional 3 tablespoons of cream. Allow the caramel to cool completely to room temperature before using.
- Brown the butter. In a medium pot over medium heat, melt the 14 tablespoons of salted butter. Stir occasionally and watch closely as the butter foams, then the foam recedes. When brown specks form and a nutty aroma develops – about 5 minutes – remove from heat immediately to avoid burning.
- Add the wet ingredients. Off the heat, whisk in the 1 and 3/4 cups packed dark brown sugar, 2 tablespoons molasses, and 1 tablespoon vanilla extract. The mixture will appear greasy and overly buttery; this is expected.
- Cool the mixture. Transfer the mixture to a mixing bowl if desired to help it cool faster. Let it cool until you can comfortably touch it without burning your finger.
- Add eggs. Whisk in 1 large egg and 1 large egg yolk thoroughly once the mixture has cooled properly.
- Add dry ingredients. Spoon and level 2 cups all-purpose flour into a bowl. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon baking soda on top. Use a teaspoon to mix the salt and baking soda into the flour until no lumps remain.
- Combine dry and wet ingredients. Using a rubber spatula, gently fold the flour mixture into the butter mixture until no white streaks remain. Avoid overmixing to keep cookies tender.
- Chill the dough. Refrigerate the dough for at least 1 hour until firm and no longer warm. Allow it to sit at room temperature a few minutes before shaping.
- Preheat oven and prepare pans. Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape cookies. Use a cookie scoop to form 1 and 1/2 inch balls of dough. Place the balls on the prepared sheets, spacing at least 2 inches apart to allow spreading.
- Bake. Bake the cookies at 350°F for 10-11 minutes. Cookies are done when centers are puffed and edges look slightly firm, with a small shiny spot the size of a dime in the middle.
- Cool fully. Remove cookies from oven and allow to cool on the sheet for a few minutes before transferring to wire racks to cool completely, preventing breakage.
- Assemble sandwiches. Spread a little more than a tablespoon of cooled homemade salted caramel sauce on the bottom side of one cookie and sandwich with another cookie bottom. The edges will soften as they rest with the caramel filling.
- Storage. Store assembled sandwiches uncovered on a flat surface without stacking to avoid caramel oozing. For best presentation, assemble sandwiches a few hours before serving and refrigerate covered if necessary. Bring to room temperature before eating for optimal texture.
Notes
- Brown butter gives these cookies a deep, nutty flavor that is essential to the recipe.
- Be careful not to overbake cookies; they should look slightly underdone in the center before cooling.
- Use kosher salt for balanced seasoning; reduce amount if using finer table salt.
- If homemade salted caramel is not available, use a high-quality store-bought salted caramel but adjust sweetness accordingly.
- Allow cookies to cool completely before sandwiching to prevent caramel melting too much.
- Cookies will soften around the edges after assembly due to caramel moisture—this is normal.
- For cleaner sandwiches, assemble shortly before serving.
