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
Scale
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.
