Salted Caramel Cookies Sandwiches
These salted caramel cookies sandwiches combine salted caramel chocolate chip cookies with rich, salted buttercream frosting.
Servings: 12
Calories: 490kcal
Ingredients
Salted Caramel Cookies
- 1 bag Trader Joe's salted caramel chips
- ½ cup chocolate chips
- 2 ¼ cups Bob's Red Mill 1:1 gluten free flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup sugar
- 1 cup brown sugar
- 2 sticks butter softened
- 1 teaspoon Singing Dog Vanilla extract
- 2 eggs room temperature
Salted Caramel Buttercream
- 1 stick butter softened
- 2 teaspoon sea salt caramel sauce
- pinch salt
- 1 ½ cups powdered sugar
- ¾ teaspoon Singing Dog Vanilla extract
- 2 teaspoon almond milk
Instructions
Salted Caramel Cookies
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
- Mix the flour, salt, and baking soda in a medium bowl and set aside.
- In a stand mixer with the paddle attachment, whip the butter, brown sugar, sugar, and vanilla extract until cream.
- Add the eggs and dry ingredients to the whipped butter and mix until fully combined.
- Stir the caramel chips and chocolate chips into the dough with a rubber spatula.
- Chill the dough for 30 minutes in the refrigerator.
- Use a 2-tablespoon cookie scoop to scoop out balls of dough and place them on the prepared baking sheet 2 inches apart.
- Bake the cookies for 9 to 10 minutes until the edges are slightly brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.
Salted Caramel Buttercream
- In a stand mixer with a paddle attachment, whip the butter until creamy.
- Add half the powdered sugar to the butter and mix on low until almost combined. Then, add the salt and vanilla and mix again.
- Add the remaining powdered sugar, sea salt, and caramel sauce and mix, beginning on low, then increase the speed to medium-high until combined.
- If necessary, add 1 teaspoon at a time of almond milk, mixing after each addition, to adjust the frosting to your preferred consistency.
Assemble
- Turn half the cooled cookies over so the flat side is facing up. Then, use a piping bag to cover them in buttercream frosting.
- Top the frosted cookies with the remaining cookies. Enjoy!
Notes
Storage
- Store at room temperature for up to 5 days in an airtight container.
- Refrigerate for up to a week in an airtight container.
- Wrap cookies in plastic wrap and freeze for up to 1 month in an airtight, freezer-safe container.
- Serve cold or at room temperature.
- Your butter should be softened but not warm before creaming it for the cookie dough.
- Mix the cookie dough until just combined. Don't overmix the dough, or the cookies will lose that soft, chewy texture.
- If you freeze your sandwich cookies, chill them before wrapping them in plastic to avoid sweating.
Nutrition
Calories: 490kcal | Carbohydrates: 63g | Protein: 4g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 488mg | Potassium: 65mg | Fiber: 2g | Sugar: 47g | Vitamin A: 747IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg
