Monday, November 14, 2011
Salted Caramel Chocolate Sandwich Cookie Recipe
Have you noticed the increase in 'homemade oreos' that are in bakeries these days? I decided that instead of trying to replicate the already perfect oreo cookie, I would try to make a sandwich cookie with a different filling. What could be better than salted caramel? You can make these for any time of the year- I just happened to need one last excuse to use my Fall Acorn and Leaf cutters before I move on to Holiday baking...
These chocolate cookies aren't too sweet... more of a sophisticated cookie- so, the buttery sweet and salty caramel is just the perfect compliment. They are great after dinner cookies with a Pumpkin Spice coffee or even for breakfast, if you dare...
For the recipe for the Pumpkin Spice Latte/Coffee, click here!
Chocolate Sandwich Cookies
with Salted Caramel Filling
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/8 teaspoon salt
6 tablespoons butter, softened
1 cup powdered sugar
1 large egg
1/2 teaspoon vanilla
In a large bowl, combine flour, cocoa and salt. In a mixer with the paddle attachment, whip together butter and powdered sugar. Add flour mixture. Incorporate egg and vanilla. Form into two disks, wrap in plastic wrap and chill for 1 hour.
Remove plastic and roll one of the disks out onto a floured board to a 1/4 inch thickness. Cut shapes. Place cookies on a silpat or parchment lined baking sheet. Brush off excess flour. Bake at 325 for 8-10 minutes until firm.
Sandwich the cookies with cooled Salted Caramel Filling...
Salted Caramel Filling
1 1/2 cups sugar
1/3 cup water
1 cup heavy cream
1 tablespoon of course Sea Salt
In a heavy bottomed saucepan, stir together sugar and water. Heat over medium low until sugar dissolves. Swirl the pan to stir mixture. Turn the heat up to medium and bring to a boil let the mixture cook until it is a light chestnut brown color, about 5-7 minutes. Be careful not to let it burn - it can happen very quickly, especially if the heat is too high. The mixture should be thick and bubbly. Remove from heat.
With whisk, stir in heavy cream - be careful, the mixture will bubble up! Continue stirring to combine. Simmer over low heat until the cooked sugar melts into the cream and they are incorporated, about 2 minutes. Stir in salt. Let the mixture cool until it is the right consistency for the cookie filling.
Chill the dough in plastic wrap.
Roll it out onto a floured surface.
Cut shapes - these cookies work best as small cookies.
I like to use silpat baking liners on my baking sheets - they never burn on the bottom and are very easy to clean up.
Bake just until firm.
I like to put the caramel filling into a piping bag to make it a neater process. Isn't the caramel a beautiful color?
Make sure you get the caramel to a good thick, but still spreadable consistency. Make sure it is not too runny - or it will just run off of the cookie!