Chocolate caramel sandwich cookies

Combining all time favorites, chocolate and caramel, those sandwich cookies are the perfect guilty pleasure to savor with coffee, tea or a glass of milk.

Prep:
190
minutes
Cook:
10
minutes
TOtal:
200
minutes

Ingredients

Cookie dough: 

  • 200g flour
  • 100g butter, softened
  • 65g powdered sugar
  • 1 (50g) egg, large
  • 30g unsweetened cocoa powder
  • 1 pinch of salt

Chocolate caramel filling:

  • 100g dark chocolate 55% min
  • 100g heavy cream
  • 100g salted caramel, homemade or store bought

‍

Instructions

Prepare the biscuits:

  1. Beat together butter and powdered sugar.
  2. Add the egg
  3. Mix in the sifted flour, cocoa and salt. Do not overmix. When well combined, film and refrigerate for 30min
  4. Take the dough out and roll it out to a thickness of 3mm between two sheets of parchment paper
  5. With a 2.5 inch / about 6cm diameter cookie cutter cut dough disks and place them on a baking sheet lined with parchment paper
  6. Refrigerate for 1h
  7. Preheat the oven at 350F/180C
  8. Bake for 10 min and let cool completely on a wire rack

 

Prepare the ganache:

  1. Heat the heavy cream up to a boil.
  2. Pour over the chocolate and let sit for 2 min
  3. Mix thoroughly well until obtaining a silky ganache
  4. Mix in 100g salted caramel.
  5. Refrigerate for 2h.

 

Assembly:

  1. Using a spoon or a piping bag, apply 1 to 1.5tsp of chocolate caramel ganache on the bottom of half the cookies
  2. Top with the other half of the cookies and presslightly to spread the ganache to the edge of the cookies.àEnjoy
  3. Enjoy!

 

You can store those cookies in a container in the fridge for up to a week.

‍