Those chocolate caramel cookies to take quite some time to make, especially if you do everything from scratch including the caramel but they are so worth it.

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Tips to make the process easier and faster

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• Plan well before starting the recipe
• You can prepare all elements of the recipe in advance. They can all be kept in the fridge from a couple hours before starting to a couple of days.
• The cookie dough can be prepared 1-2 days before or you can bake all the dough and store the cookies halves in a container at room temperature for a couple of days before assembling.

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Be creative and create your own variations

Those cookies are very versatile, you could replace the dark chocolate ganache with milk chocolate or even white chocolate ganache. Be mindful of the ratios chocolate / cream. For white chocolate ganache, use 200g white chocolate for 100g heavy cream. For milk chocolate, use 150g milk chocolate for 100g heavy cream.

You could also play with incorporating nut butter in the ganache.

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If you are interested, you can check out the recipes for my chocolate hazelnut sandwich cookies or my extra chocolate sandwich cookies.