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Salted Caramel Sandwich Cookies

Delicious sandwich cookies filled with gooey salted caramel, perfect for a guilt-free treat.
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Prep Time 1 hour
Cook Time 17 minutes
Total Time 1 hour 17 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/4 cup 60 g butter, room temperature Browned butter can be used for added flavor.
  • 1/3 cup 40 g powdered sugar Provides a light and fluffy texture.
  • 1 pcs 1 egg yolk, room temperature Adds moisture and binds ingredients.
  • 1 tsp vanilla extract Enhances the sweetness and aroma.
  • 1/8 tsp salt Balances the sweetness.
  • 2 tbsp + 1.5 tsp 17.5 g almond flour Healthier alternative to regular flour.
  • 2/3 cup 80 g cake flour Contributes to a soft texture.
  • 1/2 cup 100 g granulated sugar Adds sweetness and crisp edges.
  • 2.5 tbsp 30 g brown sugar Adds moisture and deeper flavor.
For the Salted Caramel
  • 2.5 tbsp 25 ml glucose or corn syrup Prevents crystallization in caramel.
  • 5 tbsp 70 ml heavy cream Enriches the caramel sauce.
  • 2 tbsp 30 ml whole milk Provides creaminess.
  • 1/2 pcs vanilla bean or 1 tsp vanilla extract For intense vanilla flavor.
  • 3 tbsp 45 g unsalted butter, room temperature Adds richness to the caramel.
  • 1 tsp soy sauce, miso, or 1/3 tsp kosher salt Enhances umami flavor of caramel.

Method
 

Preparation
  1. In the bowl of a stand mixer, beat the butter until smooth. Sprinkle in the powdered sugar and mix until light and fluffy.
  2. Mix in the egg yolk and vanilla until fully incorporated.
  3. Add the almond flour and cake flour, mix on low then increase to medium until the dough looks crumbly.
  4. Bring the dough together and divide in half. Shape each portion into a flat square, wrap, and roll into a square measuring 15.5 cm on each side.
  5. Freeze the dough squares for at least 30 minutes.
  6. Preheat the oven to 325°F (160°C).
Cookie Baking
  1. Once the dough is firm, slice into 5 cm squares and transfer to a parchment-lined baking tray.
  2. Bake for 15-17 minutes until lightly golden, then cool completely.
Caramel Preparation
  1. In a small saucepan, heat heavy cream and milk until warm.
  2. In a medium saucepan, heat glucose, granulated sugar, and brown sugar until fully melted and golden brown.
  3. Slowly add warm cream and milk mixture, stirring constantly until caramel reaches 125°C.
  4. Remove from heat, stir in butter, vanilla, and soy sauce until smooth. Pour into a prepared pan to cool.
  5. Chill until firm, then cut into squares.
  6. Sandwich caramel squares between cookie squares and serve.

Notes

These cookies can be stored in an airtight container for up to a week. For a healthier version, consider a sugar substitute. Great for meal prep!