If you don’t think a cookie can change your life, think again! Years ago at a bakery, I had a salted caramel cookie, sandwiched together with the most amazing Salted Caramel, and have been obsessed ever since. I finally got the recipe right! These browned butter cookies are tender and chewy, perfectly crisp just on the edge, and absolutely flat, sandwiched with the most incredible, velvety, salty-sweet caramel! They are super easy to make; no mixer required!
Table of Contents
- Salted caramel sandwich cookies
- Salted caramel cookie sandwich ingredients
- How to make salted caramel sandwich cookies
- How to store leftover caramel sandwich cookies
- Can you freeze salted caramel cookies?
- Frequently asked questions for caramel cookie sandwiches
- More cookie recipes to love
- Salted Caramel Sandwich Cookies Recipe
Edison, who is 4, came up to me yesterday. “Mom, I want a neck tattoo.”
I’m sorry, what now?
Nonchalantly: “Yeah, can you help me put this on?” He points to the center of his neck, toward his diminutive Adam’s apple. He holds up a rainbow unicorn tattoo with stars.
UMM. “I love this tattoo, Edison. Why don’t we put it on your hand, or your arm?” He was not impressed. We ended up compromising and placing it completely hidden on his upper thigh. Okay, Taylor. 😂 (It’s fitting; he is a legitimate Swiftie.)
The very next day my friend Jackie, who does family photography, texted to say that she has an open spot this weekend for a mini session. I snagged it and was extra grateful that I hadn’t let Edison David-Beckham himself.
Even with the success of neck-tattoo-avoidance, the panic is still setting in, because currently ALL of my children have terrible haircuts. And not only do I not have a matching set of outfits in a fall palette picked out, I’m pretty sure my kids only have high-water pants from last winter lurking in their drawers. (Because it’s currently 98 degrees outside and we’re still rocking shorts on the daily.)
It’s too much. I’m not mom enough for this. Can I exchange a plate of salted caramel cookies for someone to tell me how to dress my children? We’ve got caramel everything EXPLODING from our kitchen at the moment.
Salted caramel sandwich cookies
These cookies are the culmination of years of testing! I first tried these cookies at a local bakery here in Sacramento, called Selland’s. They have a salted caramel cookie there that is to-die-for. Two perfectly flat cookies, that are chewy and tender, sandwiched with incredible salted caramel. Here are the cookies from Selland’s that I’ve been eating for at least 8 or 9 years:
I can’t tell you how pleased I am that my final recipe looks so much like these!! It took me forever to get this right!!
The secret for the cookies is using browned butter. I’ve been obsessed with browned butter for a long time, its my secret ingredient in so many recipes, like my No Bake Cheesecake, Brown Butter Glazed Carrots, and these Soft Pumpkin Cookies. The cookies are extremely simple, featuring only the flavor of browned butter, brown sugar, and a hint of molasses to take things even deeper.
They are phenomenal just by themselves. I could eat this whole darn stack. They are chewy, bendy, delightfully crisp on the edges, and thin enough that you can throw down like 5 of them before you’ve even realized what’s happened, kind of like Prudy’s Sugar Cookies.
But then you go and sandwich them with my favorite Homemade Salted Caramel Sauce and…you guys. It’s just insane how good these are. You have to try them!
Salted caramel cookie sandwich ingredients
Here’s everything you need! This is a simple recipe, you probably have almost everything. Definitely look at the recipe card to get full ingredient amounts and instructions!
- butter
- dark brown sugar
- molasses
- vanilla
- eggs
- all purpose flour
- kosher salt
- baking soda
- 1 recipe Easy Salted Caramel Sauce
How to make salted caramel sandwich cookies
This recipe is made all in one pot, if you are lazy like me! No stand mixer or even mixing bowl required.
Start by making your caramel. You need time for it to cool. Head on over to my Salted Caramel Sauce post for all the details. I don’t recommend subbing store bought caramel. Most brands will be too thin to use as a spread between cookies.
Now for the cookies. In a pot, melt some butter and let it get all brown and delightful. You will know it is browned when a swirl of little browned bits is brought up to the top of the white foam as you stir.
Smell this goodness! It’s literally the best. Here you can see the browned bits that have settled on the bottom of the pan.
Add in the browned sugar, molasses, and vanilla:
Then you need to let the mixture cool off for a bit. You can speed this up by transferring to a mixing bowl that’s not metal (metal conducts heat) or sticking it in the fridge for a minute. You just don’t want to curdle your eggs. You can add the eggs when the butter and sugar is cool enough to touch with a finger without burning yourself. Whisk the eggs in completely.
Add the flour, salt, and baking soda.
And here is the final dough! It’s dangerously simple. You do have to chill this mixture before baking, so spread the dough out in the pan, or spread it out into a tupperware or large bowl, and stick it covered in the fridge. The thinner the layer of dough, the less it is sitting in one big mass, the faster it will cool.
Now it’s time to scoop. I made the balls about 1 and 3/4 inch across. Spread them out on a pan, about 8 or 12 cookies to a sheet, and bake.
The cookies will puff up like this:
And then fall perfectly flat. They really are so good just by themselves, try one for yourself.
But for the love of all that’s holy…try it at least once with the homemade caramel.
It’s just a match made in heaven. I could eat these all day long!
How to store leftover caramel sandwich cookies
These cookie sandwiches can be stored at room temperature in a container with an airtight lid for 2-3 days. There is a LOT of sugar in that caramel sauce, and it acts as a preservative. You can of course refrigerate them, but the super dry fridge air will make them harder and drier as time goes on, so make sure they’re carefully wrapped if chilling. If you plan to save them for more than a day or two, it may be easier (and tastier) to follow the freezer instructions below.
Any leftover caramel filling is best stored in an airtight container. I prefer a mason jar with a good lid. The caramel can stay out on the counter for a couple weeks. The caramel will last 6 months or even longer in the fridge. When you’d like to have some, the sauce can be reheated in the microwave at 50% power until warm, or can be eaten cold with a spoon straight from the jar.
Can you freeze salted caramel cookies?
These cookies are super easy to freeze! If you have leftover baked cookies and/or cookie sandwiches with caramel already in them, place on a baking sheet and flash freeze. After about 20-30 minutes, transfer the cookies to a ziplock freezer bag, squeeze as much air out as possible, and seal. Return the bag to the freezer, where the cookies will be good for 1-2 months. Because they’re already baked, if you leave them any longer you run the risk of them drying out. Once you’re ready to use them, leave the bag on the counter until the cookies are soft enough to eat, about 1-2 hours.
My favorite way to save any extra cookies is to freeze it still as dough. This method also works really well if you want to make these ahead! Use a cookie scoop to make dough balls and place them on a silpat or parchment lined cookie sheet. Once the sheet is full, place it in the freezer for about 30 minutes to flash freeze. Then, remove the sheet and add all the cookie dough balls to a large ziplock freezer bag. The cookie dough will be good for 3-4 months. To bake after freezing, put the cookie dough balls on a cookie sheet and bake as directed in the recipe card, adding 3-5 minutes to the cook time. Once baked, follow the directions for filling the sandwiches with caramel.
The caramel sauce lasts so long in the refrigerator that I don’t ever worry about freezing it, but it can be done! (maybe I should try this to avoid eating it by the spoonful… nah!) Just add it to a ziplock bag or tupperware with a tight fitted lid. Caramel sauce will be good for about 3 months in the freezer. To use, let it thaw overnight in the refrigerator, then transfer to a glass jar with a lid.
Frequently asked questions for caramel cookie sandwiches
Simply put, they are cookies that are made with browned (cooked) butter in place of normal butter. Many cookie recipes can be adapted to use brown butter. So there is a huge variety! In addition to these sandwich cookies, I can personally recommend Brown Butter Chocolate Chip Cookies, Nutella Stuffed Browned Butter Blondies, Pumpkin Cookies with Brown Butter Icing, and yes, even Brown Butter Rice Krispie Treats!!
The sky is the limit, my friend. I love caramel as a dip for fruit (apples are my fave), as a topping over ice cream or in shakes like this Caramel Apple-Cider Reduction Shake! Try it drizzled over Apple Crisp, Banana Pie, Pumpkin Pie Bars, or even Sweet Potato Pie. I want to try it on top of Snickerdoodle Cookie Pie from Sugar Spice and Glitter, sounds amazing! And, if what you really want instead of caramel sauce is the most incredible homemade Soft Caramel Candies or the Perfect Caramel Apple, we’ve got you covered there too!
While I of course love caramel all year, I think caramel especially pairs well with The Best Fall Recipes! Be sure to scroll through all the amazing things on that page that you could pair with this sauce, including all things Pumpkin, Cinnamon, more Apple and so much more!
While they may look similar, there is a difference. Dulce de Leche is made from milk and sugar only, and the end result is generally a thick, paste like consistency. Caramel is usually made from sugar, milk or cream, butter, and vanilla. Dulce de leche would be an amazing substitute for the Salted Caramel Sauce called for in this recipe!
More cookie recipes to love
Cookies are like the chicken noodle soup of desserts. Always delicious, always comforting. But even better because there are sooo many different versions to choose from! For real though, you should check out the more than 80 Cookie Recipes on the blog. They’re all amazing! Here are some that are over-the-top good, just like these caramel sandwiches!
- Peanut Butter Oatmeal Sandwich Cookies >> when you’re looking for ultra pb flavor, these are IT. Peanut butter oatmeal cookies AND peanut butter frosting, please and thank you
- Ginger Molasses Sandwich Cookies with Buttercream Frosting >> one of my absolute favorite cookies during the holidays (ok, any time of year)
- Double Chocolate Chip Cookie Recipe >> these are HUGE, bakery style, and ultra-chocolatey
- Thick and Chewy Peanut Butter Butterfinger Cookies >> out of this world delicious, check out the reviews on this one!
- Outrageous Pretzel Peanut Butter Reese’s Cookies >> soft, chewy, irresistibly decadent. I mean c’mon, they’ve got Reese’s cups and Reese’s Pieces, guys!
- Fresh Raspberry Lemon Cookies with Glaze >> summer in a cookie with the best, brightest flavor
- Banana Cream Pie Cookies >> you will NOT regret making this cookie version of the classic pie!
- Macaron Recipe from Preppy Kitchen
- The Best Pizzelle Recipe from Sugar Maple Farmhouse
Annndddd… because I can’t help myself when it comes to cookies, here are some classics to choose from too!
- Best Chewy Chocolate Chip Cookie Recipe >> the best ever. No really. And so, SO easy!
- Thick & SOFT Sugar Cookie Recipe (That Holds Its Shape) >> I thought I hated sugar cookies (dry, crumbly? ew) until I tried these!
- The BEST Snickerdoodle Recipe (Perfectly Soft and Chewy) >> look no further, this is the best snickerdoodle recipe ever and puts all others to shame
- The Best Oatmeal Raisin Cookies with Molasses >> super delicious, fight me! If you think you don’t like oatmeal raisin, I dare you to try these
- The Best Peanut Butter Cookies >> the search is over – these are the softest, most flavorful pb cookies you’ll ever make
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Salted Caramel Sandwich Cookies
Ingredients
- 14 tablespoons salted butter
- 1 and 3/4 cup dark brown sugar, packed
- 2 tablespoons molasses
- 1 tablespoon vanilla
- 1 large egg
- 1 large egg yolk
- 2 cups all purpose flour, spooned and leveled
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 and 1/2 cups homemade Salted Caramel Sauce
Instructions
- Make the caramel. The salted caramel needs time to cool after you make it, so start with that. I've got all the details on my Salted Caramel Sauce post. Do not add the optional 3 tablespoons of cream. Let the caramel cool to room temperature.
- Brown the butter. In a medium pot, add 14 tablespoons butter (This is 2 sticks of butter, minus 2 tablespoons). Set the pot over medium heat and let the butter melt. Keep the heat on medium and don’t walk away. Stir occasionally. Soon the butter will bubble and form a thick white foam on top. After that, the foam will recede a little bit and you will start to see little brown “bits” forming on the bottom of the pan. Stir them up and take a whiff. If you see brown specks and your butter has taken on a nutty aroma, your butter is browned. Take it off the heat right away. This process takes about 5 minutes, and it goes from browned to burned really quick, so pay attention!
- Add the wet ingredients. Off heat, add 1 and 3/4 cup packed brown sugar, 2 tablespoons molasses, and 1 tablespoon vanilla. Whisk well. The mixture will seem overly butter-y and slightly greasy. Don't stress.
- Let the mixture cool for a few minutes. You can transfer it to a mixing bowl if you like, this will help it cool down faster, since your metal pot conducts heat.
- Once the butter mixture is cool enough for you to touch it with a finger and not burn yourself, add in 1 egg and 1 egg yolk. Whisk very thoroughly.
- Add the dry ingredients. Add 2 cups all purpose flour, spooned and leveled, but don't mix yet. On top of the flour, add 1 teaspoon kosher salt (use half the salt if you are using table salt) and 1/2 teaspoon baking soda. Mix the soda and salt into the flour using your teaspoon, making sure there are no lumps.
- Use a rubber spatula to mix the flour into the butter, until there are no more white streaks. Once all the flour is incorporated, stop mixing. Over mixing cookie dough makes for a tough cookie. Give this magic dough a taste. Try not to eat it all.
- Chill the dough for at least an hour or so, until it is no longer warm and is quite firm. Once chilled, let the dough rest out of the fridge for a few minutes so that it is easier to work with.
- Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper or silpats.
- Use a cookie scoop to shape the cookie dough into 1 and 1/2 inch balls. See photos to get an idea of the size. Here is the exact cookie scoop that I used.
- Place the cookie dough balls on the lined baking sheet with at least 2 inches in between each cookies, these cookies spread a lot! I baked about 12 cookies per pan, but if you are really dedicated to them not touching at all, do 8 cookies per pan. This recipe makes about 35 individual cookies.
- Bake the cookies at 350 for about 10-11 minutes. You will know the cookies are done when they are puffed up all across the center, and slightly firmer on the edges. The center should only have a small spot that is still shiny, no more than the size of a dime. Remove the cookies from the oven and they will fall flat and crack within 1-2 minutes. Remove to a wire rack after a few minutes, and let cool completely
- Make sandwiches. Once the cookies are cool, add a little more than a tablespoon of Homemade Salted Caramel Sauce onto the bottom of a cookie, then sandwich it with the bottom of another cookie. Devour immediately! The crispy cookie edges will soften from the caramel after they have been sandwiched a while. This recipe makes about 17-18 sandwiches.
- Storage: Do not stack the cookies or the caramel might start to ooze out of the sides. Even then, the caramel might start to ooze out, it depends on how thick your caramel ended up (how long you let it turn amber, and then what temperature you cooked it to afterward.) If you are making these for an event and want them to look nice, I recommend waiting until just a couple hours before serving to make them into sandwiches, and then if you are still worried, storing them covered in the fridge. Let them come to room temperature before serving!
Can this dough be made made ahead and refrigerated / frozen?
Hi Jason, definitely! Use a cookie scoop to make dough balls and place them on a silpat or parchment lined cookie sheet. Once the sheet is full, place it in the freezer for about 30 minutes to flash freeze. Then, remove the sheet and add all the cookie dough balls to a large ziplock freezer bag. The cookie dough will be good for 3-4 months. To bake after freezing, put the cookie dough balls on a cookie sheet and bake as directed in the recipe card, adding 3-5 minutes to the cook time. Once baked, follow the directions for filling the sandwiches with caramel. Enjoy!
Okay… I made these a couple weeks ago and just LOVED them. The caramel was superb. Granted my cookies expanded and that was on me, I did too much batter per scoop and they didn’t spread/thin out, until my 3rd tray then I figured I was putting too much. Even though, the fluffier ones were JUST as amazing! I froze some and would just grab one or 2 from my resealable freezer bag, used the air sucker wand to ensure freshness and they were perfect each time. Caramel just stayed on the counter in a airtight container as suggested and it was beautiful! Thanks for this recipe Karen, I am all things caramel. I joke I could eat my way out of a bathtub full of caramel, so these hit the spot!
Michelle! I’m so happy to hear you loved these!! Thank you for leaving the first review on this recipe, that is so helpful and kind. I love that you were so smart and tucked some away in the freezer, great minds think alike :)
My favorite part about reading this, is that I could actually hear you while reading. Especially during you family picture freak out. That was the best.😆
Also, I will have to test these!