Salted Caramel Chocolate Sandwich Cookie Recipe

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDWL5R-Uvd9bC5S6-gI0zsU0rxlUxsxRAN0dLf7X-fjcmcsynYgPXnjWeNH7kiUuuHjBDkk2GD2sbc0GwUQuutd4dxHBxcj2SN3gwNsjKW6WitU-Tesi2SwfKmGNJSi2Yf9TGTxlrkHQ/s1600/IMG_8362.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDWL5R-Uvd9bC5S6-gI0zsU0rxlUxsxRAN0dLf7X-fjcmcsynYgPXnjWeNH7kiUuuHjBDkk2GD2sbc0GwUQuutd4dxHBxcj2SN3gwNsjKW6WitU-Tesi2SwfKmGNJSi2Yf9TGTxlrkHQ/s640/IMG_8362.jpg" width="480" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDWL5R-Uvd9bC5S6-gI0zsU0rxlUxsxRAN0dLf7X-fjcmcsynYgPXnjWeNH7kiUuuHjBDkk2GD2sbc0GwUQuutd4dxHBxcj2SN3gwNsjKW6WitU-Tesi2SwfKmGNJSi2Yf9TGTxlrkHQ/s1600/IMG_8362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmOBQYqXm7LuzmjaBeKXW37beE18fTv1r3ZPjyR3EAEOwkrO2HJkXudUWRia2VGGlzJYPa2sZZAdC0sNbQX_hU7huDOyw7dFYulwp4iwI7uQLxQYxUjepgMdaAvu39isP6atWEL3w6sU/s1600/IMG_8369.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmOBQYqXm7LuzmjaBeKXW37beE18fTv1r3ZPjyR3EAEOwkrO2HJkXudUWRia2VGGlzJYPa2sZZAdC0sNbQX_hU7huDOyw7dFYulwp4iwI7uQLxQYxUjepgMdaAvu39isP6atWEL3w6sU/s320/IMG_8369.JPG" width="320" /></a></div><span style="font-size: small;">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...</span><br /><br /><span style="font-size: small;">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 <a href="http://jennysteffens.blogspot.com/2011/11/homemade-pumpkin-spice-latte-recipe.html" target="_blank">Pumpkin Spice coffee</a> or even for breakfast, if you dare...</span><br /><br /><span style="font-size: small;"><a href="http://jennysteffens.blogspot.com/2011/11/homemade-pumpkin-spice-latte-recipe.html" target="_blank">For the recipe for the Pumpkin Spice Latte/Coffee, click here! </a></span><br /><br /><span style="font-size: large;">Chocolate Sandwich Cookies</span><br /><i>with Salted Caramel Filling</i><br /><br />3/4 cup all-purpose flour<br />1/3 cup cocoa powder<br />1/8 teaspoon salt<br />6 tablespoons butter, softened<br />1 cup powdered sugar<br />1 large egg<br />1/2 teaspoon vanilla<br /><br />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. <br /><br />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. <br /><br />Sandwich the cookies with cooled Salted Caramel Filling... <br /><br />Salted Caramel Filling<br /><br /><br />1 1/2 cups sugar<br />1/3 cup water<br />1 cup heavy cream<br />1 tablespoon of course Sea Salt<br /><br />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.<br /><br />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.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7NVw1tg-CtqJ_SZkbeXRRMaIdNqdekupfehfgGa8_uk8t-lpOQNtS7OmoZOhevkBesKoGAmlU7bTqYMMBkR9_10YE16GMARRlBVxNFF21jrPFPdmMaM2S3qog3rC9CK-zC5NHDzafHU/s1600/IMG_8311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7NVw1tg-CtqJ_SZkbeXRRMaIdNqdekupfehfgGa8_uk8t-lpOQNtS7OmoZOhevkBesKoGAmlU7bTqYMMBkR9_10YE16GMARRlBVxNFF21jrPFPdmMaM2S3qog3rC9CK-zC5NHDzafHU/s640/IMG_8311.JPG" width="640" /></a></div><br />Chill the dough in plastic wrap. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuCqSM1Tsf65Q4vAEb38_uRqT1w-C6hOM8b1O4pK5iKahUvfwILtjQomIYcXaTepOy37d49UfXuakz5tdb_IIT2AC5QSHOPhp9IViSKkYoFgaspeDdC0krTmXprTnAjX9Yr-hph4_is8/s1600/IMG_8312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuCqSM1Tsf65Q4vAEb38_uRqT1w-C6hOM8b1O4pK5iKahUvfwILtjQomIYcXaTepOy37d49UfXuakz5tdb_IIT2AC5QSHOPhp9IViSKkYoFgaspeDdC0krTmXprTnAjX9Yr-hph4_is8/s640/IMG_8312.JPG" width="640" /></a></div><br />Roll it out onto a floured surface. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qkJUf7UvpvN7msCzt9c6KWmHUSnWUmzAXLZbXAhiq_FCzcMOh6-44IZi8zX0hLdkJ6fND6ljTS8tMLXyjaqd3wVYrvcE_p91kBcF4Mg-XjHHsqP7qia8mxZF8xtV6s4yvFSCZ66N6x0/s1600/IMG_8314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qkJUf7UvpvN7msCzt9c6KWmHUSnWUmzAXLZbXAhiq_FCzcMOh6-44IZi8zX0hLdkJ6fND6ljTS8tMLXyjaqd3wVYrvcE_p91kBcF4Mg-XjHHsqP7qia8mxZF8xtV6s4yvFSCZ66N6x0/s640/IMG_8314.JPG" width="640" /></a></div><br />Cut shapes - these cookies work best as small cookies.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6PMY1c5iY3xGF1UIANoiDjPVPPzmbrhyphenhyphenm94lbLWUc6ttUSuhnW3J3RPOs5iURx1WAQ8BA7VCN4DfkyU0HfAeTD0mXKXjYDldbDbGL2mVvCupvEYCyq-BrnmmzuCkTDt4QDclDIpJDGg/s1600/IMG_8315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6PMY1c5iY3xGF1UIANoiDjPVPPzmbrhyphenhyphenm94lbLWUc6ttUSuhnW3J3RPOs5iURx1WAQ8BA7VCN4DfkyU0HfAeTD0mXKXjYDldbDbGL2mVvCupvEYCyq-BrnmmzuCkTDt4QDclDIpJDGg/s640/IMG_8315.JPG" width="640" /></a></div><br />I like to use silpat baking liners on my baking sheets - they never burn on the bottom and are very easy to clean up.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4yjfEtztZaZRF6ekalb4TdyjBcU7HIpKHSNMdCjjmewb1wMAurQKXiq-hFvsykjgnDHpd4TeS1ElDfPA466wUET-aJrtbIGB6SJSHhJnkPLUm726-747R64vYnDSpTfUXfRRbIP5GrI/s1600/IMG_8316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4yjfEtztZaZRF6ekalb4TdyjBcU7HIpKHSNMdCjjmewb1wMAurQKXiq-hFvsykjgnDHpd4TeS1ElDfPA466wUET-aJrtbIGB6SJSHhJnkPLUm726-747R64vYnDSpTfUXfRRbIP5GrI/s640/IMG_8316.JPG" width="640" /></a></div><br />Bake just until firm. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6krzVchQg7jToNPE_cCSK5K9H1jvxe-z75kWXPskeLuxzXQOwx5M9BVp775nUu9fqCPZqzA7x6ghGhGseFQVWY65TbBX3guPI3FnIQ0QDkT_ZTQJRzMjJJ49XMJBsDQp71jvPy1IYjU/s1600/IMG_8318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6krzVchQg7jToNPE_cCSK5K9H1jvxe-z75kWXPskeLuxzXQOwx5M9BVp775nUu9fqCPZqzA7x6ghGhGseFQVWY65TbBX3guPI3FnIQ0QDkT_ZTQJRzMjJJ49XMJBsDQp71jvPy1IYjU/s640/IMG_8318.JPG" width="640" /></a></div><br />I like to put the caramel filling into a piping bag to make it a neater process.   Isn't the caramel a beautiful color? <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OBvGb5sVQnwRkoT9ZXxgmGWAsEd4_RkVCDlogrdWZgcgAoUhRs-ZlcIfe9PjvG0aW2Ln_WDcBZgySqPsCBFaPnP5HqYq27LNAPQVAesr07v-y5qreHP5z9W80iTnpOcVuixklvtZFqA/s1600/IMG_8319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8OBvGb5sVQnwRkoT9ZXxgmGWAsEd4_RkVCDlogrdWZgcgAoUhRs-ZlcIfe9PjvG0aW2Ln_WDcBZgySqPsCBFaPnP5HqYq27LNAPQVAesr07v-y5qreHP5z9W80iTnpOcVuixklvtZFqA/s640/IMG_8319.JPG" width="640" /></a></div><br />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!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNje9pzTHcXPolqhbBIzyrYRInU1tSmUIKonnO5O6cTKasgaNGAVS0nSzAp2N6C9NRVMttszHF3PgEpgK5h8gNLey1iYR5-jwPa6tkF01IrGXbo4SjzN13Zlz2yUO2G7C7miAWKW3BQQ/s1600/IMG_8320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNje9pzTHcXPolqhbBIzyrYRInU1tSmUIKonnO5O6cTKasgaNGAVS0nSzAp2N6C9NRVMttszHF3PgEpgK5h8gNLey1iYR5-jwPa6tkF01IrGXbo4SjzN13Zlz2yUO2G7C7miAWKW3BQQ/s640/IMG_8320.JPG" width="640" /></a></div><br />Yum!

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 th...

Read more »

Recipes | Cupcakes | Chocolate & Salted Caramel Cupcakes

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlFj5v_YVp2rynt3uVWQQ7RosuQVR3QtIkMRYT8m2lmY4eQarI50aKwC4VpELA9wQGTgG_OYd8vxCascLERdg2vP39-GQ3vcL5WpAcVTaS9RICC8umqzoh2eAWH4dz52gp19rHTLVtPs/s1600/IMG_1354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvlFj5v_YVp2rynt3uVWQQ7RosuQVR3QtIkMRYT8m2lmY4eQarI50aKwC4VpELA9wQGTgG_OYd8vxCascLERdg2vP39-GQ3vcL5WpAcVTaS9RICC8umqzoh2eAWH4dz52gp19rHTLVtPs/s640/IMG_1354.JPG" width="640" /></a></div><br />These cupcakes are sooo decadent and sooo simple.  Yes, simple.  I created these from a basic chocolate cupcake and chocolate buttercream recipe, then topped it with store-bought caramel topping and flaked sea salt. <br /><br />Ingredients :<br />1 box of chocolate cake mix, prepared as box directs<br />18 white jumbo cupcake paper liners<br />4 sticks of butter<br />6 cups of powdered sugar<br />1 cup of chocolate chips<br />1/2 cup of heavy cream<br />1 jar of caramel topping<br />1 tablespoon of sea salt<br /><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />How to :<br /><br />1 - Bake Chocolate Cupcakes in Jumbo or Extra Large White Cupcake Liners.  You can use a boxed cake mix to make it extra easy.   One box makes 18 large cupcakes.<br /><br />2 - Chocolate Buttercream<br /><br />4 sticks of soften butter<br />6 cups of powdered sugar<br />1 cup of chocolate chips<br />1/2 cup of heavy cream<br /><br />Place chocolate chips in a microwave safe bowl and pour over heavy cream.  Microwave for 1 minute, then stir.  Repeat until the chocolate ganache (yes, that is ganache!) is smooth.  Be careful not to over heat.  Refrigerate for 15 minutes until cool.<br /><br />In your kitchen aid fitted with a paddle attachment, whip butter and 4 cups sugar for 3 minutes until fluffy and smooth.  Pour in chocolate ganache and 2 more cups of powdered sugar.  Whip until smooth.  Add more powdered sugar, if necessary to create the thickness. <br /><br />Put the buttercream in a pastry bag (or ziploc bag) and cut 1 inch opening at the bottom of the bag.  Pipe in a swirl on top of the cupcake - be very generous with frosting.<br /><br />3 - Caramel Topping<br /><br />Heat the jar of caramel (I used an ice cream caramel topping) for about 20 seconds just until pourable.  Drizzle over each cupcake.<br /><br />4 - Sea Salt<br /><br />Sprinkle over each cupcake.

Recipes | Cupcakes | Chocolate & Salted Caramel Cupcakes

These cupcakes are sooo decadent and sooo simple.  Yes, simple.  I created these from a basic chocolate cupcake and chocolate buttercream re...

Read more »