Caramel & Brown Sugar Cookie Sandwiches

Caramel Sandwich Cookies
I had a terrible craving for cookies the other day and it made me think of the the cookie sandwich I had at Magnolia a few years ago. So soft and the frosting just squished out everywhere when I bit into it.

Caramel Sandwich Cookies
I used leftover caramel pieces I bought in the US to make caramel cookies but any kind of chip would work nicely. The selection of chips in the UK is pretty boring so I used what I had left in my secret stash from my last trip back home (if you don’t have access to something like caramel bits then some chopped nuts would be a good alternative).

Caramel Sandwich Cookies
I paired the caramel cookie with a brown sugar frosting.These are not fancy cookies. No piping allowed and the filling must spill out a little when slathered on!
Enjoy with a glass of cold milk!
Caramel Sandwich Cookies
Have a glass of milk handy for these!
Caramel & Brown Sugar Cookie Sandwiches


Caramel Cookies

2 1/4 cups plain flour

1/2 tsp baking soda

1 3/4 sticks unsalted butter, at room temperature

3/4 cup sugar

1/4 cup brown sugar

1 tsp salt

2 tsp vanilla

2 eggs

2 cups caramel bits or chips of your choice

Brown Sugar Frosting

1/2 cup unsalted butter

1 cup brown sugar

1/4 cup milk

2 cups icing sugar, sifted


  1. Make the cookies. Preheat the oven to 350 F/180 C. Whisk the flour and baking soda in a small bowl and set aside.
  2. Beat the butter, granulated sugar and brown sugar together until pale and fluffy. Add the vanilla, salt and eggs. Beat until combined.
  3. Add in the flour and combine. Fold in the caramel bits.
  4. Using a cookie scoop place each scoop of dough 2 inches apart on a greased or parchment lined baking sheet and bake for 10-12 minutes. Place on a cooling rack.
  5. Make the filling. Melt the butter in a saucepan.
  6. Add the brown sugar and bring to a boil. Lower the heat and let simmer for 2 minutes, stirring constantly.
  7. Add the milk, bring to a boil for another 2 minutes, stirring constantly. Remove from the heat and let cool until luke warm.
  8. Gradually add in the sifted icing sugar. Beat until thick enough to spread on the cookie. If the frosting becomes too thick add a drop of hot water.9. Slather a generous amount on the inside of one cookie and sandwich with another cookie.
adapted from Martha Stewart Cookies and Southern Food (makes 18 sandwiches)

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