Caramel Cream Sandwich Cookies

10 Reviews

“As kids we would pull these apart like Oreos and lick off the frosting!” - by Robin J.

Ingredients

1 cup butter
3/4 cup packed brown sugar
1 egg yolk
2 1/4 cups all-purpose flour, sifted
2 tablespoons butter
1 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla extract
4 tablespoons heavy cream

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Metric US

Original recipe yields 4 dozen

Directions

Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling.
Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand. Press with fork in one direction to make a design.
Bake at 325 degrees F (165 degrees C) for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Place flat sides of two cookies together with frosting, sandwich-style.
To Make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.

Nutrition

Amount Per Serving (24 total)

Calories
182 cal
9%

Fat
9.9 g
15%

Carbs
22.3 g
7%

Based on a 2,000 calorie diet

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Reviews (10)

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FYNN

Feb. 22, 2003

"These were fun to make and delicious! Unlike other sandwich cookies I have made, these held up well and were great to pack in lunches!..." See more"

katie.potato

Dec. 16, 2010

"The name on these is slightly deceptive. They aren't actually caramel. What you have is a rich, brown sugar cookie with a browned butter frosting. I think the name is old fashioned; before browned but..." See moreter became "cool" they just chose a name that reflected the flavor rather than the texture (again, there is no caramel texture here). I would definitely call these "Browned Butter sandwich cookies" now... cooler and more accurate! All that said, these are delicious. I make the cookies much larger (more like a walnut than a marble) and flatten them to more like 1/4 inch. Then I double the frosting! They come out chewy that way. Rich, but awesome!"

armedsker

Dec. 9, 2008

"My 80 year old mother has made these cookies for as long as I can remember. Haven't met anyone who doesn't love them! They are requested often by her kids who come to visit from out of town (grandki..." See moreds too!)"

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