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Irresistible Milk Chocolate Caramel Sandwich Cookies

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These milk chocolate caramel sandwich cookies combine chewy cookie bases with a gooey caramel center and a smooth milk chocolate coating, creating a nostalgic and utterly satisfying treat perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (165 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 12 ounces (340 grams) soft caramel candies, unwrapped
  • 3 tablespoons heavy cream
  • 12 ounces (340 grams) milk chocolate chips or chopped milk chocolate
  • 1 tablespoon vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides as needed.
  5. Gradually add the flour mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Drop rounded balls of dough onto the prepared baking sheets about 2 inches apart. Flatten each slightly to about ¼ inch thickness.
  7. Bake for 10-12 minutes until edges are lightly golden but centers look soft.
  8. Transfer cookies to wire racks and let cool completely.
  9. In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 20-second bursts, stirring until smooth and spreadable.
  10. Spread about 1 tablespoon of caramel filling on the flat side of one cookie, then press another cookie on top to form a sandwich. Repeat with all cookies.
  11. Melt milk chocolate with vegetable oil in a double boiler or microwave until glossy and smooth.
  12. Dip each sandwich cookie into the melted chocolate, allowing excess to drip off. Place on parchment-lined trays.
  13. Let the chocolate set at room temperature or refrigerate for 15-20 minutes until firm.

Notes

Soften butter to room temperature before creaming. Do not overbake cookies; edges should be golden and centers soft. Heat caramel slowly and stir often to avoid burning. Add vegetable oil to chocolate for a glossy coating. Chill cookies before assembly to prevent caramel melting. Work in small batches when dipping in chocolate to keep coating smooth.

Nutrition

Keywords: milk chocolate, caramel, sandwich cookies, homemade treats, easy cookies, caramel cookies, chocolate coating

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