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    Home ยป Cookie recipes

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    Caramel sandwich cookies

    Jump to Recipe

    These pretty, caramel sandwich cookies are super quick and simple to make.

    Overhead shot of a hand touching a caramel sandwich cookie served on a wooden plate with a mummy too logo in the lower-left corner

    They're great fun to make with the kids - all you need is some basic cookie ingredients, a jar of dulce de leche and some cookie cutters.

    The resulting cookies are sweet, crumbly and delicious - they'll disappear in record time!

    Overhead shot of a hand breaking a Caramel sandwich cookie with a mummy too logo in the lower-left corner

    Let's make 24 caramel sandwich cookies!

    Overhead shot of Caramel sandwich cookies served on a wooden plate

    Ingredients

    • 110 g (3.9 oz) salted butter softened
    • 100 g (3.5 oz) white caster sugar (superfine sugar)
    • 1 medium free range eggs
    • 1/2 tsp vanilla extract
    • 250 g (8.8 oz) plain white flour (all purpose flour)
    • 1 tsp baking powder
    • 250 g (8.8 oz) caramel / dulce de leche

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Wooden spoon
    • Food wrap
    • Nonstick baking sheet
    • Parchment/baking paper
    • Rolling pin
    • Cookie cutters
    • 5cm (2") round cookie cutter

    Instructions

    Put the butter and sugar in a large mixing bowl.

    Overhead shot of butter and sugar in a large mixing bowl

    Cream together with a wooden spoon or whisk until pale and fluffy.

    Overhead shot of mixed butter in a mixing bowl

    Add the egg and vanilla.

    Overhead shot of egg and vanilla in a large clear bowl

    Beat again with the wooden spoon or whisk. It might seem like scrambled egg at first, but keep mixing until it's smooth.

    Overhead shot of mixed butter in a mixing bowl

    Add the flour and baking powder.

    Overhead shot of mixed butter, flour and baking powder in a clear mixing bowl

    Mix everything together until it starts to clump together as a dough.

    Overhead shot of dough in a large clear bowl

    Form into a ball, wrap and chill in the refrigerator for an hour.

    Overhead shot of a ball of dough in a large clear bowl

    Preheat the oven to 180C (160C fan assisted, 350F)

    Lightly flour your surface, then roll out the dough to about 5mm thick.

    Overhead shot of a the dough being rolled out on the countertop.

    Cut out as many circles as you can.

    Overhead shot of the dough being cut out from pastry.

    Cut smaller holes out of half of your cookies. Gather up any offcuts and re-roll to get as many cookies as you can.

    Overhead shot of cutting out the middle of the cookies using the dough.

    Line a baking sheet with baking paper and carefully place the cookies on top. You may need to do more than one batch.

    Laying the cut out cookie dough, out on the baking tray.

    Bake for 6-8 minutes until just starting to colour

    Overhead shot of the finished cookie outlines having been in the oven.

    Remove from the oven and cool on wire rack

    When cool, they should be firm.

    Overhead shot of the cookie dough outlines on a yellow surface.

    Turn a whole cookie (one without a hole) onto its back and spread with 1/2-1 tsp of caramel.

    Adding the caramel to the top of the cookie outlines.

    Put a cookie with a hole on top to create your caramel sandwich cookie.

    Adding the top of the biscuits ontop of the caramel.

    Repeat until you've made up all the cookies.

    Overhead shot of adding the top to the biscuits

    What do you think? Pretty cute, right?

    Finished biscuits on a wooden board.

    Will you be having a go at making them?

    Hand holding a caramel sandwich cookies with additional caramel sandwich cookies in the background.

    Print this caramel sandwich cookies recipe

    Print Recipe
    5 from 1 vote

    Caramel Sandwich Cookies Recipe

    These pretty caramel sandwich cookies are super quick and simple to make. They’re great fun to make with the kids – all you need is some basic cookie ingredients, a jar of dulce de leche and some cookie cutters.
    Prep Time20 minutes mins
    Cook Time8 minutes mins
    Chilling time1 hour hr
    Total Time28 minutes mins
    Course: Cookies
    Cuisine: Austrian
    Diet: Vegetarian
    Servings: 24 cookies
    Author: Emily Leary

    Ingredients

    • 110 g (3.9 oz) salted butter softened
    • 100 g (3.5 oz) white caster sugar (superfine sugar)
    • 1 medium free range eggs
    • 1/2 tsp vanilla extract
    • 250 g (8.8 oz) plain white flour (all purpose flour)
    • 1 tsp baking powder
    • 250 g (8.8 oz) caramel / dulce de leche

    Equipment

    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Wooden spoon
    • Food wrap
    • Nonstick baking sheet
    • Parchment/baking paper
    • Rolling pin
    • Cookie cutters
    • 5cm (2") round cookie cutter

    Instructions

    • Beat the butter, sugar, egg and vanilla until fully combined.
    • Fold in the flour and baking powder until you can knead it into a smooth dough.
    • Wrap the dough in cling film and chill for an hour.
    • Preheat the oven to 180C (160C fan assisted, 350F).
    • On a lightly floured surface, roll out the dough to 3mm thick and cut out 12 complete rounds and 12 with a shape punched in the centre. I used this linzer cookie cutter set which works brilliantly and is great for little hands, but you could get a similar effect with one large cookie cutter and one small one.
    • Line a baking sheet with greaseproof paper – I did mine in two batches.
    • Bake for 6-8 minutes until just starting to colour.
    • Remove from the oven and cool on wire rack.
    • When cool, cover each of the complete rounds in about 1/2-1 tsp of dulce de leche, then top with a punched round to complete, taking care to line up the edges if you used a frilled cutter.

    Nutrition

    Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 36mg | Potassium: 35mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Calcium: 13mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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      5 from 1 vote (1 rating without comment)

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    1. Winnie says

      August 29, 2014 at 11:47 am

      Beautiful cookies!! Love the idea of usuing dulce de leche
      If I could I'd grab a few right now
      Pinned

      Reply
    2. kellie@foodtoglow says

      August 28, 2014 at 4:13 pm

      These are far too tempting to be safe around me - and I'm not even a 'sweet person!' Really pro looking, too.

      Reply
    3. Robin says

      August 28, 2014 at 3:27 pm

      These are so cute! I've never made them before because they never sounded as delicious as the effort involved, but these actually look like something I would like to eat.

      Reply
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