Caramel Sandwich Cookies

These cookies are DI-VINE. So yummy! I ate two and had a bit of a stomachache though haha. Really, though, you should give them a try!

Caramel Sandwich Cookies

1/2 cup sugar
1/4 tsp salt, a little heaping
2/3 cup pecans
2 sticks butter, softened
2 tsp vanilla extract
2 cups flour

Caramel Sauce
Melted White Chocolate, optional

Instructions:

In mixing bowl, combine sugar, salt and butter until creamy. Meanwhile, chop pecans into fine pieces. Add pecans, flour and vanilla to batter and mix until just combined. Roll dough into a log about 1 foot in length and wrap with saran wrap. Refrigerate at least 2 hours. Preheat oven to 350 degrees. Once dough is done refrigerating, slice into pieces about 1/4 inch in thickness and bake on ungreased baking sheets for 10-12 minutes, or until edges are golden brown. Cool on pan for 1-2 minutes and then cool completely on cooling rack. Once cookies are completely cool, generously dab the caramel sauce on the bottom side of one cookie and top with another cookie to make a sandwich. If using, dip half of sandwich in white chocolate.

Caramel Sauce

1/3 cup butter
1/3 cup heavy whipping cream
1 cup brown sugar, packed
2 tbs light corn syrup

Stir in all ingredients in a medium saucepan. Place over medium heat and bring just to a boil, then remove from heat.


I tweaked this recipe from the one in BHG magazine this month. They used store bought caramels and I think those are gross so I made the caramel sauce. Also, my white chocolate turned out un-dippable so I didn't use it but I really don't think the cookies need it! They're delicious on their own!

**Also, if you make the caramel sauce while the cookies are baking it will have time to cool to room temp and it won't be so runny when you try to build the sandwiches.