Chocolate Caramel Cookie Sandwiches







  • 1 ½ cups all-purpose flour
  • ¾ cup Dutch-process cocoa powder
  • ¾ teaspoon baking powder
  • 1 ½ sticks Challenge Unsalted Butter
  • 1 cup granulated sugar
  • ¾ teaspoon kosher salt
  • 1 egg, room temperature
  • 2 teaspoon vanilla extract
  • prepared white cookie icing, for decorating
  • ½ cup Salted Caramel Sauce, warmed


  • 1

    Place flour, cocoa powder and baking powder in a medium and whisk to combine.

  • 2

    In a large bowl, cream butter, sugar and salt with a handheld mixer until light and fluffy. Alternatively, use a stand mixer fitted with a paddle attachment. Mix in egg and vanilla, scraping down bowl as needed. Add dry ingredients and mix until just combined. Turn out the dough to a lightly floured surface and divide in half. Shape into two disks, wrap in plastic wrap and chill at least 1 hour.

  • 3

    Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

  • 4

    Place one disk of dough between two sheets of parchment paper and roll out to a ¼-inch thick. Repeat with remaining piece of dough. Cut out rounds with a 2-inch cookie cutter and transfer to prepared baking sheet. Use a smaller round to cut the centers out of half the cookies. Re-roll and chill scraps as needed. Place unbaked cookies in the freezer for 10 minutes.

  • 5

    Bake for 10-12 minutes, or until cookies are set on the edges. Let cool on the baking sheet.

  • 6

    Use prepared white icing to decorate half of the cookies with spider webs. These will be the tops. Let icing harden. To assemble, spread a teaspoon of caramel sauce on a full cookie and top with a decorated spider web cookie. Store in an airtight container for up to 3 days.

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