Recipe by Robin J.
"As kids we would pull these apart like Oreos and lick off the frosting!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
2 1/4 cups
all-purpose flour, sifted
1 1/4 cups
sifted confectioners' sugar
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 butter 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!
I was expecting a caramel-rich gooiness somewhere, but was disappoointed. I found melting some caramels and spooning it over the cookies more satisfying.
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!
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 (grandkids too!)
This was one of my favorite cookies growing up. It actually is from a Pillsbury Bake off paperback cookbook that my mom had (that I now have) from back in the 50's. There were so many good recipes in that book that we grew up on...this was my favorite in the cookie department!
I did a 1½ size batch (1½ cups margarine, around 1-1/4 cups brown sugar, 1 egg yolk and half the egg white, 3-1/4 cups flour). I chilled the dough for about 20 minutes, then made the cookies... I got a total of 116 cookies (58 sandwiches) out of the batch. Instead of using my palm and a fork, I dipped the bottom of a smallish glass in sugar and pressed the cookies down so they all ended up close to the same size. Instead of the caramel cream, I used a peanut butter cream filling (½ cup PB, 1½ cups or so of icing sugar, a teaspoon of vanilla, and 4 or 5 TBS of milk). Very fabulous, and next time I'll try the caramel cream! Thanks for sharing, Robin!
Good flavor. I didn't make sandwich style cookies, it would have been too much cookie. I frosted them and they were very good.
I personally didn't like these very much so I sent my husband to take them to the after school program at school where everyone loved them. I 'll give them the recipe so they can make them.
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Cream Sandwich Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 89
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Become a cookie decorating artist!
Follow this simple recipe for perfect homemade cookies.
A quick and easy way to bake cookies using a package of cake mix.