Caramel Cream Sandwich Cookies Recipe - Allrecipes.com
Caramel Cream Sandwich Cookies Recipe

Caramel Cream Sandwich Cookies

Recipe by  

"As kids we would pull these apart like Oreos and lick off the frosting!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling.
  2. Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand. Press with fork in one direction to make a design.
  3. Bake at 325 degrees F (165 degrees C) for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Place flat sides of two cookies together with frosting, sandwich-style.
  4. To Make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2010

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!

 
Most Helpful Critical Review
Dec 10, 2006

I was expecting a caramel-rich gooiness somewhere, but was disappoointed. I found melting some caramels and spooning it over the cookies more satisfying.

 

15 Ratings

Feb 22, 2003

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!

 
Dec 09, 2008

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!)

 
May 09, 2007

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!

 
Nov 30, 2011

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!

 
Oct 27, 2006

Good flavor. I didn't make sandwich style cookies, it would have been too much cookie. I frosted them and they were very good.

 
Apr 30, 2009

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.

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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