Salted Caramel Brownie Sandwich Cookies

What is better than one delicious chocolate, chocolate chunk brownie cookie? Why, two delicious chocolate, chocolate chunk brownie cookies separated by a layer of frothy caramel frosting, of course.

And while the world seems to be going mad all around us with various dessert/snack fads – who is that into toast, anyway? – it’s a simple comfort to make a batch of cookies, a batch of frosting and stick them together in pairs, one after another.

Salted Caramel Brownie Cookie Sandwiches

These are best enjoyed with a glass of ice cold milk. And while the brownie cookie recipe is very, very good, I was super impressed with my ability to make caramel – it bubbles and becomes fragrant, but did not burn. Do add the cream and butter carefully, as it will splash, sizzle, and potentially burn. And then, once cooled thoroughly, you can WHIP IT. And whip it good. Into a creamy, light as air confection.

A little sprinkle of Malden sea salt does nudge this one into the trendy dessert category, but it’s worth the effort. I’m going to sit on the couch and stack these on my ever-expanding belly – have I mentioned that I’m pregnant? – and watch Season Three of Game of Thrones. No, I haven’t seem the Red Wedding. DO NOT TELL ME WHAT HAPPENS.

Salted Caramel Brownie Cookie Sandwiches


Salted Caramel Brownie Sandwich Cookies

  • Yield: 12 1x


For the brownie cookies:

  • 3 tablespoons unsalted butter
  • 2 cups plus 2 tablespoons semi-sweet chocolate chunks or chips
  • 2 eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour, sifted
  • 1/4 teaspoon baking powder

For the caramel filling:

  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2/3 cup unsalted butter, chopped
  • Sea Salt flakes


For the brownie cookies:

  1. Preheat oven to 350 degrees.
  2. In a small saucepan over low heat melt 1 cup plus 2 tablespoons chocolate with butter. Remove from heat.
  3. In the bowl of a stand mixer fitted with the paddle beat eggs, vanilla, and sugar, 15 minutes.
  4. Incorporate flour, baking powder, melted chocolate/butter and the remainder of the chocolate into the batter. Allow to stand 10 minutes.
  5. Drop tablespoons of batter onto a cookie sheet. Bake 8-10 minutes. Cool completely.

For the caramel filling:

  1. In the medium saucepan over low heat, use a metal spoon to dissolve sugar into water. Turn heat up to medium and allow the mixture to cook down and brown, without stirring, about 9 minutes.
  2. Remove from heat and carefully stir in butter and cream. Return to heat and stir mixture until smooth.
  3. Refrigerate until completely cooled.
  4. Pour caramel into the bowl of a stand mixer fitted with the whisk. Beat into soft peaks.
  5. Spread caramel filling onto one cookie. Sprinkle with sea salt. Top with a second cookie.


Adapted from a recipe by Donna Hay

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.