Caramel-Chocolate Chip Sandwich Cookies

Name: Caramel-Chocolate Chip Sandwich Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2-1/2 dozen
Ingredients: 1/2 cup butter, softened; 1 cup packed brown sugar; 2 large eggs; 1/4 cup honey; 1 teaspoon vanilla extract; 2-3/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1-1/2 cups semisweet chocolate chips; FILLING:; 6 tablespoons butter, cubed; 3/4 cup packed brown sugar; 3 tablespoons 2% milk; 1-1/3 to 1-1/2 cups confectioners' sugar

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Lauren Reiff, East Earl, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 03, 2023

These cookies are more cake-like; a nice change from the more common chewier chocolate chip cookie. I've been known to add a little peanut butter to the filling too. —Lauren Reiff, East Earl, Pennsylvania

TEST KITCHEN APPROVED

Caramel-Chocolate Chip Sandwich Cookies

Contest Winner

1 Reviews Add your review

Yield:2-1/2 dozen

Prep:30 min

Cook:10 min

Save Saved Saving email print

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
1/4 cup honey
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chips
filling:

6 tablespoons butter, cubed
3/4 cup packed brown sugar
3 tablespoons 2% milk
1-1/3 to 1-1/2 cups confectioners' sugar

Text Ingredients

Shop Recipe

Directions

1
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips.

2
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely.
3
For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature.
4
Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.