Bake-a-thon 2015: Day 8
Bake of the Day: Chocolate-Caramel Sandwich Cookies
Chocolate cookies are very easy to put together, just mix all the ingredients, roll and bake. The only change I made is to use egg replacer powder instead of the egg yolk.
The caramel frosting is a great touch to these little cookies. Knowing my caramel making skills, I didn’t even venture to do it, so simply used Trader Joes’ caramel sauce and it tasted awesome.
Chocolate Caramel Sandwich Cookies
- 1½ cups All purpose flour
- ½ cup Cocoa powder
- 1 tsp Baking powder
- ½ tsp Soda Baking
- ½ tsp Salt
- 10 tbsps Unsalted Butter (1¼ sticks) , softened
- 1 1/3 cups Sugar
- 1 Egg yolk (I used 1½tsp whisked with 1½tbsp water)
- 2 tbsps Caramel Sauce (homemade or store bought)
- 6 tbsps Unsalted butter , room temperature
- ¾ cup Sugar Confectioners
- Preheat oven to 375, with racks in upper and lower thirds.
- In a large bowl, beat together butter and sugar until pale and fluffy. Stir in the egg yolk or egg replacer mixture.
- In another bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir flour mixture into butter until a dough forms.
- Drop dough by level teaspoons and roll into balls and place them 1" apart onto 2 parchment lined baking sheets.
- Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire rack and let cool completely.
- Make the frosting: Beat caramel and butter in a small bowl until smooth; gradually beat in confectioners sugar until smooth.
- Spread frosting on flat side of half the cookies and top with the remaining cookies.