Chocolate Ganache and Caramel Sandwich Cookies
Chocolate Ganache and Caramel Sandwich Cookies are a luxurious dessert that blends tender, buttery cookies with smooth chocolate ganache and rich, creamy caramel. Every bite offers layers of flavor and texture: crisp, melt-in-your-mouth cookie; velvety chocolate; and sticky, sweet caramel. Perfect for special occasions, gifting, or whenever you want to elevate your cookie tray, these sandwich cookies are sure to impress both in taste and appearance.
Why You’ll Love This Recipe
There are countless reasons why these cookies deserve a place in your baking repertoire:
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Flavor harmony: The bittersweet chocolate ganache perfectly balances the rich, sweet caramel and the delicate cookie base.
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Elegant presentation: These cookies look as good as they taste, making them ideal for parties, holiday platters, or gifts.
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Make-ahead friendly: Both the cookies and fillings can be prepared in advance, making assembly quick when needed.
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Versatile: You can customize with different types of chocolate, add a pinch of sea salt, or include spices in the cookie base.
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Crowd-pleasing: These sandwich cookies combine familiar flavors in a way that feels special and indulgent.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cookies:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Egg
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Vanilla extract
For the chocolate ganache:
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Semi-sweet or dark chocolate, finely chopped
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Heavy cream
For the caramel:
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Granulated sugar
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Water
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Unsalted butter
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Heavy cream
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Sea salt (optional, for salted caramel)
Directions
Prepare the cookie dough:
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in the egg and vanilla until fully combined.
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Gradually add the flour mixture, mixing just until a soft dough forms.
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Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 1 hour.
Bake the cookies:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Roll out dough on a lightly floured surface to about 1/4 inch thick.
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Cut out cookies using a round or fluted cutter (about 1.5-2 inches in diameter).
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Place on prepared sheets and bake for 8-10 minutes or until edges are lightly golden.
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Cool cookies completely on wire racks.
Make the ganache:
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Heat cream in a small saucepan until just simmering.
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Pour over chopped chocolate in a bowl. Let sit 1 minute.
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Stir gently until smooth and glossy. Cool until thickened but still spreadable.
Make the caramel:
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In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
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Increase heat and cook without stirring until mixture turns deep amber.
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Remove from heat, carefully whisk in butter and cream (it will bubble). Stir until smooth.
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Let cool to room temperature. Stir in sea salt if desired.
Assemble:
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Spread ganache on the flat side of half the cookies.
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Add a dollop of caramel on top of the ganache.
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Top with remaining cookies, pressing gently to sandwich.
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Let set before serving.
Servings and timing
Yields about 18-20 sandwich cookies
Preparation time: 40 minutes (plus chilling time)
Baking time: 10 minutes per batch
Total time: about 1 hour 30 minutes
Variations
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Salted caramel: Sprinkle flaky sea salt over the caramel for extra depth.
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White chocolate ganache: Use white chocolate in place of dark for a sweeter twist.
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Espresso ganache: Add 1 teaspoon instant espresso to the cream when making ganache.
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Nutty addition: Add finely chopped toasted hazelnuts or almonds to the ganache layer.
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Spiced cookie: Add a pinch of cinnamon or cardamom to the cookie dough.
Storage/reheating
Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freeze unfilled cookies for up to 2 months; thaw at room temperature before filling.
FAQs
Can I use store-bought caramel?
Yes, a high-quality jarred caramel works if you want to save time.
How do I prevent caramel from crystallizing?
Don’t stir once the sugar dissolves and begins to boil. Swirl the pan gently instead.
Can I freeze the finished cookies?
It’s best to freeze the cookies unfilled; caramel can become sticky when thawed.
Can I make the dough in advance?
Yes, the dough keeps well refrigerated for 2 days or frozen for a month.
What chocolate is best for ganache?
Use good-quality semi-sweet or dark chocolate bars (not chips).
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
How do I thicken runny ganache?
Let it cool longer, or chill briefly until spreadable.
Can I make the caramel thicker?
Cook slightly longer after adding cream, but watch closely to avoid burning.
Can I add liqueur to ganache?
Yes, add 1 tablespoon of Baileys or Kahlua for flavor.
How do I package these for gifts?
Layer between parchment in a sturdy box and keep cool until delivery.
Conclusion
Chocolate Ganache and Caramel Sandwich Cookies are the perfect union of crisp, buttery cookies, velvety ganache, and luscious caramel. They bring elegance to any dessert table and deliver a taste experience that’s both rich and balanced. Whether you’re baking for a holiday, a party, or just to treat yourself, these cookies will become a favorite in your collection.
