Ingredients
For the Chocolate Cookies
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Caramel Filling
- 1 cup (250 g) dulce de leche or thick caramel sauce
For the Chocolate Glaze
- 200 g (7 oz) milk or dark chocolate
- 2 tbsp heavy cream
- 1 tbsp butter
Instructions
Step 1 – Prepare the Dough
In a large bowl, combine the flour, cocoa powder, baking powder, and salt. Add the softened butter, sugar, egg, and vanilla extract. Mix everything until a smooth chocolate dough forms.
Step 2 – Chill the Dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 3 – Bake the Cookies
Preheat the oven to 180°C (350°F).
Roll the dough to about 5 mm (¼ inch) thick and cut out equal-sized circles. Place them on a baking tray lined with parchment paper.
Bake for 10–12 minutes. Remove from the oven and let the cookies cool completely.
Step 4 – Assemble the Sandwich Cookies
Spread about 1 teaspoon of caramel filling onto one cookie and gently press another cookie on top to create a sandwich.
Step 5 – Coat with Chocolate
In a microwave or over a double boiler, melt the chocolate with the heavy cream and butter until smooth.
Pour or dip the sandwich cookies in the melted chocolate until fully coated. Place them on a wire rack and allow the chocolate to set completely.
Serving
Serve with coffee, tea, or a glass of milk. These cookies are rich, soft, and filled with creamy caramel, making them perfect for dessert or special occasions.
Yield
12–15 sandwich cookies
Prep Time
25 minutes
Chill Time
30 minutes
Bake Time
10–12 minutes
Total Time
About 1 hour 10 minutes
