Chocolate Espresso Caramel Cookie Sandwich - soft dark chocolate cookies filled with espresso buttercream and homemade salted caramel sauce!

I made these on a Tuesday, which tells you nothing except that it was not a special occasion. I just wanted cookie sandwiches, and I wanted them to taste like the bottom of an espresso cup mixed with a candy bar. Chocolate and coffee is one of those flavor combinations that just makes sense to me, the way peanut butter and jelly makes sense, or the way I make sense eating cookie dough straight off the spoon before it even sees the oven. Add caramel to that mixture and it stops being a cookie and starts being an event. This one is rich, a little messy in the best way, and worth the extra fifteen minutes of chilling the dough.

If you love this recipe, you'll want to bookmark a few of my other favorites too. My No Bake Chocolate Cream Pie is for anyone who wants that same deep chocolate flavor without turning on the oven. My Best Double Chocolate S'mores Cookies are the cookie for anyone who likes their chocolate cookie loaded with texture and gooey marshmallow. And if the sandwich cookie format is what got you here, my original Chocolate Chip Cookie Sandwich with Caramel is the recipe this one grew out of.

The cookie dough itself has a deep, dark chocolate flavor thanks to Dutch process cocoa powder and a little espresso powder in the mix
The espresso buttercream is smooth, not too sweet, and holds its shape well enough to pipe a rim for the caramel
Homemade caramel sauce sounds intimidating but comes together in one pot in under fifteen minutes
These are make ahead friendly, so you can bake and fill the cookies over two days if your counter space (or your patience) is limited
Every bite has soft cookie, whipped buttercream, and a spoonful of caramel, so texture wise you are covered

Ingredient Overview

Nothing here is complicated, but a few of these ingredients are doing more work than you'd think. Here's what you'll need and why.

Dutch process cocoa powder - gives the cookies that deep, almost bakery style chocolate flavor and dark color
Espresso powder - shows up twice, once in the cookie dough and once in the buttercream, to make the coffee flavor come through without adding liquid
Light corn syrup - keeps the caramel sauce smooth and helps prevent it from crystallizing while it cooks
Heavy cream - used in both the caramel sauce and the buttercream, so grab a bit extra
Room temperature butter - creams more easily with the sugar and gives the cookies and buttercream a smooth, even texture
Room temperature eggs - mix in more evenly than cold eggs, which matters for the texture of the finished cookie
Baking soda - your only leavener here, so don't skip it or your cookies won't spread and crack the way they're supposed to

Is It Hard to Make Homemade Caramel Sauce?

Honestly, no, but it does require your full attention for about ten minutes. The sugar, water, and corn syrup need to boil undisturbed over medium heat until they turn a deep amber color, and that happens faster than you'd expect once it gets going. The tricky part is just being ready with your warm cream, since the mixture will bubble up rapidly the second you pour it in. As long as you have your cream warmed in the microwave ahead of time and you whisk constantly while pouring, you'll end up with a smooth, glossy sauce every time. It's one of those recipes that feels fancy but is really just about timing.

Make the caramel sauce first so it has time to cool in the refrigerator while you work on everything else
Whisk together your flour, cocoa powder, baking soda, espresso powder, and salt in a large bowl and set it aside
Cream your butter and both sugars in a stand mixer until light and fluffy, about three minutes
Beat in the egg and vanilla, then mix in the dry ingredients until a thick dough forms
Scoop the dough into even balls, flatten each one into a disc, and place them on your prepared baking sheets
Chill the dough in the refrigerator for fifteen minutes so the cookies hold their shape in the oven
Bake until the edges are set, then flatten the warm cookies slightly with the bottom of a measuring cup for that classic sandwich cookie shape
Let the cookies cool completely on a wire rack before you even think about filling them
Make the espresso buttercream, pipe a sturdy rim around half of the cookies, fill the center with a spoonful of caramel, and top with the remaining cookies

Skipping the chill time on the dough, which leads to cookies that spread too thin
Stirring the caramel sauce while it's boiling, which can cause the sugar to crystallize instead of turning smooth and amber
Pouring cold cream into the hot caramel instead of warming it first, which causes it to seize up
Filling the cookies before the buttercream and caramel have had a chance to cool down and set
Overfilling the caramel well so it spills out the sides once you sandwich the cookies together

What Are Some Tips?

Use a small cookie cutter or the rim of a glass to make sure every cookie is the same size before baking
Keep a second baking sheet in the freezer so you always have a cool sheet ready to go between batches
If your buttercream comes out too soft, a short stint in the fridge firms it up without affecting the flavor
Warm your caramel sauce slightly if it's too thick to spoon neatly into the buttercream well
Bake one test cookie first if you're unsure about oven temperature, since ovens can run hot or cool depending on the day

Frequently Asked Questions

Here are a few questions I get asked most often about this recipe.

Can I make the caramel sauce ahead of time? Yes, it keeps well in the refrigerator for up to two weeks in an airtight container
Can I freeze the baked cookies before filling them? Yes, unfilled cookies freeze beautifully and thaw quickly on the counter
What can I substitute for espresso powder? Instant coffee granules work in a pinch, though the flavor will be slightly less intense
Why did my cookies come out cakey instead of chewy? This usually means the dough wasn't chilled long enough or the cookies were slightly overbaked

Storing and Freezing

To store your assembled Chocolate Espresso Caramel Cookie Sandwiches, keep them in an airtight container at room temperature for up to three days, or in the fridge for up to a week if you want them to hold their shape a little longer. The caramel filling stays soft either way, so they're just as good on day three as they are the day you make them.

If you'd rather freeze them, it's best to freeze the unfilled cookies on their own. Let them cool completely, place them in a single layer in an airtight container.

FOR MORE RECIPES LIKE THIS ONE HERE ARE MY FAVORITE!

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Recipe

Chocolate Espresso Caramel Cookie Sandwich

Molly Murphy

soft dark chocolate cookies filled with espresso buttercream and homemade salted caramel sauce!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings Sandwhich Cookie

Ingredients

For the Caramel Sauce (Do First):

1 cup granulated sugar
¼ cup water
3 tablespoons light corn syrup
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
1 tablespoon unsalted butter added to the

For the Cookies:

1¼ cups all-purpose flour spooned & leveled
½ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1 teaspoon espresso powder
½ teaspoon fine salt
½ cup 113g unsalted butter softened
¾ cup 150g granulated sugar
¼ cup 50g packed light brown sugar
1 large egg at room temperature
1 teaspoon pure vanilla extract

For the espresso frosting:

3 tablespoon heavy whipping cream
3 teaspoons espresso powder
½ cup unsalted butter softened
1 teaspoon pure vanilla extract
2 ½ cups powdered sugar

Instructions

For the Caramel Sauce:

In a medium heavy-bottomed saucepan, combine the sugar, water, and corn syrup. Gently stir to moisten all the sugar, then stop stirring.
1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
Set the pan over medium heat and cook undisturbed for 5-10 minutes, until the mixture turns deep amber. Meanwhile, warm the heavy cream in the microwave for about 1 minute.
¾ cup heavy cream
Once the caramel is a rich copper color, remove from heat and carefully pour in the warm cream. Caution: The mixture will bubble up rapidly. Pour slowly and whisk constantly.
Whisk until smooth. Stir in the vanilla, salt, and butter. Return to low heat briefly if needed to smooth it out.
2 teaspoons pure vanilla extract, 1 teaspoon salt, 1 tablespoon unsalted butter added to the
Let cool slightly, then transfer to a heat-safe jar and refrigerate until ready to assemble. The caramel will thicken as it cools.

Make the Cookies:

In a large bowl, whisk together the flour, espresso powder, cocoa powder, baking soda, and salt. Set aside.
1¼ cups all-purpose flour spooned & leveled, ½ cup unsweetened Dutch-process cocoa powder, 1 teaspoon baking soda, 1 teaspoon espresso powder, ½ teaspoon fine salt
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes, until creamy and fully combined. Scrape down the sides and bottom of the bowl as needed.
½ cup 113g unsalted butter, ¾ cup 150g granulated sugar, ¼ cup 50g packed light brown sugar
Beat in the egg and vanilla extract until fully incorporated.
1 large egg at room temperature, 1 teaspoon pure vanilla extract
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
Line large baking sheets with parchment paper or silicone baking mats. Roll the dough into small balls, about 1 tablespoon cookie scoop or 30g each, and place them on the prepared baking sheets. Flatten each ball into discs about 1.5 inches in diameter, using the flat bottom of a measuring cup or drinking cup. Be sure to keep the size consistent for even sandwiching later.
Place the baking sheet(s) in the refrigerator for 15 minutes to help the cookies hold their shape during baking.
While the dough chills, preheat your oven to 350°F (177°C).
Bake for 8-10 minutes, or until the edges are set and the tops begin to crack slightly. They should have a dome on them. While the cookies are still remove them from the oven and take a flat bottom like a spatula or the bottom of a measuring cup and flatten them to ¼ inch thick. Let them cool for atleast 5 minutes before transferring them to a wire rack to cool completely.

Make the Buttercream:

In a small microwavable bowl, heat the cream until its bubbly and hot. Add the espresso powder and mix until combined. Set aside to completely cool.
3 tablespoon heavy whipping cream, 3 teaspoons espresso powder
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes until creamy and smooth.
½ cup unsalted butter softened
Scrape down the sides of the bowl and beat for another 2 minutes.
With the mixer on low speed, gradually add the powdered sugar and the cooled espresso heavy cream mixture. Once combined, add the vanilla extract and a pinch of salt.
2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract
Increase the speed to medium and beat for 1-2 minutes until smooth and fluffy.
If the frosting is too runny, place in the fridge for 15 minutes to set up a little.

Assemble the Cookie Sandwiches:

Make sure the cookies are completely cooled before assembling.
Pipe a thick rim of espresso buttercream around the edge of half of the cookies to create a well for the caramel. The rim should be sturdy but not overly thick.
Fill the frosting well with the prepared caramel sauce, being careful not to overfill.
Top each filled cookie with an unfrosted cookie, pressing gently to create a sandwich.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Keyword chocolate, cookie, sandwich

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