Caramel Brownie Cookies – Delicious crackly topped fudgy brownie cookies sandwiched between Dulce de Leche Caramel. Amazing!
Caramel Brownie Sandwich Cookies
Now – Let’s talk about November. If you’re not familiar with the month of November – Allow me to school you a little bit, bit.
November is whip out your stretchy pants month.
November is throw caution out the window of a high speed car chase without looking at your rearview mirror month. It’s the month where conversations are always prefaced with the phrase “I’ve been eating like its Thanksgiving, since BEFORE Thanksgiving!” – As you lie in a prone position trying to zip jeans that WILL leave a permanent indentation on your skin month.
November is month of straight up food depravity – 80’s Big Hair Rock Star Groupie depravity. So why should these cookies be any different?
Flow with me, its Caramel Brownie Sandwich Cookies time.
I’ve been toying with the idea of a brownie sandwich cookie. Filled with what, though? I mean, it’s a brownie cookie. It CAN’T get much better than that?
Oh, it can.
How would you feel about a brownie cookie filled with dulce de leche? How ‘bout we sprinkle a lil’ bit of flaked sea salt on top of that gorgeous dulce de leche caramel?
Yea… Bringing out all the flavor notes – Making them sing; concerto status, homies. Oh, let’s just top that with another cookie, shall we?
You see this masterpiece right here?
It’s made possible by a cracked brownie topping, followed by a moist fudgy chocolate brownie situation. Intermission is a salted dulce de leche caramel filling that will leave you doing a happy dance and 2 back flips. We return to that moist fudgy chocolate brownie situation and end with the cracked brownie topping.
This, this cookie is the epitome of November. Go grab your fat pants; ‘cause November debauchery has gotten real, real.
Craving cookies? I got you!
Bailey’s Chocolate Chip Cookies
- ½ cup 1 stick unsalted butter, cut into 1 inch pieces
- 2 1/2 cups semi-sweet chocolate chips
- ¾ cup flour spooned then leveled
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons light brown sugar packed
- 2 tablespoons dutch processed cocoa powder
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips set these aside for the batter
- 1 can Dulce de leche store bought or homemade
- Flaked sea salt such as Maldon
Bake the cookies:
- Preheat oven to 350 degrees Fahrenheit and place rack in the middle section of the oven. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl combine the flour, salt, and baking powder. Set aside.
- Place a small pot of water on the stove over low heat. Bring it to a simmer. Over the pot of simmering water, place a stainless steel bowl. Add the semi-sweet chocolate chips (ONLY) and butter, stirring occasionally until completely melted, smooth, and resembles pudding. Set aside to cool slightly.
- Once the semi-sweet chocolate/butter mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
- Reduce the speed to medium and add the melted semi-sweet chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
- Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
- With a cookie scoop (or a teaspoon), drop spoonfuls of dough onto prepared baking sheets.
- Bake for 10 minutes, rotating the pan halfway through for even baking. Tops of cookies should appear crackled, but the interior will be soft and under-baked.
Assemble sandwich cookies:
- Place half the cookies flat side up. Add about a teaspoon or so of dulce de leche, add a pinch of sea salt, and top with another cookie.
- Makes about 25 sandwich cookies.