Brownie Caramel Sandwich Cookies

Brownie Caramel Sandwich Cookies

These brownie sandwich cookies are all kinds of yum.


Brownie Cookie Tops

And so tasty that I could have eaten them just like this.

Wait… I did do that.

I had to stop myself so I would have enough cookies left to take pictures of them doubled up for sweet little sandwiches.

Cookie Halves

That’s right, I decided to pipe circles of vanilla buttercream on half of them…

Caramel Filling

And fill the centers with caramel.

Caramel Flling

Because caramel is the right thing to do.

Piping Cookies

I used my pink decorating bags to pipe the buttercream and love them!

Sandwiching Cookies

Okay, time to make the sandwiches. Gently press the tops on to secure all that deliciousness in place.

Brownie Cookies

They stack up so sweet.

Brownie Cookie

And taste even sweeter with that hidden surprise of caramel inside. Soooo YUM!

Brownie Caramel Sandwich Cookies
Yield: 12 sandwich cookies

Brownie Caramel Sandwich Cookies

Prep Time 1 hour
Cook Time 8 minutes
Additional Time 15 minutes
Total Time 1 hour 23 minutes



  • 12 oz dark chocolate (I used Guittard Bittersweet 74% Cacao)
  • 7 tablespoons butter, salted
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla
  • 3 eggs

Caramel Filling

  • 1 cup sugar
  • 6 tablespoons butter, salted
  • 1/2 cup heavy whipping cream


  • 12 tablespoons butter, salted
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla
  • 1 teaspoon heavy whipping cream


  1. Cookies: Preheat oven to 350 degrees farenheit and line baking sheets with parchment paper.
  2. Place butter and 10 ounces of the chocolate in a heatproof bowl. Position the bowl over a pot of simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool.
  3. Chop remaining 2 ounces of chocolate into small pieces and set aside.
  4. In a small bowl, whisk together flour and baking powder and set aside.
  5. Mix sugar, eggs and vanilla in a stand mixer on medium high for about 8 minutes. Add melted chocolate to the sugar mixture and fold until combined. Then add flour and remaining chopped chocolate and stir until just combined and the flour has disappeared.
  6. Let rest for about five minutes and then scoop dough onto prepared baking sheet about three inches apart. Bake for 8 minutes.
  7. Caramel Filling: Heat sugar in a medium pot stirring constantly with a wire whisk. The sugar will turn clumpy and then melt before turning into a thick amber-colored liquid. As soon as this happens (Be careful not to allow the sugar to burn) immediately add butter, whisking until completely melted.
  8. Remove from heat and slowly add cream. Whisk until combined and smooth. Pour into a glass jar and set aside to cool and thicken. Note: This makes more than you’ll need for the cookies, but you can store in the refrigerator up to two weeks and then reheat to use over ice cream or other treats.
  9. Frosting: Using a mixer, beat butter until smooth and creamy. Slowly add confectioners’ sugar and continue beating until combined. Add vanilla and heavy cream and mix until combined.
  10. Pipe buttercream circles on half of the brownie cookies. Fill the centers with thickened caramel and gently press remaining brownie cookies on top to sandwich.


UPDATE: A few of you have had problems with the recipe. Both variations worked well for me. Make sure to let the dough rest. And you can also chill the dough for about 15 minutes as well. If you’re worried about them being too flat, follow the note below. Hope that helps! ~ xo Bakerella

The photo below is of a second batch I made where the cookies came out a little more mounded. Just use a 1/2 cup of flour instead of 1/3 and 5 tablespoons of butter instead of 7 in the above recipe. They were good this way too, but the flatter cookies were tastier.

Brownie Sandwich Cookies

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48 comments on “Brownie Caramel Sandwich Cookies”

  1. Ok, the brownie sandwich cookies have the “drool” factor. Congrats!

  2. Heat sugar in a medium pot stirring constantly with a wire whisk. The sugar will turn clumpy and then melt before turning into a thick amber-colored liquid.????????

  3. What a great idea! my favourite things combined!

  4. It’s delicious! Thanks! :)

  5. Awesome! My 13-year-old, very accomplished cook, made these in August for the county fair and won a Purple Ribbon. She took them to the Kansas State Fair in September and won another Purple Ribbon! She recently made them as a gift for a friend’s birthday. A hit, again! This is not the first of your recipes my kids have succeeded with, either. Thanks so much. We love your blog!

  6. I am going to buy pre-made brownie cookies, caramel dip (the kind for dipping apples into) and the frosting in the squeeze tip can. These will assemble in no time, and there’s no muss, no fuss. Thanks for the idea!

  7. Hello Bakerella,
    I’m french so I don’ speek very well english
    but I really want to try this brownie
    What is please 1/3 cup all purpose flour, I mean i don’t understand 1/3 cup?? and 12 tablespoons butter ( you mean butter liquid butter

    Thanks a lot and sorry

  8. this brownies look soooo good i want to make them

  9. I made them from the first try :P yummmy <3

  10. Mine didn’t work either. :( I beat the eggs and sugar for 8 minutes (it was fluffy meringue but not super fluffy one). I folded the chocolate in but it didn’t seem to be enough (the batter never got dark like your pic). I lightly mixed in the flour and let the batter rest. I cooked these are 8 minutes and they were soooo flat and delicate. They were more of a meringue cookie. They still tasted good (like a chewy brownie edge) but the color was still way too light (I had to add cocoa powder to get a good color after the first 2 batches). I just had to change tactics and make chewy brownie thins.

  11. I had the same problem as the other commenters. The batter came out very thin (and I followed your directions to a tee) so I added an additional cup of flour. It did become more brownie batter consistency but could not be a dough for cookies. I ended up pouring them into cupcake pans so they’d still form a round shape. I put the whole thing together as sandwiches and they pretty much fell apart. :( Did you happen to make any changes since those last comments?

  12. wow do these look great! You really are genius with sweets. The cookie especially looks like perfection and to fill with caramel? just wow.

  13. I made these and they were So good! definitely making these again!

  14. Hi Ashley, Ayesha, and Kristen – I’m sorry the recipe didn’t work. I’m going to make these again to double check everything. The two variations of this recipe I made were both successful, but I’ll make them again to double check the instructions and ingredients and update the post when I do if there are any things I can add to help.

  15. Mine were so runny also. Like cake batter and didn’t cook well even after sitting?

  16. I just tried making these and the batter looked suspicious since it was to thin but I gave it a go. So disappointed :(( they were too flat and burned in 6min. Is here any chance you meant 1 1/3 flour and not just 1/3??? I’d love to try these again :(

  17. This recipe didn’t work at all! Complete waste. The “dough” was actually the consistency of cake batter (even after I let it “rest” for a long time! My first attempts at making cookies out of this came out looking like really flat, horrible messes. I gave up on cookies and just tried to cook the remaining batter like I would brownies, but it overflowed my pan and made a mess in the oven. You post some great recipes but this isn’t one of them!

  18. The cookies look really tasty! I’m going to try the recipe for sure!

  19. So I did make these for my book club (thank you for the clarification!) and they were fantastic! A huge hit with everyone. Thanks for the great recipie!

  20. Mmmhhh sieht das lecker aus :). Danke für das tolle Rezept. Grüße aus St Christina Dolomiten

  21. These look delish. Is the butter at room temp for the frosting?

  22. Omg!!! This one is must try..Droolinggg

  23. Omg!!! This is must try..Droolinggg

  24. Omg!! Must try this one..drooolinggg..

  25. Wow these look good. My mouth was watering when I spotted that caramel sauce being drizzled into the centre of the cookie. My kids will LOVE these. Thanks for the recipe.

  26. oh my…when I look at these I feel like cookie monster :)

  27. Wow, I love caramel. These look yumi!

  28. These look delicious!!! Can’t wait to try these this weekend.

  29. looks soooo good! i’m drooling

  30. Oh my goodness these look amazing – I can’t wait to try them!

  31. Hi Lauren – the changes at the end are for the slightly more mounded version. Sorry for the confusion.

  32. Going to make these! But I am not clear – The changes you said are for if you want to make the more mounded cookies? Or to make the flatter cookies?

  33. They look delicious! Adding to my must bake list.

  34. These are a definite Triple Threat ! What an amazing looking “surprise inside” brownie cookie. Another winner for sure Miss Angie. :)

  35. Oh man, I never would have been able to get these assembled I would have been eating all the separate parts! They look incredible! :)

  36. oh my god!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! sooooooooooooooooo delicious.

  37. Wow…you are an evil woman!!! :-) OMG…These look decadent!!! Can’t wait to make them!

  38. Do you know why the sugar and eggs need to be mixed so long? Just curious, I haven’t seen this before.

  39. Wow these are probably the cleanest most aesthetically look sandwich cookies I have ever seen. My stomach is literally rumbling right now! Wonderful photography.

  40. Those look AMAZINGGG!! Did you come up with the idea yourself? If I saw that in a shop I would buy it!

  41. Making me hungry!

  42. Yum! these look great!

  43. These look absolutely wonderful! Thanks for sharing this yummy recipe!

  44. OMG those look great :D I would soooo have sprinkled salt on the caramel :D

  45. Drooling…….. These can’t possibly be real! Is this even legal!

  46. Mm..they must be really sweet! Irresistible!

  47. So much better than Oreo. I made it yesterday and they were so tasty. Thank you for the great recipe.

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