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Caramel-Chocolate Chip Sandwich Cookies

 Caramel-Chocolate Chip Sandwich Cookies
These cookies are more cake-like; a nice change from the more common chewier chocolate chip cookie. I've been known to add a little peanut butter to the filling too. —Lauren Reiff, East Earl, Pennsylvania
30 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/4 cup honey
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 cups semisweet chocolate chips
  • 6 tablespoons butter, cubed
  • 3/4 cup packed brown sugar
  • 3 tablespoons 2% milk
  • 1-1/3 to 1-1/2 cups confectioners' sugar


  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy. Beat in eggs, then honey and vanilla. In
  • another bowl, whisk flour, baking soda, baking powder and salt;
  • gradually beat into creamed mixture. Stir in chocolate chips.
  • Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake
  • 8-10 minutes or until golden brown. Remove from pans to wire racks

2 of 2

Caramel-Chocolate Chip Sandwich Cookies (continued)

Directions (continued)

  • to cool completely.
  • For filling, in a small saucepan, melt butter over medium heat. Stir
  • in brown sugar and milk; bring to a boil. Reduce heat to low; cook
  • and stir until sugar is dissolved. Remove from heat; cool to room
  • temperature.
  • Beat in enough confectioners' sugar to reach desired consistency.
  • Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies;
  • cover with remaining cookies. Yield: 2-1/2 dozen.
Nutritional Facts: 1 sandwich cookie equals 213 calories, 8 g fat (5 g saturated fat), 28 mg cholesterol, 144 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.