Comments on: Chocolate Caramel Sandwich Cookies

By: Wendy

Wendy — Mon, 08 Jan 2024 21:01:35 +0000

This might be my favorite!

By: Sam

Sam — Mon, 08 Jan 2024 20:24:40 +0000

In reply to Wendy. Hi Wendy! I'm sorry I missed this and didn't put it in the recipe. I have since updated the recipe. You will want to stir it into the melted butter. I hope you loved the cookies! :)

By: Wendy

Wendy — Sun, 07 Jan 2024 20:00:47 +0000

In reply to Sam. In the middle of making these and notice it doesn’t say to add the 1/2t vanilla to cookie batter.

By: Sam

Sam — Mon, 01 Jan 2024 02:40:06 +0000

In reply to Wendy. Yes but use less of it since it is so fine.

By: Wendy

Wendy — Sun, 31 Dec 2023 17:34:27 +0000

Can I substitute fine sea salt for the flaky sea salt?

By: Sam

Sam — Mon, 21 Aug 2023 01:40:58 +0000

In reply to Erica. I'm so glad they turned out so well even though you were pressed for time! :)

By: Erica

Erica — Sun, 20 Aug 2023 19:54:00 +0000

I made these cookies today for the first time, and holy crap, what a winner! I was running short on time trying to hustle these together before we had to get out the door, so I cut a couple of corners (the caramel was still a little warm when I stirred in the powdered sugar, I only cooled the chocolate for like 8-9 minutes before mixing with the eggs, and I only let the cookie dough rest for like 10 minutes covered with a towel, not 20), but they still turned out FABULOUS. I straight up slopped the dough hastily onto my cookie sheet by scraping it off a teaspoon, and it still somehow spread into perfectly round cookies, which felt like some sort of wizardry tbh—I’m not exaggerating when I say it looked like I just threw it on there before they went into the oven LOL. Once we got to my mother-in-law’s house, I very carefully ran a small offset spatula under the cookies to remove them from the parchment paper. They were, as you said, pretty delicate, and they were stuck to the paper enough that had I not done that, I’m sure they would’ve broken when I tried to pry them off. I went easy on the filling, just a thin 1/4 inch layer, and the balance was perfect: the dark chocolate of the cookie balances out the salted caramel so well, and the cookie has an almost brownie-like texture, tender and just slightly chewy. DELICIOUS! I only had time to make half the cookie dough and stowed the other half in the fridge, so I’ll let you know how that batch turns out when I thaw and bake them later!

By: Sam

Sam — Sun, 26 Dec 2021 23:39:17 +0000

In reply to Bets du Plessis.

I don’t seem to be able to see another comment anywhere. I don’t see it in my spam either. I’m sorry these didn’t turn out. 🙁 I am working on getting a video made for all of my recipes though so hopefully I will get it done soon. 🙂

By: Bets du Plessis

Bets du Plessis — Mon, 20 Dec 2021 11:49:35 +0000

Hallo Samantha, I’ve always liked your recipes and commented in a positive trend. My last comment though apparently did not appeal to you even though it was VERY positive. Everything I have tried so far was very good and enjoyed by my family. But I have to agree with Teresa concerning the Chocolate Caramel Cookies. Even tough I followed the recipe very precisely, mine also turned out HUGE and flat, more like a Brandy snap or Lace cookie and so sweet. Not my favourite, but then taste do differ. I always enjoy to watch the video clips – could you perhaps add one? That would help greatly I am sure. I never did well with yeast baking – now my star bread, cinnamon buns and plaited bread are winners tx to you recipes.

By: Sam

Sam — Tue, 07 Jul 2020 15:34:52 +0000

In reply to Alan. I am so glad you enjoyed them so much, Alan! :)

By: Alan

Alan — Tue, 07 Jul 2020 03:49:24 +0000

These were delicious, Sam. Thank you for sharing this recipe.

By: Sugar Spun Run

Sugar Spun Run — Fri, 17 Apr 2020 19:59:03 +0000

In reply to Liz. Thank you so much, Liz! These have a crispy texture on the outside and soft chewy center. I hope that you love them! :)

By: Liz

Liz — Fri, 17 Apr 2020 01:00:19 +0000

These look amazing! Are these soft all over or do they have a crunchy texture on the outside of the cookie?

By: Sugar Spun Run

Sugar Spun Run — Fri, 28 Feb 2020 12:19:24 +0000

In reply to Teresa. I am so glad that it worked out well, Teresa! Thanks for commenting. :)

By: Teresa

Teresa — Fri, 28 Feb 2020 02:00:15 +0000

Thanks, Sam! I’ll try the peanut butter one some time in the future. In the meantime, I added some cream cheese to the filling and it worked great! It really calmed down the sweetness and didn’t make it runny. Also, I put the cookies in the frig. and they seemed better after they got cold. I don’t know how you did it, but your cookies were so perfectly round — mine didn’t end up that way. It’s all good, though. Thanks again for your help. Have a nice evening! :o)
Teresa

By: Sam

Sam — Fri, 28 Feb 2020 01:46:24 +0000

In reply to Teresa. Hmm, cream cheese might make it a bit too runny but I do like the thought of it, I'm just hesitant to recommend it as I haven't tried it myself. Caramel is inherently pretty sweet since it's primarily sugar, what about another filling like this peanut butter frosting?

By: Teresa

Teresa — Fri, 28 Feb 2020 01:12:19 +0000

In reply to Sam.

Hi Sam,
It’s okay. Maybe I did something (or some things) wrong. I was wondering; though, if you had a recipe for a less sweet filling. Do you think cutting it with some cream cheese might calm the sweetness a little? Or, would you have some other suggestion? I would appreciate any help you can give me. Thanks!
Teresa

By: Sam

Sam — Fri, 28 Feb 2020 00:54:29 +0000

In reply to Teresa. I am disappointed to hear it wasn't a success for you, Teresa. Thank you for the feedback.

By: Teresa

Teresa — Thu, 27 Feb 2020 22:01:21 +0000

I’m a pretty good baker. I followed the ingredient amounts and directions to the last detail. Everything went along fine (and as expected in terms of process and consistencies, etc.). My oven is in tip-top condition and the temps are accurate. The first batch of cookies (based on the 1-1/2 Tbsp. measurement of dough) were HUGE. I cooked them past the 12 min. max. (to 15 min.). I let them cool completely first, as instructed, before moving them, and as I moved them to the cooling rack, they just fell apart, rendering them unusable. I made them much smaller on the next tray (and, they still ended up too big for a sandwich cookie). I had to cook them for 19 min. to get them solid enough so they wouldn’t fall apart. I understand that ovens vary, but a margin of 7 min. past the max cooking time is a pretty wide swing. I’d never made caramel before, so that was an interesting experience, and it went well. But, the cream filling is way, way too sweet for my taste. To me, it’s so overpowering that the flavor of the cookie gets lost in the process. So, I would say 2 things: 1.) Be sure to cook them long enough to firm them up. 2.) If you like super-sweet filling, this is the cookie for you. If not, you might want to look for a different filling recipe. Overall, once the cookie reaches the correct cooked consistency, it’s a nice cookie — but I wouldn’t call the flavor great. Sorry. Wish I could give it a better review.

By: Sam

Sam — Wed, 22 May 2019 01:45:21 +0000

In reply to Erin. Hi Erin! You can leave it at room temperature in an air tight container. You may just need to stir it a little bit before using. :)

By: Erin

Erin — Tue, 21 May 2019 20:03:56 +0000

In reply to Sam. So it would be ok to make the butter cream a few days in advance before making the cookies?

By: Sam

Sam — Mon, 18 Sep 2017 17:29:39 +0000

In reply to Joanne. Sorry for not seeing this sooner, Joanne! I think these cookies would last about a week stored in an airtight container, as for freezing... these are very different in texture from a lot of my cookies so I'm simply and unfortunately not positive but I do think they would be alright wrapped well in clear wrap and stored. I'll have to try it out on my own to be certain.

By: Joanne

Joanne — Thu, 14 Sep 2017 23:43:00 +0000

These cookies look fantastic!! How long can they be stored in a container, and can they be baked ahead of time and put in the freezer?

By: Mikaru86

Mikaru86 — Thu, 14 Sep 2017 17:08:45 +0000

Damn, those look amazing. They have immediately jumped to the top of my to-do list for this week. How am I ever going to work through my backlog when you keep posting so many amazing new recipes? XD

By: Amar

Amar — Thu, 14 Sep 2017 15:41:27 +0000

Wow these look like something I’ll have to make soon. Any recommendation on how to store these and for how long?