Caramel-Chocolate Chip Sandwich Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 30 |
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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. Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
2 eggs |
1/4 cup honey |
1 teaspoon vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1-1/2 cups semisweet chocolate chips |
filling: |
6 tablespoons butter, cubed |
3/4 cup packed brown sugar |
3 tablespoons 2% milk |
1-1/3 to 1-1/2 cups confectioners' sugar |
Directions:
1. 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.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely.
3. 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.
4. 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.
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