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Chocolate Chip Cookie Sandwich With Caramel – Soft, chewy brown butter cookies filled with creamy buttercream and gooey caramel.

A chocolate chip cookie sandwich is already a treat, but when you add a gooey caramel filling and creamy vanilla bean buttercream frosting, it becomes the best thing you’ve ever tasted. These chewy chocolate chip cookies are made with dark brown sugar, real butter that has a brown butter base, giving them deep, nutty flavors and a perfectly soft texture. If you love bakery cookies with crisp edges and a chewy texture, this recipe is for you!

The soft chocolate chip cookies in this recipe are inspired by classic homemade chocolate chip cookies, but the addition of browned butter takes them to the next level. The caramel is made from scratch using corn syrup, vanilla extract, and a pinch of butter! Once sandwiched together, these cookies are a double whammy of deliciousness, with a buttery, caramel-filled bite in every piece.

For more recipes like this one

Soft, chewy cookies – Made with extra egg yolk and corn starch for the perfect soft chocolate chip cookies with just the right amount of chew.
Nutty brown butter flavor – The brown butter base enhances the richness of the cookies, giving them a bakery-quality taste.
Homemade caramel filling – Unlike store-bought options, this caramel is made fresh using brown sugar, butter, and corn syrup, creating a smooth, luscious filling.
Perfect for ice cream sandwiches – Freeze a few and pair them with your favorite ice cream for cookie ice cream sandwiches.
Great for making ahead – The cookies store well in an airtight container, and you can freeze extras in a freezer bag for later!

Corn syrup – Helps keep the caramel smooth and prevents graininess.
Heavy cream – Makes the caramel rich and silky for that perfect drizzle.
Vanilla extract – Adds warmth and enhances the flavor of everything.
Unsalted butter – Browning it gives the cookies a nutty, caramel-like flavor.
Brown sugar – Adds chewiness and deep sweetness.
Egg and extra egg yolk – These keep the cookies soft and chewy.
Corn starch – Helps give the cookies that soft, thick texture.
All-purpose flour – The base! I always spoon and level to avoid dry cookies.
Semisweet chocolate chips or mini chocolate chips – Regular chips melt nicely, and mini ones add extra chocolate in every bite. You can also use a chocolate bar and chop that up!
Optional: Flaky salt for garnish – Balances out the sweetness and adds a bakery-level touch

Instructions

In a medium saucepan, combine granulated sugar, water, and corn syrup over medium heat.
Cook without stirring until the mixture turns a deep amber color, about 8-10 minutes.
Remove from heat and carefully whisk in the heavy cream (it will bubble up). Stir in vanilla extract, salt, and butter until smooth.
Let the caramel cool completely before using.

Make the Cookies

Preheat the heat oven to 350°F and line cookie sheets with parchment paper or a silicone mat.
In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan, until the butter foams and turns golden brown. Transfer to a large bowl and let cool.
Once cooled, whisk together the brown butter, brown sugar, and white sugar until smooth.
Add the egg, whisk until evenly combined, then add the extra egg yolk and whisk again. Stir in the vanilla extract.
In a medium bowl, whisk together the dry ingredients – flour mixture, baking soda, baking powder, corn starch, and salt.
Add the dry ingredients to the wet ingredients and fold in the semisweet chocolate chips with a spatula.
Use a cookie scoop to portion the dough onto the prepared cookie sheets, spacing them 2 inches apart.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still soft. If the cookies are thick, gently press them down using a flat-bottomed cup.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Make the Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until smooth.
Scrape down the sides of the bowl and beat for another minute.
Gradually add powdered sugar on low speed. Once combined, add vanilla extract and a pinch of salt.
Increase to medium-high speed and beat for 3-5 minutes until fluffy.

Ensure cookies are completely cooled before assembling.
Pipe a rim of buttercream frosting around half of the cookies to create a well.
Fill the center with caramel sauce, being careful not to overfill.
Place an unfrosted cookie on top and gently press together to create a sandwich.
Wrap in plastic wrap and store in an airtight container or serve immediately.

Use real butter – Avoid substitutes like palm oil or soy lecithin, which can affect the texture.
For extra chewiness, let the cookie dough rest in the fridge before baking.
Mini chocolate chips work great if you want smaller bites of chocolate in every bite.
Turn these into ice cream sandwiches! Just freeze the sandwiches and add a scoop of creamy vanilla ice cream in between for a twist on cookie ice cream sandwiches.
Next time, try adding chopped peanut butter cookies to the dough for an even richer flavor.
Pull the cookies out while the centers still look soft – They’ll continue baking on the hot baking sheet even after they’re out of the oven.
Use a round cutter trick – If your cookies spread unevenly, take a large round cutter (or even a glass) and gently swirl it around the warm cookies to reshape them into perfect circles.
Let the caramel cool before using – Hot caramel will melt the buttercream and make the cookies slide apart.
Make sure cookies are completely cool before assembling – Otherwise, the buttercream will melt, and you’ll have a (delicious but messy) disaster.
Use a gentle press when sandwiching – Just enough to seal them together without squeezing out the filling.

FAQs

Can I use regular butter instead of brown butter?
Yes, but you’ll miss out on the nutty depth of flavor. If you do, increase the vanilla extract slightly to make up for it.

How do I store these cookie sandwiches?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for a week. You can also freeze them in a freezer bag for up to 3 months.

Can I use a hand mixer instead of a whisk?
Yes! A hand mixer on medium speed will work just fine for the buttercream.

Storing and Freezing Instructions

Store in an airtight container for up to 3 days.
Freeze for up to 3 months wrapped in plastic wrap and stored in a freezer bag.
To enjoy frozen cookies, let them sit at room temperature for 10-15 minutes before eating.

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