Cream Cheese & Salted Caramel Sandwich Cookies Cream Cheese & Salted Caramel Sandwich Cookies

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

Welcome summertime with a sweet and salty indulgence for the taste buds.

  • Total time 1 hour
  • Portion size 18 servings


Chocolate Chip Cookies:



Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.

In large bowl, using an electric mixer, beat butter with brown sugar and honey on medium speed until creamy. Beat in egg; beat in vanilla, baking soda and salt. Stir in flour; stir in chocolate chips.

Drop by 1 tbsp, 2 inches apart, onto prepared pans. Refrigerate 30 minutes. Bake, 1 sheet at a time, until cookies

are golden, 10 to 12 minutes. Let cool on pans on rack for 2 minutes. Transfer directly to racks to cool completely, about 15 minutes.


In medium bowl, using an electric mixer, beat cream cheese on medium speed until fluffy, 2 to 3 minutes. Add sugar and vanilla; beat until smooth. Reduce speed to low; gradually add cream. Increase speed to medium; beat until stiff peaks form, 2 to 3 minutes. Gently fold in caramel sauce.


Spoon about 2 tbsp of the filling onto flat side of half of cookies; sandwich with remaining cookies, flat sides down, lightly pressing to push filling to edge.

Test Kitchen Tip: To ensure the softest, chewiest cookies, chill the portioned cookies on baking sheets for 30 minutes before popping them in the oven.

Nutritional facts PER SANDWICH about

  • Fibre 1 g
  • Sodium 145 mg
  • Protein 2 g
  • Calories 215
  • Total fat 12 g
  • Cholesterol 88 mg
  • Saturated fat 7 g
  • Total carbohydrate 88 g
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Baking & Desserts

Cream Cheese & Salted Caramel Sandwich Cookies