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