Caramel-Chocolate Chip Sandwich Cookies
These cookies are more cake-like; a nice change from chewier chocolate chip cookies. I've been known to add a little peanut butter to the filling too. —Lauren Reiff, East Earl, PA
Make This Recipe
- 2 Eggland’s Best Eggs (large)
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups semisweet chocolate chips
- 6 tablespoons butter, cubed
- 3/4 cup packed brown sugar
- 3 tablespoons 2% milk
- 1-1/3 cups confectioners' sugar
Preheat oven to 350°F.
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.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake 8-10 minutes or until golden brown.
Remove from pans to wire racks to cool completely.
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 and cool to room temperature.
Beat in enough confectioners' sugar to reach desired consistency.
Spread 1-1/2 teaspoons of filling onto the bottoms of half of the cookies. Then cover with remaining cookies.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||5 g|
|Dietary Fiber||1 g|