contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Chocolate Sandwich Cookies with Salted Caramel Russian Buttercream

Patricia Reitz

 Chocolate Sandwich Cookies Filled w/Salted Caramel Russian Buttercream - ButterYum —

Chocolate Sandwich Cookies Filled w/Salted Caramel Russian Buttercream - ButterYum —

During my last post I taught you how to make Russian Buttercream with a Mexican Twist (in the form of dulce de leche), and now I’m going to add a little French je ne sais quoi to the buttercream by giving it a salted caramel flavor profile, which pairs perfectly with Chocolate, or should I say Chocolat. Ooh-la-la!

fullsizeoutput_2ea1.jpeg

Start by making delicious chewy chocolate cookies, which are perfectly divine on their own, and sandwich two together with a layer of salted caramel Russian Buttercream in the middle. It’s a heavenly combination.

Seriously, try not to eat all the chocolate cookies before you turn them into sandwich cookies!

fullsizeoutput_2f32.jpeg

You can serve these cookies at room temperature, but I think they’re even better slightly chilled (10-15 minutes in the fridge). Enjoy!


Chocolate Sandwich Cookies w/Salted Caramel Russian Buttercream

makes 12 sandwich cookies

Printable Recipe

Ingredients

Cookies:

  • 1 cup all purpose flour

  • 6 tablespoons dutch processed cocoa, sifted (use really good quality)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine salt

  • 10 tablespoons unsalted butter, room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • extra granulated sugar to coat roll cookies in before baking (or use vanilla sugar)

Filling:

  • 1/4 pound (113g) unsalted butter at room temperature (70F)

  • 1/4 pound (113g) canned dulce de leche, chilled

  • fine table salt to taste

Directions

To make the cookies:

  1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.

  2. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.

  3. Add egg and vanilla; continue to mix until no traces of egg remain.

  4. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.

  5. Wrap dough in plastic and chill for at least 1 hour.

  6. Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.

  7. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.

  8. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.

To make the filling:

  1. In a medium mixing bowl, beat room temperature butter using a hand mixer for 2-3 mites, until light in color and very fluffy.

  2. Add chilled dulce de leche and continue beating with a hand mixer for 1 minute.

  3. Taste the buttercream carefully and add just enough salt to achieve the level of salted caramel flavor you desire, beating well so the salt is evenly distributed.