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!

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!

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

Items used to make this recipe:

(affiliate links)

• dulce de leche https://amzn.to/3gCrmKg

• pure vanilla extract https://amzn.to/3ovS9fE

• high quality dutch processed cocoa powder https://amzn.to/3gD1ez8

• disposable pastry bags https://amzn.to/3BbuV3t

• #50 scoop https://amzn.to/3JdIVN6

• half sheet pan https://amzn.to/3gDkY5m

• silpat liner https://amzn.to/367mM4Z

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 pure vanilla extract; 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.