Chocolate Sandwich Cookies with Salted Caramel Russian Buttercream
Patricia @ 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!
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
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:
In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.
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.
Add egg and pure vanilla extract; continue to mix until no traces of egg remain.
Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.
Wrap dough in plastic and chill for at least 1 hour.
Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.
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.
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:
In a medium mixing bowl, beat room temperature butter using a hand mixer for 2-3 mites, until light in color and very fluffy.
Add chilled dulce de leche and continue beating with a hand mixer for 1 minute.
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.
