Caramel Cream Sandwich Cookies Recipe

Caramel Cream Sandwich Cookies Recipe

This Caramel Cream Sandwich Cookie Recipe is one of my favorite holiday cookies!

Sure, it could probably be made year round but for some reason, I don’t make this delicious cookie recipe until December rolls around.

From the rich and delicious flavor of homemade caramel sauce or the subtle, buttery goodness hiding in a cookie, I love caramel in all forms.  If you do, too, then you will love these!

In the spirit of The Eat Christmas Cookies Event going on at Food Blogga’s, I’m adding Caramel Cream Sandwich Cookies to the Holiday Cookie line-up. This recipe is from Pillsbury’s Best Cookies Book.

Caramel Cream Sandwich Cookies Recipe

Caramel Cream Sandwich Cookies

Yield: 30 Caramel Cream Sandwich Cookies

Caramel Cream Sandwich Cookies Recipe

From Pillsbury’s Best Cookies Cookbook! It is a fantastic cookbook--I highly recommend you find one at an Indiana Bookstore near you.


  • 3/4 Cup Brown Sugar, Packed
  • 1 Cup Butter, Softened
  • 1 Egg Yolk
  • 2 Cups Flour
  • 2 Tablespoons butter (NO SUBS)
  • 1 1/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 5 teaspoons milk


  1. In a large bowl, combine brown sugar and 1 cup butter: beat until light and fluffy.
  2. Add egg yolk and blend well.
  3. Add flour: mix well. If needed, cover with plastic wrap and refrigerate 15 minutes for ease in handling.
  4. Preheat oven to 325*.
  5. Shape dough into 1" balls. Place 2 inches apart on ungreased cookie sheets.
  6. With fork dipped in flour, flatted each to a 1 1/2" round.
  7. Bake at 325* for 10 to 14 minutes or until cookies are a light golden brown. Cool for one minute. Remove from cookie sheets and cool for 15 minutes or until completely cooled.
  8. Meanwhile, in a medium saucepan, beat 2 Tablespoons butter over medium heat until light golden brown, stirring constantly.
  9. Remove from heat.
  10. Stir in remaining frosting ingredients, adding only enough milk to achieve desired spreading consistency.
  11. Blend until smooth.
  12. Spread scant 1 teaspoon frosting between two cooled cookies (make sure they are cooled or frosting will melt!).
  13. Repeat with remaining frosting and cookies.


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