Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg, espresso powder, and vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack.
- For the filling, whip the heavy cream and powdered sugar until soft peaks form. Add the caramel sauce and mix until combined.
- Once the cookies are completely cool, spread a generous amount of the caramel filling on the flat side of one cookie, then top with another cookie to create a sandwich.
- Drizzle some extra caramel sauce on top for an added touch. Enjoy!
- Prep Time: 20
- Cook Time: 12