A rich caramel filling is sandwiched between classic homemade vanilla wafers and the combo is out of this WORLD! These vanilla wafer caramel sandwich cookies are a must try.
The sandwich cookies that were literally MADE for any caramel/vanilla freak in your life. I’m hands down the caramel queen, but hey, vanilla compliments dessert land pretty nicely.
And let’s be honest: these vanilla wafer caramel sandwich cookies are about to freak us ALL out.
Dessert checklist: they’ve got cookies, they’ve got filling, they’re MINI, aka they’re poppable as heck. Eat like 17 and call life good.
Or just eat the whole jar of caramel filling with a side of vanilla wafers if you’re looking to hang with the cool kids in my club. ???
So I knooooow these sandwich cookies might scare you away because of the fact that they involve homemade vanilla wafers. Believe me, it’s just like another batch of cookies and these little guys are CRAZY good! Vanilla flavors are on full force, they’re buttery, crispy, and scarily addicting.
So basically there’s only three major steps to these vanilla wafer caramel sandwich cookies. >>>
- Vanilla wafer dough. I like to make it up way ahead of time and then just chill it in cookie logs in the fridge until I’m ready to assemble everything.
- Slice ‘n’ bake those wafers and pull out all the self-control you’ve got to keep from eating the entire batch off the pan.
- Keep that self-control around because it’s caramel filling time. Literally the most spoon-worthy thing ever.
You will want approximately one teetery-tall tower of these much like Exhibit A below. >>>
Honestly there’s nothing about these sandwich cookies you won’t be completely obsessed about, guys. The crispy vanilla cookies paired with the creamy and SUPER freaking flavorful caramel filling are one combo to be reckoned with.
Please be advised that under no circumstances should you leave any sandwich cookie behind for later. There will be zero issues accomplishing this.
Vanilla Wafer Caramel Sandwich Cookies
- 1/2 cup butter, softened
- 1/3 cup coconut sugar (or brown sugar)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup white whole wheat flour
- 1/4 cup butter
- 1/2 cup coconut sugar (or brown sugar)
- 3 tablespoons half-and-half cream
- 1/4 teaspoon salt
- 1 cup powdered sugar
- In a large bowl with a handheld electric mixer, beat butter and sugar on medium speed until completely creamy. Beat in egg yolk, and vanilla until smooth. Add salt, baking powder, and flour and beat until a dough forms.
- Divide dough in half and form each half into about a 6-in log. Wrap each log in plastic wrap and refrigerate 2 hours until firm.
- Preheat oven to 350F. Line two baking sheets with parchment paper. Remove logs from refrigerator, unwrap, and slice into 1/4-in thick cookie discs. Place cookies 2-in apart on prepared baking sheets.
- Bake cookies at 350F 9-11 minutes or until a light golden brown. Cool cookies on sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
- In a medium saucepan over medium-high heat, melt butter then whisk in sugar, cream, and salt. Bring sauce to a simmer and stir 2 minutes until thickened and golden. Reduce heat to medium and add 1 tablespoon cream, and salt. Remove from heat and cool slightly (about 10 minutes) Once caramel is cooled, whisk in remaining cream and powdered sugar until a thick creamy filling forms.
- Place about 2 teaspoons caramel filling on the bottoms of half of vanilla wafers. Top each with remaining cookies to form a sandwich cookie. Serve cookies and enjoy!