Vanilla Wafer Caramel Sandwich Cookies
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.
Servings 16 sandwich cookies
Ingredients
Vanilla Wafers
- 1/2 cup butter, softened
- 1/3 cup coconut sugar (or light brown sugar)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup all-purpose flour
Caramel Filling
- 1/4 cup butter
- 1/2 cup coconut sugar (or light brown sugar)
- 3 tablespoons half-and-half cream, divided
- 1/4 teaspoon salt
- 1 cup powdered sugar
Instructions
Vanilla Wafers
- 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.
Caramel Filling
- In a medium saucepan over medium-high heat, melt butter then whisk in sugar. 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!
Notes
Recipe slightly adapted from Williams Sonoma.