brownie sandwich cookies with salted caramel buttercream

Watch your waistbands.

This next image is not for the calorie-conscious.

But who cares when you find something this freaking delicious and indulge-worthy.

brownie sandwich cookies with salted caramel buttercream | TetaLizza.com

For those of you who have been on Pinterest since the early days, you may have seen these cookies tempting and taunting you. The original recipe is by Donna Hay with a peanut butter filling. Then Naomi at Baker’s Royale changed up the filling with a salted caramel creme. Both are amazing but I’m gonna lean towards the salted caramel because after making these and these, I’m clearly still obsessed.

brownie sandwich cookies with salted caramel buttercream | TetaLizza.com

If you love brownies which if you’re here, I assume you do, you must must must try these cookies. The cookies are so chocolatey and rich, they are honestly perfect on their own, but why stop there right?

brownie sandwich cookies with salted caramel buttercream | TetaLizza.com

The chocolate + salt + caramel combination is just something I don’t think I’ll ever get bored of. That being said, I promise to venture out of my comfort zone and keep bringing you other recipes too. Brownie promise 😉 But these are just so divine that I felt it my duty to share them with you.

brownie sandwich cookies with salted caramel buttercream | TetaLizza.com

While these brownie cookies come together quite easily, there are a few important tips. First, as mentioned in the recipe instructions, it is very important to whisk the eggs/sugar/vanilla together in your stand mixer for NO LESS THAN 15 MINUTES, until pale and creamy. This will help ensure you don’t get flat cookies.

brownie sandwich cookies with salted caramel buttercream | TetaLizza.com

Second, it is crucial to allow the batter to rest before baking. At first, the batter will appear a bit runny and if you bake them off right away, you’ll end up with thin and widely spread cookies. The original recipe called for a resting period of 10 minutes but I found mine had to sit for 20 minutes. You’ll see I made a note of 15-30 minutes so you can use your judgement. The batter will be softer than traditional chocolate chip cookie dough but it shouldn’t run when you drop it onto your cookie sheet. That all being said, no loss on taste either way. WOOT!

brownie sandwich cookies with salted caramel buttercream | TetaLizza.com

Those are really the two most important tips I have for these cookies. Other than that, they really are delicious. I’ve made these so many times and each time it’s like tasting them for the first time and falling in love all over again. Speaking of, these would make a great treat for Valentine’s Day. Even if you’re not a fan of the overly commercial holiday, there’s likely someone in your life that deserves these brownie cookies.

enjoy | liz | xo

brownie sandwich cookies with salted caramel buttercream
Yields 30
Print
Prep Time
40 min
Cook Time
10 min
Prep Time
40 min
Cook Time
10 min
for the cookie
  1. 24 oz semi-sweet chocolate, chopped (keep 14oz apart from 10oz)
  2. 6 tbsp butter
  3. 4 large eggs
  4. 1-1/3 cup sugar
  5. 2 tsp vanilla
  6. 1/2 cup all-purpose flour
  7. 1/2 tsp baking powder
for the buttercream filling
  1. 1 cup (2 sticks) unsalted butter, room temperature
  2. 2 cups confectioner sugar
  3. 1/2 tsp salt
  4. 1/4 cup dulce de leche
To make brownie cookies
  1. In a microwave-safe dish, place the butter at the bottom and 14 oz. of the chopped chocolate on top. Microwave at 30-second intervals, stirring at each break, until melted and smooth. Set aside.
  2. In a medium bowl, whisk together the flour and baking powder. Set aside.
  3. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment and beat for NO LESS THAN 15 MINUTES, until pale and creamy.
  4. To the egg mixture, add in the flour mixture followed by the melted chocolate. Stir together on a low-speed setting. Add remaining 10 oz. of chopped chocolate and mix until combined. Set batter aside to stand for 15-30 minutes until batter has thickened and is no longer runny.
  5. On a parchment lined baking sheet, drop spoonfuls of dough 1 tbsp in size, leaving two inches apart.
  6. Bake for 8–10 minutes or until puffed and cracked. Let sit on trays for 5 minutes before carefully transferring to wire rack to cool completely.
To make salted caramel buttercream filling
  1. Place butter in a bowl and beat until creamed.
  2. Add in confectioners sugar one cup at a time, beating slow at first and then increasing to high-speed. Beat at high speed for 10 minutes until light and fluffy.
  3. Once buttercream is ready, add in dulce de leche and salt, beat until just combined.
  4. To assemble
  5. Once cookies have completely cooled, spread a generous portion of buttercream onto underside of one cookie. Pair up with the bottom side of another cookie and press together slightly to sandwich.
Adapted from Baker's Royale via Donna Hay
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