Caramel Chocolate Chip Cookie Pies

Soft and chewy Caramel Chocolate Chip Cookie Pies recipe.


Recipe by Mimi Council.


Best soft and chewy cookie recipe, chocolate chip, soft and chewy chocolate chip, caramel chocolate chip, chocolate chip cookies, sandwich cookies, caramel cookies, gluten free cookies #organic #organiccookies #glutenfree #chocolatechip #chocolatechipcookies #cookierecipe

Best soft and chewy cookie recipe, chocolate chip, soft and chewy chocolate chip, caramel chocolate chip, chocolate chip cookies, sandwich cookies, caramel cookies, gluten free cookies #organic #organiccookies #glutenfree #chocolatechip #chocolatechipcookies #cookierecipe

Caramel Chocolate Chip Cookie Pies

Makes 18


Dough

1/2 cup (113 grams) organic salted butter, softened

85 grams (1/4 cup plus 2 tablespoons) organic cane sugar

85 grams packed (1/4 cup plus 2 tablespoons) organic dark brown sugar

1 teaspoon organic vanilla extract

2 organic large eggs

255 grams (2 cups) organic all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

142 grams (3/4 cup) organic semi sweet chocolate chips


Filling

1/2 cup (113 grams) organic salted butter, softened

226 grams (1 1/2 cups plus 1 tablespoon) organic powdered sugar, sifted

28 grams (2 tablespoons) organic caramel sauce


Method

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.


To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks. Add the eggs and mix just slightly, enough to break the yolks.


In a separate bowl, add the flour, baking soda, and sea salt and whisk together. Add the flour mixture and the chocolate chips to the butter mixture and mix on low until combined into a stiff dough.


Using your hands, form the dough into 36 balls and place them on the prepared baking sheets. Flatten them until they are very thin, they should be at least 2-inches in diameter.


Bake for 7 minutes. Allow to cool completely on the baking sheets.


To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and caramel sauce. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.


Turn over every other cookie and match up cookies of the same size. Pipe filling onto all the turned over cookies and sandwich together.


Store in an airtight container for up to 3 days.


Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.


High Altitude – Bake at 375°F for 5 minutes.


Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!