Caramel Chocolate Chip Cookie Pies

Cookie Pies are a sandwich cookie that is very thin, soft baked, and absolutely melts in your mouth. Yes, I made that up. But, it does help to differentiate between these and the traditional sandwich cookies that are crisp and buttery like all our famous sandwich cookies at Dessert'D. But, sometimes you just need some extra sweetness with an extra soft breakable cookie. That's exactly what these are.

These soft and chewy chocolate chip cookies are sandwiched between caramel buttercream for a classic, yet updated cookie experience. Dip them in milk or tear them apart and savor them. These are so simple to make, yet they will impress anyone. Get the recipe for these Caramel Chocolate Chip Cookie Pies below.

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!