Tuesday, December 18, 2012

.salted caramel stuffed brownie cookie sandwiches.

phew. the title of this treat is a mouthful in and of itself. an actual mouthful of the cookie? now that is heavenly.

i've been sitting on this recipe. (not literally of course) for months. i actually bought the special ingredients for it back when i was pregnant and just never got around to making it. now that babycakes is 2 months old, it was high time that she start baking with her mama.

wearing her in my sling, we got to work in the kitchen. first, we melted some dangerously dark chocolate with butter to give these cookies that rich brownie flavor. meanwhile, the eggs, vanilla and sugar were set to mix for a solid 15 minutes to achieve the crackling brownie texture.

after finally putting all of the ingredients for the cookie part together and allowing it to firm up some in the fridge, they were ready to make their oven debut. in my opinion, they came out stars!

the filling was as simple as any buttercream frosting concoction is. together with the brownie cookies, this was one sandwich i could surely eat for lunch every day. i promise i won't though. (fingers crossed)

babycakes and i gave most of these yummys away, much to my eye guy's dismay, as little christmas goodies. feel free to keep yours all for yourself. either way, it's jolly.

p.s. thanks, eye guy, for my new blogging machine as my christmas merry. i've missed it. and baking. and this.

salted caramel stuffed cookie sandwiches
recipe thanks to the baker chick
brownie cookie-
12 oz. dark chocolate, chopped
3 tablespoons butter
2 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour, sifted
1/4 teaspoon baking powder, sifted

salted caramel creme filling-
1 cup butter (2 sticks)
2 cups confectioner sugar
1/4 cup caramel sauce (i found it in the ice cream section)
1/2 tsp sea salt

here's how
1. Place butter in a saucepan over low heat and gently stir until melted. Add 7 oz. of chocolate and stir until smooth. Set aside to cool slightly.

2. Place the eggs, sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 minutes or until pale and creamy. (I know that seems like a lot, but I think that's what makes this cookie's texture.) Add in flour, baking powder, melted chocolate mixture, remaining 5 oz. of chocolate and mix just to combine. (Don't overmix.) Chill batter for 10 minutes, but not more. Dough should still be slightly gooey, but not watery.

3. Spoon 2 tablespoonful of the mixture, onto parchment lined bake sheet. Bake at 350 degrees for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays before transferring to a wire rack.

Caramel creme filling and assembly:
1. Place softened butter in a bowl and beat until fluffy. Mix in confectioners sugar and salt, add in caramel and beat until smooth and creamy.

2. Spread or pipe the frosting in between two cookies. Sandwich them together, and enjoy!!

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