Chocolate Caramel Linzer Cookies are sandwich cookies that pack a lot of flavor into every gooey bite. With caramel filled chocolate cookies, every bite is going to be delicious but making these cookies is half of the fun!
Heat on medium heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt/ caramelize.
Once the sugar has melted, stop whisking. Remove caramel from the heat.
Add butter and whisk until combined.
Slowly pour the heavy cream into the caramel and whisk until incorporated.
Cool for about 10-15 minutes before using.
Cookies
Preheat the oven to 350°F degrees.
Beat together the butter, sugar, egg, and milk with the mixer until creamy.
In a large bowl mix combine flour, cocoa powder vanilla, sea salt and baking powder.
Add dry ingredients into butter mixture, mixing in between additions.
Encase dough between two sheets of parchment paper. Using a rolling pin, roll the dough out to about 3 - 4 mm thick.
Use a Linzer cookie cutter or a cookie cutter of your choice to cut out the solid bottoms.
Transfer them to a parchment paper lined baking sheet. Repeat until you've cut 12-15 solid shapes.
Next, you'll cut the cookie tops, which, instead of being solid, have a cut-out shape (where the caramel is going to go.)
You can either bake the cut-outs as mini cookies, or you can combine the dough and roll out additional cookies, making sure to have a top & bottom for each whole cookie.
Bake in a preheated oven for 6-8 minutes.
Let cool 1-2 minutes on pan, then transfer to a cooling rack.
To fill the cookies with caramel, position top & bottom of cookies with the flat side positioned into the center. Pick up the top and spoon 1 tsp caramel onto bottom of cookie, directly into the center, where the cut out will go. Place the top of the cookie onto the caramel, so that most fills the cutout, but just enough is also on the underside of the cookie as to securely attach the cookie sandwich together.