These Caramel Apple Sandwich Cookies have a caramel apple buttercream sandwiched between shortbread apple shaped cookies dipped in chocolate.
“This post and recipe was created for #HalloweenTreatsWeek!
I was sent samples by some of the sponsor companies but as always opinions are 100% mine.”
In this post I used Dixie Crystals Sugar granulated sugar which was sent to me by Dixie for free for participating in #HalloweenTreatsWeek.
These Caramel Apple Sandwich Cookies came about originally because of the caramel apple suckers.
The ones that have a green apple Jolly Rancher flavored lollipop and then dipped in caramel.
I tried to figure out how to make that into a baked good.
And these cookies were born. I thought about just chopping up the suckers and pulverizing them.
But dealing with the sticks seemed more of a hassle then just unwrapping the Jolly Ranchers.
Plus I wasn’t sure if I could get the caramel on the suckers to break down like I needed it to.
The base of these cookies are my favorite roll out shortbread cookies.
Which require no chilling and hold their shape really well.
The cookie is just a plain vanilla one. I put all the flavor in the filling.
Just to keep things more simple. Originally I had planned on making a coating using the caramel chips.
But those ended up seizing.
And then I remembered that I always get the chocolate dipped caramel apples anyway.
The nonpareils were added just for color pop.
I did cut off the leaf and stem before baking.
Want More Caramel Apple Recipes?
Check out all of these great #HalloweenTreatsWeek recipes for today
And more recipes…
- For the Cookies:
- 1 cup unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 tsp vanilla extract
- red food gel
- 2 cups all-purpose flour
- 1 TBSP cornstarch
- For the Buttercream:
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 3 3/4 cup powdered sugar
- 1 1/2 TBSP milk
- 1 cup finely ground Apple Jolly Ranchers
- 1/4 cup caramel sauce
- For Dipping:
- 6 oz white chocolate chips
- 6 oz milk chocolate chips
- 3 TBSP unsalted butter
For the Cookies:
Preheat oven to 300° F.
Using a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy, about three minutes.
Add the vanilla bean paste and green food gel and beat for another 30 seconds.
Add in flour, ½ cup at a time with mixer on low.
Repeat until all the flour is gone.
Add cornstarch and mix until combined.
Let mixer run on low until dough forms.
Divide dough in half.
Sprinkle flat surface lightly with flour.
Roll out the cookie to ¼-inch thickness.
Use a small apple shaped cookie cutter dipped in flour to cut out cookies.
Place 1 inch apart on ungreased baking sheets.
Bake for 15-18 minutes.
For the Frosting:
Combine the butter and vegetable shortening in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
Add half of the powdered sugar and continue beating on low speed for an additional 2 minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed.
Add the remaining powdered sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about 2 minutes more.
Add crushed Jolly Ranchers and caramel sauce and beat on low speed until light and fluffy.
Thin out with more milk if needed.
Match up the cookies best you can with size and shape.
Spread some of the icing onto half of the cooled cookies.
Place a mini popsicle stick so that it looks like it’s coming out of the top of the apple.
Cover the part of the stick that is in the cookie with a little more frosting and then sandwich with another cookie.
For the Dipping:
Combine the chocolates and butter in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
Transfer to a small bowl, and let cool about 15 minutes.
Dip the bottom part of each sandwich cookie into the chocolate.
Sprinkle with the nonpareils and transfer to wax paper or parchment paper.
Let chocolate set for about 30 minutes before serving.
Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Prize #1 from Dixie Crystals
41 Pieces Silicone Bakeware Set
3 Piece Halloween Silicone Spatula Set
Nordic Ware Haunted Skull Cakelet Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.