These Salted Caramel Cookie Sandwiches are a decadent treat that combines the rich flavors of gluten-free caramel cookies with creamy salted caramel buttercream. Made with Trader Joe’s salted caramel chips and chocolate chips, these soft and chewy cookies are the perfect dessert for those following gluten-free and dairy-free diets. With just the right amount of sea salt, these cookie sandwiches are a sweet, salty, and irresistible indulgence. Whether you’re looking for a special treat for a party, holiday, or everyday snack, these easy salted caramel cookies will surely impress. Perfect for meal prep or baking ahead, this recipe will quickly become your new favorite!

Ingredients
Salted Caramel Cookies
- 1 bag Trader Joe’s salted caramel chips
- ½ cup chocolate chips
- 2 ¼ cups Bob’s Red Mill 1:1 gluten-free flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup sugar
- 1 cup brown sugar
- 2 sticks butter, softened
- 1 teaspoon Singing Dog Vanilla extract
- 2 eggs, room temperature
Salted Caramel Buttercream
- 1 stick butter, softened
- 2 teaspoons sea salt caramel sauce
- Pinch of salt
- 1 ½ cups powdered sugar
- ¾ teaspoon Singing Dog Vanilla extract
- 2 teaspoons almond milk
Instructions
- Make the Salted Caramel Cookies
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
In a medium bowl, mix together the gluten-free flour, salt, and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, sugar, and vanilla extract until creamy. Add the eggs and dry ingredients, mixing until well combined.
Stir in the salted caramel chips and chocolate chips using a rubber spatula.
Chill the dough in the refrigerator for 30 minutes.
Use a 2-tablespoon cookie scoop to portion out the dough, placing the cookie balls 2 inches apart on the prepared baking sheet. Bake for 9-10 minutes, or until the edges are golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Make the Salted Caramel Buttercream
In a stand mixer with the paddle attachment, beat the softened butter until creamy. Add half of the powdered sugar and mix on low until just combined. Then, add the sea salt and vanilla extract, mixing again.
Gradually add the remaining powdered sugar, sea salt, and caramel sauce, mixing on low speed and then increasing to medium-high until fully combined.
If needed, add almond milk, one teaspoon at a time, until the buttercream reaches your desired consistency. - Assemble the Cookie Sandwiches
Once the cookies have cooled, flip half of them so the flat side is facing up. Using a piping bag, pipe a generous amount of buttercream onto the flat side of each cookie. Top with another cookie, flat side down, to form a sandwich. Enjoy!
Why You’ll Love This Recipe
These Salted Caramel Cookie Sandwiches are the perfect balance of rich caramel flavor, chocolatey goodness, and a touch of sea salt. The combination of soft, chewy gluten-free cookies with creamy salted caramel buttercream creates a decadent treat that’s impossible to resist. Whether you’re making them for a special occasion or just because, these cookies are sure to impress!
Tips
- Chill the Dough: Chilling the dough for 30 minutes helps prevent the cookies from spreading too much during baking, keeping them soft and chewy.
- Butter Temperature: Be sure to use softened butter for both the cookie dough and the buttercream. This ensures everything mixes properly and results in a smooth texture.
- Caramel Chips: Trader Joe’s salted caramel chips are ideal for this recipe, but if unavailable, you can substitute with regular caramel chips or chopped caramel pieces.
Variations and Substitutions
- Flour Substitution: If you need a different gluten-free flour, you can use another 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for structure.
- Dairy-Free Option: Use dairy-free butter and a dairy-free caramel sauce to make this recipe completely dairy-free.
- Nut-Free: For a nut-free version, replace the almond milk with any other milk alternative like oat or coconut milk.
FAQs
Can I make the cookies ahead of time?
Yes! You can bake the cookies in advance and store them in an airtight container for up to 3 days. Assemble the cookie sandwiches right before serving for the freshest taste.
How do I store leftover cookie sandwiches?
Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month. Let them thaw before serving.
Can I use a different frosting?
Absolutely! You can swap the salted caramel buttercream for any frosting of your choice, such as chocolate ganache or vanilla buttercream, though the salted caramel adds a deliciously unique flavor.
Serving and Suggestions
These salted caramel cookie sandwiches are perfect for serving at parties, holiday gatherings, or as a special treat for yourself. Pair them with a glass of cold milk or a hot cup of coffee for the ultimate indulgence. For an extra touch, sprinkle a little sea salt on top of each sandwich just before serving to enhance the caramel flavor.
Salted Caramel Cookie Sandwiches
12
servings10
minutes10
minutesIngredients
Salted Caramel Cookies
1 bag Trader Joe’s salted caramel chips
½ cup chocolate chips
2 ¼ cups Bob’s Red Mill 1:1 gluten-free flour
1 teaspoon salt
1 teaspoon baking soda
½ cup sugar
1 cup brown sugar
2 sticks butter, softened
1 teaspoon Singing Dog Vanilla extract
2 eggs, room temperature
Salted Caramel Buttercream
1 stick butter, softened
2 teaspoons sea salt caramel sauce
Pinch of salt
1 ½ cups powdered sugar
¾ teaspoon Singing Dog Vanilla extract
2 teaspoons almond milk
Directions
- Make the Salted Caramel Cookies
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, mix together the gluten-free flour, salt, and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, sugar, and vanilla extract until creamy. Add the eggs and dry ingredients, mixing until well combined.
- Stir in the salted caramel chips and chocolate chips using a rubber spatula.
- Chill the dough in the refrigerator for 30 minutes.
- Use a 2-tablespoon cookie scoop to portion out the dough, placing the cookie balls 2 inches apart on the prepared baking sheet. Bake for 9-10 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Salted Caramel Buttercream
- In a stand mixer with the paddle attachment, beat the softened butter until creamy. Add half of the powdered sugar and mix on low until just combined. Then, add the sea salt and vanilla extract, mixing again.
- Gradually add the remaining powdered sugar, sea salt, and caramel sauce, mixing on low speed and then increasing to medium-high until fully combined.
- If needed, add almond milk, one teaspoon at a time, until the buttercream reaches your desired consistency.
- Assemble the Cookie Sandwiches
- Once the cookies have cooled, flip half of them so the flat side is facing up. Using a piping bag, pipe a generous amount of buttercream onto the flat side of each cookie. Top with another cookie, flat side down, to form a sandwich. Enjoy!
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