As kids we would pull these apart like Oreos and lick off the frosting!

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Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly for easier handling.

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  • Roll dough into small balls, about the size of a marble. Place on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of the hand. Press with fork in one direction to make a design.

  • Bake at 325 degrees F (165 degrees C) for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. Place flat sides of two cookies together with frosting, sandwich-style.

  • To Make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan. Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading consistency.

Nutrition Facts

182 calories; protein 1.5g 3% DV; carbohydrates 22.3g 7% DV; fat 9.9g 15% DV; cholesterol 34.8mg 12% DV; sodium 64.8mg 3% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2010
The name on these is slightly deceptive. They aren't actually caramel. What you have is a rich brown sugar cookie with a browned butter frosting. I think the name is old fashioned; before browned butter became "cool" they just chose a name that reflected the flavor rather than the texture (again there is no caramel texture here). I would definitely call these "Browned Butter sandwich cookies" now... cooler and more accurate! All that said these are delicious. I make the cookies much larger (more like a walnut than a marble) and flatten them to more like 1/4 inch. Then I double the frosting! They come out chewy that way. Rich but awesome! Read More
(11)

Most helpful critical review

Rating: 3 stars
12/11/2006
I was expecting a caramel-rich gooiness somewhere but was disappoointed. I found melting some caramels and spooning it over the cookies more satisfying. Read More
(4)
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/22/2003
These were fun to make and delicious! Unlike other sandwich cookies I have made these held up well and were great to pack in lunches! Read More
(11)
Rating: 5 stars
12/16/2010
The name on these is slightly deceptive. They aren't actually caramel. What you have is a rich brown sugar cookie with a browned butter frosting. I think the name is old fashioned; before browned butter became "cool" they just chose a name that reflected the flavor rather than the texture (again there is no caramel texture here). I would definitely call these "Browned Butter sandwich cookies" now... cooler and more accurate! All that said these are delicious. I make the cookies much larger (more like a walnut than a marble) and flatten them to more like 1/4 inch. Then I double the frosting! They come out chewy that way. Rich but awesome! Read More
(11)
Rating: 5 stars
11/30/2011
This was one of my favorite cookies growing up. It actually is from a Pillsbury Bake off paperback cookbook that my mom had (that I now have) from back in the 50's. There were so many good recipes in that book that we grew up on...this was my favorite in the cookie department! Read More
(9)
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Rating: 5 stars
12/09/2008
My 80 year old mother has made these cookies for as long as I can remember. Haven't met anyone who doesn't love them! They are requested often by her kids who come to visit from out of town (grandkids too!) Read More
(8)
Rating: 5 stars
05/09/2007
I did a 1 size batch (1 cups margarine around 1-1/4 cups brown sugar 1 egg yolk and half the egg white 3-1/4 cups flour). I chilled the dough for about 20 minutes then made the cookies... I got a total of 116 cookies (58 sandwiches) out of the batch. Instead of using my palm and a fork I dipped the bottom of a smallish glass in sugar and pressed the cookies down so they all ended up close to the same size. Instead of the caramel cream I used a peanut butter cream filling ( cup PB 1 cups or so of icing sugar a teaspoon of vanilla and 4 or 5 TBS of milk). Very fabulous and next time I'll try the caramel cream! Thanks for sharing Robin! Read More
(5)
Rating: 3 stars
12/10/2006
I was expecting a caramel-rich gooiness somewhere but was disappoointed. I found melting some caramels and spooning it over the cookies more satisfying. Read More
(4)
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Rating: 5 stars
10/27/2006
Good flavor. I didn't make sandwich style cookies it would have been too much cookie. I frosted them and they were very good. Read More
(3)
Rating: 4 stars
04/30/2009
I personally didn't like these very much so I sent my husband to take them to the after school program at school where everyone loved them. I 'll give them the recipe so they can make them. Read More
(2)
Rating: 5 stars
12/18/2013
This cookie is amazing! The only thing I would change next time is to leave out the extra 1/4 cup of flour and I did add a bit of salt to the dough. I thought marblel sized balls would be too small but they make for a perfect bite sized delight! for the filling I had leftover caramel I made for another recipe so I just used that mixed with icing sugar. I will definitely be making this cookie a new holiday tradition in our house! Read More
(1)