These speculoos cookies are crispy on the outside and chewy on the inside. They are delicious on their own, but the salted caramel buttercream puts them over the top.
I made these cookies a few weeks ago, and while I froze some extras, I may or may not have eaten them straight from the freezer. Oops! Next time I’ll make extra cookies without buttercream to use for ice cream sandwiches.
The cookies themselves are crisp on the outside and chewy in the middle. If you slightly underbake them you can keep them completely chewy. The flavor, well, if you like Cookie Butter or Biscoff, you will be in love. They have that great flavor that is somewhere in the middle of a graham cracker and gingersnap with an extra touch of salt. Plus the salted caramel buttercream. Yes, heaven in a cookie sandwich.
Cookie Butter & Salted Caramel Cookie Sandwiches
Makes ~2 1/2 dozen cookie sandwiches
Cookie Butter Cookies
1 cup (4 5/8 ounces) all-purpose flour
1 ½ teaspoons baking soda
½ cup (1 stick) unsalted butter, softened at room temperature
1 cups speculoos of choice (I used Cookie Butter from Trader Joe’s)
5 5/8 ounces (¾ cup) granulated sugar
4 1/8 ounces (1/2 cup) packed light brown sugar
2 x-large eggs, room temp
1 teaspoon vanilla extract
In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, in a large bowl beat speculoos, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined
Reduce speed to low and stir in flour mixture just until combined
Chill dough for 24 hours for best results
After, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart
Bake 8-10 minutes and until cookies are lightly browned around the edges
Salted Caramel Buttercream
8 ounces (2 sticks / 1 cup) unsalted butter at room temperature
1 cup powdered sugar
1/4 cup salted caramel (store-bought or homemade)
Beat butter with an electric mixer for several minutes or until light and creamy. Add sugar and beat until light and fluffy. Beat in caramel sauce until combined.
Pipe or spread buttercream onto bottom halves of half of cookies; place another cookie on top of buttercream and gently press down
Notes: Store in an airtight container at room temperature up to seven days or freeze up to one month
If you prefer a chewier cookie, err on the side of underbaking them.