Cookie Butter & Salted Caramel Cookie Sandwiches
Recipe type: Dessert
Makes: ~2½ dozen cookie sandwiches
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.
Cookie Butter Cookies
  • 1 cup (4⅝ ounces) all-purpose flour
  • 1 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)
  • 5⅝ ounces (¾ cup) granulated sugar
  • 4⅛ ounces (1/2 cup) packed light brown sugar
  • 2 x-large eggs, room temp
  • 1 teaspoon vanilla extract
Salted Caramel Buttercream
  • 8 ounces (2 sticks / 1 cup) unsalted butter at room temperature
  • 1 cup powdered sugar
  • ¼ cup salted caramel (store-bought or homemade)
Cookie Butter Cookies
  1. In a medium bowl, whisk together flour and baking soda, set aside
  2. Using a mixer, in a large bowl beat speculoos, butter and sugars on high until light and fluffy
  3. Beat in the eggs and vanilla until combined
  4. Reduce speed to low and stir in flour mixture just until combined
  5. Chill dough for 24 hours for best results
  6. After, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
  7. Use a small cookie dough scoop to place cookie dough balls (about 1 tablespoon each) on top of parchment paper, 1-2 inches apart
  8. Bake 8-10 minutes and until cookies are lightly browned around the edges
Salted Caramel Buttercream
  1. 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.
  2. Pipe or spread buttercream onto bottom halves of half of cookies; place another cookie on top of buttercream and gently press down
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.
Recipe by Keep It Sweet Desserts at