Organic Emily

Mayan Chocolate Caramel Sandwich Cookies

Mayan Choclate Caramel Sandwich Cookies

These cookies aren’t what you think!  They pack a little heat and a big chocolate punch!  The caramel adds a smooth chewiness that balances the cocoa and cayenne!  I promise you won’t be disappointed!


3/4 cup butter, softened

1 cup sugar

3/4 cup dutch processed cocoa

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1 egg

1 1/2 teaspoons vanilla

1 1/4 cups all-purpose flour

1/2 cup prepared dulce de leche or Peter’s caramel

Cream butter and sugar in a large electric bowl fitted with a paddle attachment.  Add cocoa, cinnamon, slat, cayenne, egg and vanilla.  Add the flour.  Divide dough in half and chill for 30 minutes of until it is easy to handle.  Shape each portion into 1 3/4-inch logs.  Wrap and refrigerate for 4 hours or until firm enough to slice 1/4-inch thickness.

Preheat oven to 325` F.  Line cookie sheet with parchment and place slices 1-inch apart.  Bake for 12-14 minutes.  Cool completely on wire racks and then heat caramel so it is easy to use.  Sandwich the cookies with caramel inbetween and let set before eating.  Careful the caramel can get very hot!


Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

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