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 first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

Leave a Reply

Your email address will not be published. Required fields are marked *