Salted Caramel Chocolate Nutella Sandwich Cookies

I've been wanting to make a gourmet sandwich cookie for some time now, and some of you may know that chocolate and caramel is one of my all time favorite flavor combinations. (Just take a look at my past posts, and you will find lots of recipes with these two flavors. I just can't help myself!) So, of course I thought a chocolate and caramel sandwich cookie would be pretty awesome, but I really wanted to kick it up a notch. Since salted caramel seems to be all the rage and Nutella is a fancy chocolate spread, I thought why not incorporate the two into my gourmet chocolate caramel sandwich cookie. 

I think the result is really great, but it wasn't until my nephew, Jeremy, tried them on Thanksgiving, that I knew they were the bomb-diggity. I have to be honest, there was some controversy about the salt content in these cookies. Some thought they may be a little too salty (my daughter was one such individual). When she was refusing to eat one, because they were too salty, Jeremy let everyone know that they were AMAZING (I can't tell you what he actually said, because it might offend some, but suffice it to say, he really loved them.).

If you love salted caramel, you will love these cookies. In my opinion, the salt enhances the caramel flavor. You be the judge. Try them for yourself.

Here's how you do it. . .

What You Will Need:
Coffee Grinder, Food Processor or Blender
KitchenAid Mixer with Paddle Attachment and Whisk Attachment
Whisk
Small Scoop
Baking Sheet(s)
Silicone Mat(s) or Parchment Paper
Cooling Racks

Ingredients:
Nutella Cookies
1/2 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1/2 cup Cocoa Powder
1/4 cup Oats, lightly ground
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
3/4 cup Unsalted Butter, room temperature
2 Tablespoons Nutella
1 1/2 cup Sugar
1 Large Egg
Salted Caramel Buttercream Frosting
1/2 cup Unsalted Butter, room temperature
1 cup Powdered Sugar
1/2 cup Caramel Sauce (I had some left over from a recent recipe. Click here for the recipe.)
1 1/4 teaspoon Kosher Salt
1 teaspoon Pure Vanilla Extract

Directions:
Preheat oven to 375° F.

Line baking sheet(s) with silicone mat(s) or parchment paper.

In a coffee grinder, food processor or blender, lightly grind oats. I used a coffee grinder. (I've never used it for coffee, just oats and things for baking.)

In a small bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, cocoa powder, ground oats, baking soda, and baking powder. Set aside.

In KitchenAid Mixer bowl with paddle attachment, cream together butter, Nutella and sugar until light and fluffy.

Mix in egg.

Slowly add in flour mixture until evenly incorporated.

Don't be alarmed this is a very thick and sort of dry
looking batter. It comes together nicely when you
roll it.

Scoop small balls of dough into the palm of your hand.

Roll into a ball and place on lined baking sheet approximately 2 inches apart.

Gently smoosh the balls with the bottom of a glass until approximately 1/8" thick.

Bake for 8 minutes. Cool for 2 minutes on cookie sheet.

Transfer to cooling racks to cool completely.

In a KitchenAid mixer bowl with whisk attachment, cream together butter and sugar. Start slowly to avoid getting sugar all over you and your countertop.

Add caramel sauce.

Add salt.

Add vanilla.

Whip until light and fluffy.

Fill a gallon size freezer bag with frosting and snip the corner.

Pipe frosting onto the flat side of one chocolate cookie.

Place another chocolate cookie on top flat side down.

Voila! You now have a Salted Caramel Chocolate Nutella Sandwich Cookie. Repeat until all cookies have been joined.

Amazing, right?!?!?!?

"Our job is to love others without stopping to inquire whether or not they are worthy."

Wow! I love that. If only it were that easy, right? But, that is what Jesus did. Let's strive to more like Him! The world would certainly be a better place if we do.

~Sheryl