These Spicy Chocolate Caramel Sandwich Cookies combine bold flavors and varied textures: softly spiced chocolate cookies are filled with chewy caramel and a ring of cinnamon buttercream, then half-dipped in chocolate for an unforgettable bite.
Cookies are the quintessential holiday treat—perfect for Santa, gift boxes, and last-minute sugar cravings. These sandwich cookies were created for the Great Food Blogger Cookie Swap, an annual December event where food bloggers exchange homemade cookies. It’s a festive tradition that raises money for Cookies for Kids’ Cancer and gets bakers sharing creative, travel-ready sweets.
The cookies I sent to my swap matches are soft chocolate rounds spiced with black pepper, cayenne, and cinnamon. They’re sturdy enough to be sandwich cookies but remain tender in the center so the caramel filling doesn’t force you to bite too hard. If you prefer less heat, reduce or omit the cayenne—chocolate and spice pair beautifully when balanced to taste.
Each sandwich is lined with a thin ring of cinnamon buttercream that acts as a barrier to keep the caramel from leaking during transport. The cinnamon also ties the flavors to the chocolate cookie and helps temper the spice. Inside the buttercream ring sits a scoop of soft, chewy caramel—firm enough to hold its shape but tender enough to melt into the cookie without requiring a chomping effort.
To finish, I half-dipped the assembled sandwiches in chocolate. I used a chocolate candy coating for extra stability during shipping; tempered semi-sweet chocolate would work as well. While the coating was still wet I decorated half the cookies with cocoa nibs and the other half with sparkling sugar—crushed nuts, coconut, or festive sprinkles are all lovely alternatives.
The cookie dough produces rounds that are slightly crisp at the edges and soft in the middle, making them ideal for sandwiches. For the caramel I kept things simple—sugar, corn syrup, cream, butter, salt, and vanilla—cooked to a soft but set texture so it scoops easily and stays put once sandwiched. The buttercream is a straightforward cinnamon-flavored frosting that’s pipeable and stable enough to form the protective ring around the caramel.
These cookies travel well, stay soft, and make a memorable gift. My father-in-law called them “the best cookies he’s ever tasted,” which convinced me they’re worth adding to the regular rotation year-round—from Cinco de Mayo to Christmas, their sweet-spicy-chocolate combination is always welcome.
🤎More Cookie Recipes You’ll Love
- Cinnamon Roll Sugar Cookies
- Gingerbread Chocolate Chip Cookies
- Salted Caramel Bars
- Gourmet Homemade Oreos
- Truffle-Stuffed Chocolate Chip Cookies
- Red Hot Love Cookies
Cinnamon Mousse Tarts
Dulce de Leche Swirled Tarts
Spicy Chocolate Caramel Sandwich Cookies
Ingredients
For the Spicy Chocolate Cookies:
- 2 1/2 cups (11.25 oz) all-purpose flour
- 3/4 cup (2.25 oz) unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne powder (or less, to taste)
- 2 tsp ground cinnamon
- 10 oz unsalted butter, room temperature
- 1 cup (7 oz) granulated sugar
- 3/4 cup (5.6 oz) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
For the Soft Caramel:
- 1/4 cup (2 fl oz) water
- 1/2 cup (5.5 fl oz) light corn syrup
- 2 cups (14 oz) granulated sugar, plus more for rolling
- 1 1/2 cups (12 fl oz) heavy cream
- 1/2 cup (4 oz) unsalted butter, cubed
- 1 tsp sea salt
- 1 tsp vanilla extract
For the Buttercream:
- 3 cups (12 oz) powdered sugar, sifted after measuring
- 1/2 cup (4 oz) unsalted butter, room temperature
- 2 tbsp milk, plus more if needed
- 1 tsp vanilla extract (or other extract)
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
To Assemble:
- 1 1/4 lbs semi-sweet chocolate, chopped or chocolate candy coating
- Cocoa nibs, sprinkles, or finely chopped nuts, optional for decoration
Instructions
To Make the Spicy Chocolate Cookies:
- Sift the flour, cocoa, baking soda, salt, pepper, cayenne, and cinnamon into a large bowl and set aside.
- Cream the butter with both sugars in a stand mixer fitted with the paddle attachment until fluffy, about 1–2 minutes. Add the eggs one at a time, mixing between additions, then add the vanilla. With the mixer on low, add the dry ingredients and mix until nearly combined. Finish mixing by hand, scraping the bowl.
- Wrap the dough and refrigerate at least 1 hour until firm enough to roll. Preheat oven to 350°F (175°C).
- Line baking sheets with parchment. Roll small (about 1 inch) dough balls, roll them in granulated sugar, place on the sheet, and flatten with the bottom of a glass. Bake 8–9 minutes until edges are set but centers remain soft. Cool completely before assembling.
To Make the Soft Caramel:
- Combine water, corn syrup, and sugar in a saucepan. Heat over medium, stirring until the sugar dissolves and brushing down the pan sides to remove crystals. Bring to a boil, stop stirring, and attach a candy thermometer. Cook until the mixture reaches 330°F and is a medium amber color.
- Meanwhile, heat the cream, butter, and salt in another pan until the cream simmers. Remove from heat and set aside.
- Carefully add the hot cream to the caramel (it will splutter). Stir and continue cooking, stirring occasionally, until the mixture reaches 234°F. Remove from heat, stir in vanilla, and pour into a heatproof container to cool and thicken. The caramel should be scoopable but hold its shape.
To Make the Buttercream:
- Beat the powdered sugar, butter, milk, vanilla, salt, and cinnamon on low until the sugar is moistened. Scrape the bowl and beat on medium until light and fluffy, 2–3 minutes. Adjust milk or sugar to reach the desired consistency.
To Assemble:
- Fit a piping bag with a large round tip and fill with buttercream. Pipe a ring of buttercream onto the bottom of a cookie, leaving the center open. Scoop a small ball of caramel into the center, then top with a second cookie and press gently so the caramel spreads to the buttercream edge. Repeat to make 36 sandwiches and refrigerate about 30 minutes to firm the buttercream.
- Melt the chocolate coating or tempered chocolate. Dip half of each sandwich in chocolate, let excess drip off, and place on waxed paper. While the chocolate is wet, sprinkle toppings as desired. Chill briefly to set the chocolate. Serve at room temperature for best flavor and texture.
Measuring Tips
These recipes are developed using weight measurements. Using a kitchen scale yields the most consistent baking results. Volume measurements are provided for convenience, but note that weight-to-volume conversions can vary by ingredient and method.
Nutrition
| Carbohydrates: 46 g
| Protein: 2 g
| Fat: 21 g
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