Ingredients

• 0.5 cups butter , softened
• 0.5 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 0.25 teaspoons Diamond Crystal® Fine Sea Salt
• 0.5 teaspoons baking soda
• 0.5 teaspoons baking powder
• 0.25 cups confectioners' sugar for rolling

Instructions

1. 1 Cream together butter and sugar. Add egg and vanilla extract and beat until well blended.
2. 2 Whisk together flour, Diamond Crystal® Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour.
3. 3 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
4. 4 Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.)
5. 5 Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool.
6. 6 Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal® Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval.
7. 7 Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth.
8. 8 To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.

Nutrition per serving