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Two crisp caramel-flavoured butter cookies enveloping a rich, decadent, and creamy caramel chocolate ganache. Whether you are a caramel, chocolate, or just a cookie lover these caramel chocolate ganache cookies are perfect for everyone. A festive delicacy, show-stopper dessert, or self-indulgent treat these cookies are perfect for every occasion.
The base of this treat is a caramel-infused butter cookie. Simple to make with minimal ingredients. No need to refrigerate the dough. The only effort required is to pipe the dough.
For this recipe, you can use store-bought salted caramel. But, if you want to make this recipe from scratch check out my easy homemade salted caramel recipe.
The caramel chocolate ganache is also easy to make.
What do you need to make?
Ingredients required to make Caramel Chocolate Ganache Cookies
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
Caramel Butter Cookies
- Powdered Sugar
- Butter (unsalted, room temperature)
- All-purpose flour
- Cornflour
- Egg
- Salted Caramel
- Vanilla extract
Caramel Chocolate Ganache
- Dark Chocolate Compound
- Salted Caramel
- Milk(chilled)
How to make Caramel Chocolate Ganache Cookies?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
Cookies
- Preheat the oven. On the parchment/butter/baking paper draw medium-size circles with little distance between them. Use this paper to line the cookie sheet.
- Cream Butter and sugar. Add vanilla essence, egg, and salted caramel. Mix till thoroughly combined.
- Add the dry ingredients and mix.
- Fill the dough into a piping bag with a nozzle attached. Pipe into pre-drawn circles. Bake in preheated oven till golden brown. Cool in the pan itself.
Ganache
- Melt salted caramel and chocolate together. Let them cool down to room temperature. Add chilled milk and beat till creamy consistency is achieved.
- Transfer the ganache into a piping bag and pipe the ganache on the bottom side of half the number of cookies. Cover with remaining half cookies. Cover and place in refrigerator till served.
Tips
This caramel chocolate ganache cookies recipe is pretty much fool-proof. There’s not much that can go wrong. Yet there are a few general tips I’d like to share.
- All refrigerated products must be at room temperature before mixing to ensure proper mixing.
- Properly measure flour to ensure proper consistency of cookies is achieved. Too much flour can make cookies dry and too less can make them soggy. Using a full-proof way of measuring but if you are using cups make sure to fill the cup with spoon rather than directly scooping.
- Store bought salted caramel’s consistency is different from each other. So pay extra attention while making ganache for proper consistency.
Can we make salted caramel at home?
Yes, they can be made at home. I’ve previously shared the recipe of salted caramel. They can be stored in the fridge for 9-10 days.
Storage
At room temperature the texture of ganache may change therefore it’s better to store Caramel Ganache Cookies in the fridge or freezer. Place the cookies in an airtight container and place in the fridge for 3 days and freezer for 3 weeks.
if you liked this recipe, try these!
Caramel Ganache Cookies
Ingredients
Caramel Butter Cookies
- 40 g Powdered Sugar ⅜ cup
- 100 g Butter (room temperature, unsalted) ¼ cup+3tbsp
- 150 g All-purpose flour 1¼ cups
- 10 g Cornflour 1 tbsp
- 1 Eggs (room temperature) large size
- 27 g Salted Caramel 1½ tbsp
- 1 tsp Vanilla essence
Caramel Chocolate Ganache
- 100 g Dark chocolate (chopped) chopped
- 50 g Salted Caramel 3 tbsp
- 30 g Milk (cold) 2 tbsp
Instructions
Caramel Butter Cookies
- Preheat the oven to 150℃/300℉. Line a cookie sheet with baking paper. Draw 2-inch(5cm) circles on the paper with 1-inch distance between them.
- Into a large bowl, add butter and powdered sugar. Beat with a whisk/electric beater/stand mixer on medium speed till creamy and smooth.
- Add egg and vanilla essence. Mix till well combined.
- Add salted caramel and mix till well combined.
- Sift in all-purpose flour and cornflour. Mix till well combined.
- Fill the dough in a piping bag fitted with a star-tipped (or any of your preference) nozzle.
- Pipe the dough in the drawn circles on baking paper.
- Bake in the preheated oven for 15-18 minutes or until the cookies turn golden colour. Let the cookies cool down on the baking sheet itself.
Caramel Chocolate Ganache
- Fill a heat-proof pan with hot water. Place a heat-proof bowl in the hot water. Add salted caramel and chocolate to the bowl. Stir occasionally till chocolate melts and combines with caramel.
- Remove from hot water and set aside till it reaches room temperature.
- Add chilled milk and beat on high to medium speed till a creamy smooth consistency is achieved.
- Fill the caramel ganache into a piping bag.
Assembly
- Place the cookies bottom side up. Pipe chocolate ganache on 12 cookies. Cover with the remaining 12 cookies to make sandwich cookies.
- Place the cookies in an airtight container or cover them with a plastic wrap and place it in the fridge for at least 30 minutes or until ready to serve.