Caramelized white chocolate desserts have become increasingly popular on my blog. And one way of indulging is with these caramelized white chocolate sandwich cookies.

Tipping more on the caramel spectrum, this is a winning flavour for most caramel lovers.

What’s unique about caramelized chocolate is its contrast in flavour and form. Caramel chocolate tastes more like caramel but functions more like chocolate. Thus, it can be moulded, reshaped, melted, and….used to make ganache! Caramelized white chocolate ganache as in these caramelized white chocolate sandwich cookies.

This post may contain affiliate links meaning I make a small commission off items you purchase at no additional cost to you. For more information, please read my policy page.

A silky caramel ganache is sandwiching two crumbly, delicious shortbread cut-out vanilla cookies.

Okay, let’s talk shortbread. Shortbread cookies are made with few ingredients, easy to mix but surprisingly super delicious. Deriving the unique flavour from the high butter content and zero to no liquids used to make them. To successfully make delicious shortbread cut-out cookies take not of the following.

Use good quality, room temperature unsalted butter; this will be the dominant flavour of the baked cookies.
Use little to no liquid in your cookie batter.
Refrigerate the cookie dough before cutting it into shapes.
Again, refrigerate the cut-out cookies before baking.
Use powdered or castor sugar; mixing the other two ingredients will be easier.

How to make Caramelized White Chocolate Sandwich Cookies

Make the cookie dough. Start by mixing room temperature butter with powdered sugar until the sugar thoroughly combines with the butter. You can use a stand, hand, or rubber spatula. Afterwards, add the vanilla paste mix and the flour in three batches mixing in every turn.

First refrigeration. The shortbread cookie dough should be super soft and, therefore, tricky to roll. To make it more manageable, cover with a cling film and let it sit in the fridge for about 20 minutes until slightly stiff. Do not freeze.

Roll out the Shortbread Cookie dough. Remove the chilled dough from the fridge and transfer it to a baking sheet. Take another same-sized baking sheet and cover the cookie dough, sandwiching it between the two baking sheets. Using a rolling pin, roll out the dough into a thin sheet( not too light, around 1/2 cm thick), then place on a tray and refrigerate for about 40 minutes or until stiff and easy to cut.

Cut into desired shapes. Afterwards, remove the cookies from the fridge and, using a cookie-cutter, press into the dough, cutting medium-sized cookies. Place the cut cookies spacing adequately onto a baking tray lined with parchment paper. Then refrigerate for 20 minutes before baking.

Bake and cool. Bake at 160 C for 20 minutes or until slightly browned around the edges. Remove from oven and set aside to cool completely before sandwiching.

Make the caramelized white chocolate ganache. Put chopped caramel chocolate in a glass bowl and melt over a pot of simmering water or microwave; set aside. Heat the heavy cream in a pot and pour over the melted chocolate. Add one teaspoon of unsalted butter until everything is well mixed. Refrigerate for at least 20 minutes or until the mixture is slightly thick. Afterwards, scoop the chilled ganache into a piping bag fitted with a piping tip and pipe on half the cookies sandwiching it with the remaining cookies.

Functional Equipment to use when making Caramelized white chocolate sandwich cookies.

Baking tray
Piping bag and tip
Stand mixer OR Hand mixer
Cookie cutters

CARAMELIZED WHITE CHOCOLATE SANDWICH COOKIES

Recipe by Winnie PambaCourse: DessertDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting Time

minutes

Ingredients

Vanilla Shortbread cookies
250 gm butter
120 gm powdered sugar
300 gm all-purpose flour
1/2 tsp vanilla paste
1/4 salt
Caramelized white chocolate ganache
350 gm caramelized white chocolate
180 ml heavy cream
1 tsp unsalted butter

Directions

In a mixing bowl, cream room temperature butter, vanilla paste and powdered sugar until combined.
Add in all-purpose flour and salt and mix. Wrap the shortbread cookie dough with cling film, and refrigerate for at least 30 minutes.
Afterwards, transfer the chilled cookie dough to a baking paper, then cover with another same-sized baking paper. Roll it out between the baking papers and refrigerate again for 30 minutes or until it becomes stiff.
Remove from the fridge( it should be stiff and easy to cut) and remove the top baking paper. Cut into the dough using a round-shaped cookie cutter and place the cut cookies onto a baking tray lined with parchment paper.
Cook in a preheated oven at 160 C for 25 minutes or until slightly browned around the edges. Remove and set them aside to cool.
Caramelized white chocolate ganache.
Finely chop a bar of (blonde chocolate) caramelized white chocolate into small pieces and pour it into a glass bowl. Melt in a microwave or over a pot of simmering water. Set aside.
Heat heavy cream to a simmer, then pour over the melted chocolate. Mix with a spatula until the chocolate fully melts. While the mixture is still warm, stir in a teaspoon of room temperature unsalted butter.
Refrigerate( do not freeze) for 20 minutes or until the mixture is slightly thick.
When ready, scoop the chocolate ganache into a piping bag fitted with a round piping tip. Pipe on half the cooled cookies, then sandwich with the remaining cookies. Serve and enjoy.