Caramel Cream Cookies

Sweet Halloween Treats!

They have a buttery cookie outside and a rich chewy caramel center. Kids will love making these as much as they will enjoy eating them! And they are small enough that you could even pass these out to your trick or treater’s this year.

Caramel Cream Cookies

1 can sweetened condensed milk
1 ½ cups butter, unsalted and room temperature
1 cup brown sugar
¼ teaspoon salt, kosher
½ teaspoon almond extract
1 tablespoon orange zest
3 ½ cup all purpose flour
powdered sugar, for dusting

Begin by making the caramel. Place a can of condensed milk in a pot and cover with water about 2-3 inches above the top of the can. Boil in the water for about 2 ½ hours, adding water as it evaporates off, making sure that the water line does not go below 2-3 inches above the can or the can may burst. Next preheat oven to 350º for the cookies. Cream the butter with the brown sugar and until fluffy. Stir in salt, almond extract, orange zest and flour until just combined. Wrap small portions in plastic wrap and place it in the refrigerator to get cold. Once the cookie dough is cold roll it out to a ¼” thickness and use a cookie cutter to cut out small rounds. Place rounds on a parchment lined sheet pan and bake in the oven for around 10 minutes or until set and then remove them from oven and set them aside to cool. After the caramel has cooked for for 2 ½ hours remove it with tongs and set it aside to cool. Once the can is cool enough to touch, open it and pour the caramel into a small bowl. As soon as the cookies are at room temperature spread a small amount of caramel onto the inside of one cookie then place another cookies on top and gently press to make a sandwich. Dust the finished cookies with powdered sugar.

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