Ingredients
Scale
- 1 cup granulated sugar
- ¼ cup water
- 3 tablespoons light corn syrup
- ¾ cup heavy cream warmed
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 3 tablespoons butter
- ½ cup butter softened
- ¾ cup granulated sugar
- 1 large egg cold or room temperature
- 1 egg yolk cold or room temperature
- 1 teaspoon vanilla extract
- 1 & ½ cups all-purpose flour spooned and leveled
- ½ cup Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Regular oreos pulverized into a fine crumb
- 3 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 tablespoon heavy whipping cream
- 3 cups powdered sugar
- Pinch of salt
Instructions
- In a saucepan, combine granulated sugar, water, and corn syrup. Heat over medium heat until sugar dissolves.
- Increase heat until boiling; do not stir. Cook until mixture turns amber in color.
- Carefully add warmed heavy cream (it may bubble) while stirring continuously.
- Remove from heat; stir in vanilla extract, salt, and butter until smooth. Set aside to cool.
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat together softened butter and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract; mix until well combined.
- Gradually add flour, cocoa powder, baking soda, and salt; mix until just combined.
- Fold in finely crushed Oreos gently.
- Line your baking sheet with parchment paper.
- Scoop generous portions of dough onto the prepared sheet; space them apart as they will spread while baking.
- Bake for about 12-15 minutes or until edges are firm but centers are still soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
- In another bowl, beat together softened cream cheese and unsalted butter until creamy.
- Gradually incorporate powdered sugar until fully mixed; add heavy whipping cream for desired consistency.
- Once cookies are cooled completely, pipe or spread cream cheese frosting on half of them.
- Drizzle homemade caramel sauce over frosting before topping with remaining cookie halves.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg