Caramel Cookie Sandwiches

Caramel Cookie Sandwiches

These Caramel Cookie Sandwiches are genuinely one of those recipes we made once and immediately added to the permanent rotation. Think thick, chewy oat cookies packed with toasted golden oats, sandwiched around the most dreamy frozen caramel filling you can imagine. The contrast between that crisp cookie edge, the soft centre, and the cold creamy caramel is just ridiculous in the best possible way. If you've got people coming over and you want to properly impress them, this is the one to make.

Cook: 50 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • 2x baking trays lined with parchment paper
  • 2x mixing bowls
  • Roasting dish
  • Wire cooling rack
  • Food processor
  • Mortar & pestle
  • Microplane or fine grater
  • Freeze Oddlygood Dreamy Caramel Pots overnight
  • Chill cookie dough 15-20 minutes before baking
  • Freeze ice cream sandwiches for 1 hour

Ingredients

  • 90g dark brown sugar
  • 60ml oat milk
  • 180g plain flour
  • 1 tsp baking powder
  • 40g dark chocolate
  • 120g plant-based butter
  • 90g granulated sugar
  • 120g rolled oats
  • 1 tsp bicarbonate of soda
  • 4 Oddlygood Dreamy Caramel Desserts
  • 4 tbsp peanut butter
  • 30g salted peanuts
  • 20g dark chocolate

Method

1

Prepare the Oddlygood Pots and Oats

  • Place the 4 pots of Oddlygood Dreamy Caramel Pots in the freezer and freeze overnight
  • Sprinkle the oats over a roasting dish and bake in the oven for 5 minutes until golden brown
2

Prepare the cookie dough

  • Add the butter and sugars to a mixing bowl and beat into a cream
  • Add the flour, cooled oats, baking powder and bicarb in the second bowl and stir to combine
  • Add the dry mix to the wet mix with the plant-based milk and fold to combine
  • Cut the chocolate into 1/2 cm pieces, add them to the bowl and fold to combine
3

Prepare and bake the cookies

  • Split the mixture into 12 equal pieces and roll into neat balls
  • Space the balls out onto the baking trays, leaving 2 inch gaps between them
  • Put the trays in the fridge and leave to cool for 15-20 minutes or until nice and firm
  • Put the trays in the oven and bake for 14-15 minutes until slightly golden
  • Remove from the oven, transfer to a wire cooling rack and leave to cool to room temperature
4

Build the Ice Cream Sandwiches

  • Lay the cookies out on a clean surface, smooth side up
  • Spread a little peanut butter over each cookie
  • Scoop the Oddlygood Salted Caramel Pots into the food processor and pulse until smooth and creamy
  • Transfer the Oddlygood Salted Caramel Pots on to 6 of the cookies in equal measure
  • Top the Oddlygood-topped cookies with the remaining cookies and give them a gentle push to secure them
  • Put the ice cream sandwiches on a tray, put the tray in the freezer and freeze for an hour to firm up
5

Finish and serve

  • Put the peanuts in the mortar and crush into a rough meal with the pestle
  • Grate the dark chocolate with the fine side of the grater
  • Spread the peanuts and the grated chocolate out on a plate, take the sandwiches out of the freezer and gently roll them over the mixture to cover the exposed filling
  • Once all the sandwiches have been rolled and serve immediately

Tips & Variations

  • Toast the oats properly: Keep an eye on them in the oven, they only need 5 minutes and they can catch quickly. You want golden and fragrant, not burnt.
  • Freeze the caramel pots the night before: This is non-negotiable really. They need a full overnight freeze to get to the right consistency for sandwiching. Plan ahead and you'll be so glad you did.
  • Work fast when assembling: Once you scoop the caramel out of the freezer it starts to soften, so have your cookies ready and get them sandwiched quickly. Pop the finished sandwiches back in the freezer for 10 minutes if you need to firm them up again.

Why This Works

The trick here is freezing the Oddlygood Caramel Pots overnight so they firm up into a scoopable, ice cream style filling that holds its shape between the cookies without going everywhere. And toasting the oats before adding them to the dough is a small step that makes a massive difference, it adds this nutty, slightly caramelised depth that takes the cookies from good to brilliant. Trust us on this one, don't skip either of those steps.