Chocolate Brownie Caramel Sandwich Cookies

IMG_4119What do you do when you feel like a brownie and a cookie at the same time? 

You make brownie cookies! If you haven’t ever heard of these before, oh boy. Pity pity. They make me weep. I remember the first time my friend made me some, bringing them over in a paper bag. Hers were mega cookies the size of my face and she assumed I wouldn’t finish one because I’d been very sick. I ate four. 


These brownie cookies are made ten million times better by becoming sandwich cookies, filled with what you may ask? Dulce de Leche. The caramel of the gods. 


If you haven’t heard of it before (first you haven’t heard of brownie cookies now this as well? What’s wrong with you…) dulce de leche is an Argentinian caramel made by boiling a can of condensed milk for 3 hours in a pan of water. Here’s the part where I’m supposed to say, oh how scary! The can explodes if the water isn’t topped up during the boiling! Here is a safe and fiddly recipe! But no. It’s so easy, you just pick up the can, put it in a pot filled with water just below the rim of the can, boil it for 3 hours. Don’t let the water run too low. 


You will be rewarded with a thick and delicious caramel ready to be spread over whatever you fancy. 

Chocolate Brownie Sandwich Cookies: Cookie recipe from Bourke St Bakery Cookbook

1 x 400ml can (13.5 ounces) condensed milk, boiled for 2-3 hours (closed!) and left to cool

235g (8 ounces) dark chocolate, broken into chunks

100g (1 stick) unsalted butter

240g (1 + 1/4 cups) brown sugar

2 eggs

1.5 tsp bicarbonate soda

150g (1 cup) plain flour

40g (1/3 cup) cocoa powder

1 tsp vanilla extract

IMG_4179Preheat your oven to 165C (329F). Put your chocolate chunks in a bowl and melt over a pot of barely simmering water. In a mixer, whisk your butter and brown sugar until combined. Slowly add your eggs one at a time and beat until combined. Add vanilla and slowly sift in your dry ingredients. Stir in the melted chocolate and leave to cool until the mixture is sticky. Use two tablespoons to gather equal balls of cookie dough and using your hands, roll into 2 inch balls. 

Bake for 7-10 minutes until just set on top. Once they are completely cool, spread a thick layer of caramel in-between two cookies and press together. Now eat them!