Gluten Free Butter Cookies with Chocolate Coating and Caramel Filling

While making these gluten free butter cookies, I accidentally browned them a bit too much. I had to think of how to hide my error, and this was my solution. They turned out so delicious, I couldn’t wait to make more. They’re similar to my Gluten Free Girl Scout Samoa Cookies, but they’re sandwich cookies instead, which balances out the sweetness. I also enjoyed the caramel filling more in this recipe.

The chocolate hadn’t set yet when I took this photo. They were so delicious, I couldn’t wait to taste one. No. I couldn’t stop at one. I’m usually extremely good at just taking a bite or eating one cookie, but when I love something, watch out!.

In looking at the photo, I thought the filling looked like peanut butter. Hey, now that’s another terrific idea! – and so easy to make! See the filling in my Nutter Butter Cookie Recipe.

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes

Yield: Makes about 2 dozen cookies + several small star holes

The perfect cookie for you holiday and every day needs. Decorate as desired. Don't feel you have to make sandwich cookies. Traditional cookies work as well!

Ingredients:

1 recipe Gluten Free Cut Out Cookies
1 recipe Microwave Caramel Recipe, or as needed (do not allow it to set)
1/4 cup heavy whipping cream, or more as desired
1/4 ounce bar of gluten-free bittersweet chocolate (Scharffen Berger), chopped
Finely chopped nuts (I used walnuts)

Instructions:

Make the cookies as instructed in the above-linked recipe for Cut Out Cookies except cut out the centers of all of the cookies with the small stars.
Follow the instructions in the above-linked Microwaved Caramel recipe. Pour mixture into a heat-proof bowl and stir in cream. Set aside to cool. As it cools, if it becomes too stiff, stir in additional cream. You can make it as fluffy and creamy as desired. You just want it to stay stiff enough to stay on the cookie without oozing out.
Spread a thin layer of caramel on the bottom of all of the cookies. Top each cookie with another cookie; set them aside.
Melt the chopped chocolate in a heat-proof glass bowl over simmering water in a small saucepan. Once it begins to melt, stir occasionally to speed up the melting process. Once the chocolate completely melts, remove from heat.
Dip the tops of the cookies in the melted chocolate. Set on a wax paper, parchment paper, or silicone baking mats. Immediately sprinkle with your favorite chopped nuts.

Tips

If you want them firmer, pop them back on the baking sheet and into the oven. Then you'll know how long you'll want future batches to bake.

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