Save on Pinterest

Caramel Creams

Total Time

Prep: 20 min. + chilling Bake: 15 min./batch + cooling


about 3 dozen

These cookies are delicious plain, but I like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting. —Barbara Youngers, Kingman, Kansas
Caramel Creams Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/3 cup finely chopped pecans
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1-1/2 teaspoons butter
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons heavy whipping cream


  1. Cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic. Refrigerate for 1-2 hours.
  2. Preheat oven to 350°. Unwrap rolls and cut crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 11-13 minutes. Remove to wire racks to cool.
  3. For filling, melt butter in a small saucepan over medium heat until golden brown. Pour into a large bowl; beat in confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottoms of half of the cookies; cover with remaining cookies.

Nutrition Facts

1 sandwich cookie: 132 calories, 7g fat (4g saturated fat), 27mg cholesterol, 65mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.

Recommended Video