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Chocolate Cookie Sandwiches filled with Salted Caramel Buttercream

Gluten free dark chocolate cookies, made almost like a brownie, folding in your favourite Koko Black Chocolate, resulting in a rich and decadent cookie. Sandwiched between a salted caramel buttercream, made using cream cheese and Koko Black Salted Caramel Surprise, Pure indulgence. We have used roughly chopped Wattleseed Macadamia to go with the salted caramel, but choose your favourite flavour!
  • Prep Time: 25 minutes + chilling | Cooking Time: 15 minutes
  • Serving Amount: Makes 8 Sandwiches
  • Difficulty Level: Medium



340g Koko Black Dark Chocolate Dotties

50g butter

3 eggs

220g caster sugar

35g corn flour/ GF flour

10g baking powder

1tsp flaked salt

165g Wattleseed and Macadamia Koko Black Block, finely chopped

Salted caramel buttercream:

1x 250g block cream cheese, softened at room temp

60g butter, softened at room temp

50g icing sugar

2 tsp vanilla paste

1x 80g Salted Caramel Surprise Block, finely chopped


Place chocolate dotties and butter in a bowl, over a pot of boiling water on the stove (ensure the bowl is not touching the water) heat until all the chocolate and butter have melted.

In a stand up mixer, combine sugar and eggs and whip on medium until pale and fluffy, about 3min.

Once whipped, gently pour in melted chocolate and butter and mix until just combined.

In a small bowl, mix cornflour, baking powder and salt together. Then gently fold into the chocolate batter with Macadamias, until just combined. At this point the mix is super soft and not possible to shape in cookies. So place batter in the fridge for at least 40 min (or overnight) to allow chocolate to reset and firm up the mix for you to shape your cookies.

Once the batter is chilled, preheat the oven to 160’C. 

Grab batter from the fridge and shape into 25g balls (use a jug of hot water and 2 metal spoons if you don't want to get your hands dirty)

On a flat baking tray lined with baking paper place the chilled cookie dough, make sure they are evenly spaced as they will spread as they bake.

Bake for 12-15min and allow to cool on the baking tray (if you try to move them when they are hot you will break them)

Once they have cooled to room temp, time to make the buttercream.

In a stand mixer with a paddle attachment, beat cream cheese and butter until light and fluffy (Stop and scrape down the sides 1-2 times to make sure it's evenly mixed)

Add in vanilla and icing sugar, beat until combined. Fold through Salted Caramel Surprise.

To fill cookies, Spoon a little of the cream cheese buttercream onto half the biscuits, sandwich with remaining biscuits. 

Allow to set for 15 minutes and serve.

Cookies will keep stored in an airtight container in the fridge for 3 days.