This recipe is a mouthful, I know.  Literally and figuratively.  But oh good heavens!  It’s a mouthful of awesome.

I pinned this recipe on Pinterest twice.  Yes, twice.  Apparently, I really, truly needed these cookies in my life.  That’s the way I’m justifying my multiple pin situation anyway.

I finally made them this weekend, and… I have to warn you, friend: these are intense.  Seriously.  Intense.  In a good way, of course.

I will definitely make them again, but make the cookies much smaller next time — because a little goes a long way with these.  The cookies are incredibly chocolaty and gooey and sweet, the buttercream filling is oh so light and caramely (is “caramely” a word …?  If not, let’s pretend it is, yeah?).

These were a major hit.  But another word of caution: you’ll need a giant glass of milk to accompany these cookies.  Despite the intensity and the needing of milk, they are completely delicious.  You know that chocolate craving you had?  Demolished!  That salty caramel fix you needed?  Destroyed!  A one-two punch in the hankering department.  Boom!

Make these.  Put them on a big plate for sharing.  Serve with a gallon of milk.  Don’t say I didn’t warn you.

Fudge Brownie Cookies With Salted Caramel Buttercream

Recipe adapted via Bakers Royale

Makes 9 large sandwich cookies 

For the cookies, you will need:

12 oz. milk chocolate, coarsely chopped

3 T. unsalted butter

2 eggs

2/3 c. sugar

1 t. vanilla

1 and 1/4 c. all-purpose flour, sifted

1/2 t. baking powder, sifted

For the buttercream, you will need:

1 c. butter, softened

2 c. confectioner’s sugar

1/4 t. salt

1/4 c. caramel sauce (I used Smucker’s)

To make cookies:

1. Preheat oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.

2. Place  the chocolate and the butter in a heat-safe bowl.  Place over a small saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.  Whisk over medium heat until melted.  Remove and set aside to cool.

3. Place the eggs, sugar, and vanilla in a large bowl and beat with an electric mixer until light and creamy (about 2 to 3 minutes).

4. In a separate bowl, sift together the flour and baking powder.  Slowly add into the egg mixture.  Once fully incorporated, slowly add in the cooled chocolate mixture.  Mix well.  Place batter in refrigerator for 10 to 15 minutes to chill.

5. Scoop chilled dough onto baking sheets (I used a small/medium sized ice cream scoop — to make smaller cookies, scoop about 2 T. of dough out for each cookie, keep all cookies about 2 inches apart).

6. Bake for 8 to 10 minutes, or until puffed and cracked.  Allow to cool completely on cookie sheets.

To make filling:

1. Place butter in bowl of an electric mixer and beat until creamed (about 2 minutes).

2. Add in powdered sugar, 1 cup at a time, and mix until well incorporated.

3. Add in salt and caramel sauce.  Mix well.

To assemble:

1. Take a dollop of buttercream and frost the bottom of a cooled cookie.

2. Top with another cooled cookie.

Store in an airtight container in the refrigerator until ready to eat.