Go Back
Print
Mickey Caramel Chocolate Sandwich Cookies (chocolate mickey shaped cookies filled with caramel and whipped caramel frosting)

Mickey Caramel Chocolate Sandwich Cookies

These Mickey Caramel Chocolate Sandwich Cookies are mini versions of the cookies at EPCOT. These smaller Mickey shaped dark chocolate cookies are filled with a delicious homemade whipped caramel and caramel drizzle.
Course Dessert
Keyword Disney Parks, Disney World, EPCOT, Mickey Mouse
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings 24 cookies

Ingredients

Chocolate Cookies

  • ¾ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt

Whipped Caramel Frosting & Caramel Filling

  • ¾ cup + 2 tablespoons granulated sugar
  • ¼ cup water
  • ½ cup heavy cream
  • 13 tablespoons unsalted butter, cut into pieces

Equipment

  • Mickey Mouse cookie cutter with face stamp
  • piping bags

Instructions

Chocolate Cookies

  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large bowl, beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the egg and vanilla, scraping the sides of the bowl as needed.
  3. Gradually add the flour mixture to the wet ingredients, beating on low until combined.
  4. Divide the dough in half, shape into two disks, and wrap in plastic wrap.
  5. Place dough in the refrigerator to chill until firm, about 1-2 hours.
  6. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
  7. Place one disk of dough between two sheets of parchment paper and roll out to about ¼ inch thickness.
  8. Dip the cookie cutter and stamp into flour. Shake off the excess. Use the cutter to cut out the cookies and the face stamp to imprint Mickey’s face onto the cookies. Repeat with second disk of dough.
  9. Place the cookies onto the prepared baking sheets and bake for 8 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

Whipped Caramel Frosting & Caramel Filling

  1. Combine the water and sugar in a medium saucepan over medium heat.
  2. Stir until the sugar is dissolved. Then bring the mixture to a boil.
  3. Cook, without stirring, until the mixture is medium amber colored, about 6 minutes. Gently shake or swirl the pan as needed.
  4. Meanwhile, heat the cream in a small saucepan over low heat, bringing it to just under a boil. Turn off the heat.
  5. Once the sugar mixture is amber colored, remove it from the heat and add the cream, whisking constantly. The mixture will bubble.
  6. Add half of the butter, one piece at a time, whisking until incorporated.
  7. Place the bottom of the pan in a cold water bath. Add the remaining butter and whisk until the caramel cools and thickens.
  8. Divide the caramel into two small mixing bowls. Cover with plastic wrap and place one bowl in the refrigerator to cool. Leave the other to cool at room temperature.
  9. Once the refrigerator caramel has chilled, beat it caramel with hand beaters or a mixer with a whisk attachment until it is light and fluffy, similar to buttercream.
  10. Transfer the whipped caramel and the regular caramel to separate piping bags.

Assembly

  1. Flip half of the cookies face side down.
  2. Pipe a dollop of whipped caramel frosting and a drizzle of caramel filling onto each of the flipped cookies.
  3. Gently press a second cookie, face side up, onto the top of each caramel filled cookie to make a cookie sandwich.
  4. Place the cookies in the refrigerator to set, about 30 minutes.