• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

Chocolate Caramel Linzer Cookies

January 14, 2023 by Heather Smoke 2 Comments

Jump to Recipe Print Recipe

Chocolate caramel linzer cookies, made with no spread, soft chocolate sugar cookies, dulce de leche caramel filling, and chocolate royal icing. These make a delicious variation on classic linzer cookies, and you’ll love the combination of the sweet dulce de leche with the rich chocolate cookies.

You might also love this chocolate caramel toffee cake with caramel drip, caramel stuffed chocolate chip cookies, and no churn brownie sundae caramel swirl ice cream.

Chocolate linzer cookies with dulce de leche filling.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Chocolate & Caramel. Chocolate sandwich cookies with caramel filling is a dream combination. The chocolate is dark and rich and the caramel is sweet, buttery and creamy.

Standard Pantry Ingredients. You only need a simple list of ingredients from your fridge and pantry to make chocolate caramel linzer cookies.

Perfect for the Holidays. Linzer cookies are a classic holiday cookie to make for Christmas. Don’t miss these recipes for chocolate hazelnut linzer cookies, classic linzer cookies with bourbon cherry jam, and buttercream filled valentine linzer cookies.

No Spread Cookie Recipe. When making linzer cookies, you want to make sure that the shape of your cookie cutters is perfectly preserved, so you need to use a no spread sugar cookie recipe.

High Altitude Tested. Since these chocolate sugar cookies don’t contain any leavening, they’ll work at any altitude. But high altitude bakers can rest easy knowing that I test all the recipes on my site at Denver’s altitude of 5,280 feet.

Chocolate dulce de leche linzer cookies on a baking sheet.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cookies

For my no spread chocolate sugar cookies, you’ll just need all-purpose flour, powdered sugar, cocoa powder, salt, butter, vanilla extract and milk. This is an easy cookie dough to make, that comes together fast in a food processor.

Chocolate Icing

The icing is optional, but it makes these chocolate linzer cookies much prettier, since chocolate sugar cookies can look a bit dull on their own. You’ll essentially be making a really simple royal icing that dries to a pretty sheen. For the icing, you’ll need powdered sugar, cocoa powder, meringue powder (to set the icing), vanilla extract and warm water.

If you decide not to make the icing, simply dust the top cookies with powdered sugar (or even cocoa powder) before assembling the linzer cookies.

Filling

For the filling, use dulce de leche, a thick, creamy milk-based caramel. It won’t run off the cookies like caramel sauce will, making it ideal as filling for a chocolate sandwich cookie.

Chocolate linzer cookies with dulce de leche filling.

Instructions

Make the cookie dough.

  • Prepare 1/2 Recipe Chocolate Sugar Cookie Dough. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
  • Prep 2 baking sheets by lining them with parchment paper.
Chocolate cookie dough.
Cookie cutters.

Roll, cut and chill the cookie dough.

  • Working with half the dough at a time, roll the dough out on a floured surface to between 1/4 – 1/8 inch thick (closer to 1/8 inch), using a little more flour on top of the dough to keep it from sticking.
  • Cut as many cookies as you can with a 2 1/2 inch round fluted cookie cutter, and place the cut cookies on the baking sheets, spaced 1-2 inches apart. Gather up the scraps, roll them out again, and continue to cut as many cookies as you can.
  • Use a 1-inch cookie cutter, any shape you like, to cut the centers out of half the cookies. Depending on the thickness of the dough, you should be able to cut about 12-15 bottom cookies and 12-15 top cookies with a “window” or cutout.
  • Place the baking sheets in the refrigerator to chill the cut cookies for 30 minutes. This will help maintain their shape so they don’t spread in the oven.
Cutout chocolate sugar cookies on a baking sheet.
Cutout chocolate sugar cookies on a baking sheet.

Bake the cookies.

  • Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the chilled cookies for about 8 – 8 1/2 minutes, until baked through. With chocolate sugar cookies, you won’t be able to tell by the color if the cookies are done baking, but if you gently turn one over with a spatula, there should be no appearance of raw or wet dough underneath. (If there are any areas on top of the cookies that have puffed or bubbled up, just gently press them flat again with the bottom of a spatula.)
  • Cool the cookies on the baking sheet for 5 minutes, then gently transfer to a cooling rack to cool completely before icing and filling.
Cutout chocolate sugar cookies on a cooling rack.

Dip the top cookies in icing.

  • In a bowl, whisk together the powdered sugar, cocoa powder and meringue powder. Add the vanilla extract and water, and gently whisk until smooth, thick and drizzly. Take care not to whisk too hard, or you’ll incorporate air bubbles which will ruin the appearance of your icing.
Step 1 for making chocolate royal icing.
Step 2 for making chocolate royal icing.
Step 3 for making chocolate royal icing.
  • Take the top cookies (the ones with the cutout), gently dip the the tops of the cookies in the icing, and shake the excess icing back into the bowl. Set the iced cookies back down on a baking sheet. Immediately, before the icing sets, use a toothpick or cookie decorating scribe tool to smooth out the icing and pop any air bubbles. Finish dipping the top cookies in the icing.
  • The icing will dry to the touch very quickly, but it takes a while to fully dry. You’ll need to wait an hour or two before assembling the linzer cookies, and at least six hours before you can stack the finished cookies.
Chocolate sugar cookies dipped in chocolate royal icing.

Fill with dulce de leche.

  • Turn the bottom cookies over, so the bottom side is facing up. With a small offset spatula, spread about 2 teaspoons dulce de leche onto each cookie.
  • Assemble the linzer cookies by gently placing one of the iced top cookies on the dulce de leche, to make a sandwich cookie.
Chocolate dulce de leche linzer cookies on a baking sheet.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store chocolate caramel linzer cookies?

Store the cookies in an airtight container at room temperature for up to 3 days.  Once the icing is fully dry, you can stack the cookies in several layers, separating each layer with parchment paper.

What kind of dulce de leche did you use?

I use Nestle La Lechera Dulce de Leche. It’s thick but spreadable, so it stays perfectly put in the cookies.

Can I use caramel sauce instead of dulce de leche?

If you use caramel sauce instead of dulce de leche, just keep in mind that it tends to be runnier, and may run out of your cookies.

Chocolate linzer cookies with dulce de leche filling.

You Might Also Like

Chocolate caramel toffee cake with caramel drip.
Chocolate Caramel Cake
Spoonful of caramel in brownie sundae ice cream.
Brownie Sundae Caramel Swirl Ice Cream
Ganache, walnuts and chocolate chips on a walnut chocolate chip cake.
Chocolate Chip Walnut Cake
Brown butter chocolate chip cookies sprinkled with salt.
Brown Butter Chocolate Chip Cookies

Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Chocolate linzer cookies with dulce de leche filling.

Chocolate Caramel Linzer Cookies

Heather Smoke
Chocolate caramel linzer cookies, made with soft chocolate sugar cookies, dulce de leche caramel filling, and chocolate royal icing.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 8 mins
2 hrs 20 mins
Total Time 3 hrs 28 mins
Course Dessert
Cuisine American
Servings15

Equipment

  • Food Processor or Pastry Cutter
  • Rolling Pin
  • Cookie Cutters

Ingredients
 

Cookies

  • ½ recipe No Spread Chocolate Sugar Cookies

Chocolate Icing

  • ¾ cup (105g) powdered sugar
  • 2 ½ tsp (4g) unsweetened Dutch processed cocoa powder
  • 2 ½ tsp (7g) meringue powder
  • ¼ tsp vanilla extract
  • 1 ½ – 2 tbsp (29ml) warm water

Filling

  • ¾ – 1 cup (190g) dulce de leche

Instructions
 

Cookies

  • Prepare 1/2 Recipe Chocolate Sugar Cookie Dough. Wrap the dough in plastic wrap and chill in the refrigerator for 20 minutes.
  • Prep 2 baking sheets by lining them with parchment paper.
  • Working with half the dough at a time, roll the dough out on a floured surface to between 1/4 – 1/8 inch thick (closer to 1/8 inch), using a little more flour on top of the dough to keep it from sticking.
    Cut as many cookies as you can with a 2 1/2 inch round fluted cookie cutter, and place the cut cookies on the baking sheets, spaced 1-2 inches apart. Gather up the scraps, roll them out again, and continue to cut as many cookies as you can.
  • Use a 1-inch cookie cutter, any shape you like, to cut the centers out of half the cookies. Depending on the thickness of the dough, you should be able to cut about 12-15 bottom cookies and 12-15 top cookies with a "window" or cutout.
  • Place the baking sheets in the refrigerator to chill the cut cookies for 30 minutes. This will help maintain their shape so they don't spread in the oven.
  • Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the chilled cookies for about 8 – 8 1/2 minutes, until baked through. With chocolate sugar cookies, you won't be able to tell by the color if the cookies are done baking, but if you gently turn one over with a spatula, there should be no appearance of raw or wet dough underneath. (If there are any areas on top of the cookies that have puffed or bubbled up, just gently press them flat again with the bottom of a spatula.)
    Cool the cookies on the baking sheet for 5 minutes, then gently transfer to a cooling rack to cool completely before icing and filling.

Chocolate Icing

  • In a bowl, whisk together the powdered sugar, cocoa powder and meringue powder.
    Add the vanilla extract and water, and gently whisk until smooth, thick and drizzly. Take care not to whisk too hard, or you'll incorporate air bubbles which will ruin the appearance of your icing.
  • Take the top cookies (the ones with the cutout), gently dip the the tops of the cookies in the icing, and shake the excess icing back into the bowl. Set the iced cookies back down on a baking sheet. Immediately, before the icing sets, use a toothpick or cookie decorating scribe tool to smooth out the icing and pop any air bubbles. Finish dipping the top cookies in the icing.
  • The icing will dry to the touch very quickly, but it takes a while to fully dry. You'll need to wait an hour or two before assembling the linzer cookies, and at least six hours before you can stack the finished cookies.

Filling

  • Turn the bottom cookies over, so the bottom side is facing up. With a small offset spatula, spread about 2 teaspoons dulce de leche onto each cookie.
  • Assemble the linzer cookies by gently placing one of the iced top cookies on the dulce de leche, to make a sandwich cookie.

Notes

Store the cookies in an airtight container at room temperature for up to 3 days.  Once the icing is fully dry, you can stack the cookies in several layers, separating each layer with parchment paper.
Keyword Caramel, Chocolate, Cookies, Cutout Cookies, High Altitude, Linzer
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Christmas Cookies, Cookies

Previous Post: « High Altitude Chocolate Caramel Toffee Cake with Caramel Drip
Next Post: High Altitude Whole Wheat Honey Pancakes »

Reader Interactions

Comments

  1. Stephanie

    January 26, 2023 at 4:31 am

    Hello. Love your recipes. Can these be stored in the freezer after they are iced and dried? Thanks!

    Reply
    • Heather Smoke

      January 26, 2023 at 2:21 pm

      Generally, you can freeze cookies with royal icing, once they’ve fully dried, but I haven’t tried freezing these.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
    • Holiday Themed Cakes
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Raspberry Vanilla Cake
  • High Altitude Baked Chocolate Espresso Donuts
  • High Altitude Heart Shaped Chocolate Bundt Cake
  • High Altitude Homemade Graham Crackers
  • High Altitude Chocolate Chip Cookie Cupcakes
  • High Altitude Red Velvet Cake Whoopie Pies
  • Chocolate Dipped Chocolate Peanut Butter Sandwich Cookies
  • High Altitude Chocolate Sheet Cake
  • Rose Petal Chocolate Chip Shortbread Cookies
  • Homemade Chocolate Fudge Pop Tarts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme