These Caramel Walnut Sandwich Cookies feature a rich, melt-in-your-mouth Japanese nama caramel studded with toasted walnuts, layered between delicate, buttery sable cookies. Softly set and not too sweet, they’re perfect for holiday celebrations or gifting, and are guaranteed to impress!
Table of Contents
Nama Caramel Walnut Sandwich Cookies
If you’ve ever tried Kurumikko-style walnut caramel sandwich cookies, you know how irresistible a soft caramel cookie sando can be. These cookies take inspiration from that concept: a silky, lightly sweet nama caramel packed with toasted walnuts is sandwiched between tender, buttery cookies.
Why you’ll love these cookies:
- The nama caramel has a smooth, melt-in-your-mouth texture that’s soft but holds its shape.
- Toasted walnuts add crunch and a deep, nutty flavor that pairs beautifully with the caramel.
- The buttery sable cookies are delicate, tender, and slightly crisp at the edges.
- Perfect for holiday baking, gift boxes, or special occasions, these cookies are both elegant and approachable.
Whether you’re making them for yourself or for sharing, these cookies are a standout addition to any dessert table.
Ingredients and Substituions
Here’s what you’ll need to make caramel walnut sandwich cookies:
- Powdered sugar: Adds light sweetness and tender texture.
- Butter: Cold butter ensures a delicate, flaky cookie.
- Almond flour: Adds a subtle nutty flavor and tender crumb.
- Cake flour: Keeps cookies soft and light.
- Cornstarch: Helps create a delicate, melt-in-your-mouth texture.
- Walnuts: Toasted for crunch and deeper flavor.
- Sugar: Caramelizes to form the smooth, rich caramel.
- Butter: Adds richness and helps the caramel set.
- Heavy cream: Provides the signature creamy texture.
- Milk: Balances richness (optional: can be replaced with all cream for extra creaminess).
- Corn syrup: Prevents crystallization and keeps caramel smooth.
How to Make Caramel Walnut Sandwich Cookies
Making these cookies involves three main steps: preparing the caramel, baking the cookies, and assembling the sandwiches. Here’s an overview:
- Prepare the caramel: Melt sugar until golden, then add cream, milk, butter, and corn syrup. Cook until smooth and thickened, stir in toasted walnuts, and chill until set.
- Bake the sable cookies: Combine ingredients into a tender dough, roll out evenly, cut into rectangles, and bake until lightly golden. Let the cookies cool completely before assembling.
- Assemble the cookies: Cut the chilled caramel to match the cookie size, soften edges slightly if needed, and sandwich between two cookies. Chill briefly to achieve the perfect melt-in-your-mouth texture.
Lisa’s Recipe Tips
- Use a candy thermometer for the caramel: Cooking to the right temperature ensures a silky, set caramel that isn’t too soft or too hard.
- Use a warmed knife to cut the caramel: This makes it easier to cut through cleanly.
- Lightly soften caramel surface before sandwiching: Helps the caramel stick to the cookies and creates a clean, even sandwich.
How to Store Caramel Sandwich Cookies
- Refrigerator: Store assembled cookies in an airtight container in the fridge for up to 5 days. The caramel stays soft and melt-in-your-mouth.
- Make-ahead: Both cookies and caramel can be made separately in advance. Keep them refrigerated until ready to assemble.
- Freezer: You can freeze the cookies (unassembled) for up to 1 month. Thaw in the fridge, then assemble with the caramel just before serving. The caramel can also be frozen in a lined pan and cut after chilling.
Recipe FAQ
Caramel can separate if the fat (butter) and liquid (cream/milk) aren’t fully incorporated, or if the heat is too high. To prevent this, melt the sugar gently, add the cream and butter slowly, and whisk constantly until smooth. Using a candy thermometer helps ensure the caramel cooks evenly and emulsifies properly.
If your caramel is too soft, it may not have reached the proper temperature or cooled long enough. Cooking to 114°C (237°F) and chilling fully in the fridge is key for a soft-set but firm caramel that holds its shape. Using all heavy cream instead of milk can make it richer but slightly softer, so adjust according to the texture you want.
Enjoy!! If you make this Caramel Sandwich Cookies recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Nama Caramel Cookie Sando
- Total Time: 1 hour 30 minutes
- Yield: 6 sandwich cookies
- Diet: Vegetarian
Description
These Caramel Walnut Sandwich Cookies feature a rich, melt-in-your-mouth Japanese nama caramel studded with toasted walnuts, layered between delicate, buttery sable cookies. Softly set and not too sweet, they’re perfect for holiday celebrations or gifting, and are guaranteed to impress!
Ingredients
Nama Caramel
- 1/2 cup (70 g) toasted walnuts, chopped
- 5 tbsp (60 g) sugar
- 3 1/2 tbsp (50 g) butter
- 2/3 cup (150 ml) heavy cream
- 3 tbsp + 1 tsp (50 ml) milk
- 2 1/2 tbsp (50 ml) corn syrup
- 1/2 tsp salt
Sable Cookies
- 3.5 tbsp (25 g) powdered sugar
- 3 tbsp + 1 tsp (0 g) salted butter, cold and cubed
- 1.5 tbsp (12 g) almond flour
- 1/2 cup (60 g) cake flour
- 1 tsp (5 g) cornstarch
Instructions
Make the Nama Caramel
- Line a 7 × 16 cm loaf pan with parchment paper and set aside.
- Add the sugar to a saucepan over medium heat. Do not stir. Gently tilt the pan occasionally so the sugar melts evenly. Once fully melted and amber in color, proceed immediately.
- Carefully add the heavy cream, milk, corn syrup, and butter. Whisk to combine (the mixture will bubble vigorously).
- Bring to a gentle simmer and cook until the caramel reaches 114°C (237°F), about 12–15 minutes. Use a candy thermometer if possible.
- No thermometer? Drop a small amount of caramel into cold water — if it sinks to the bottom without dissolving, it’s ready.
- Stir in the chopped walnuts, then immediately pour the caramel into the lined pan. Tap gently to level the surface or use a spatula if needed. Refrigerate until fully set, at least 1 hour.
Make the Sable Cookies
- Preheat oven to 160°C (320°F). Line a baking tray with parchment paper.
- Add all cookie ingredients to a food processor. Pulse until the mixture resembles coarse crumbs.
Use your hands to gently bring the dough together. - Place dough between two sheets of parchment paper and roll to 3 mm thickness. Refrigerate for 30 minutes to firm up.
- Cut rectangles measuring 2.6 × 7 cm. Transfer to the baking tray and bake at 170°C convection for 13–15 minutes, or until just barely golden.
- While still warm, loosely cover cookies with plastic wrap and gently roll with a rolling pin to even out the surface. Let cool completely.
Assemble the Sandwich Cookies
- Using a warm knife, cut the chilled caramel into 2.7 × 7 cm rectangles.
- Lightly warm the top and bottom of each caramel piece using an offset spatula or the back of a spoon.
Sandwich between two cookies, pressing gently to adhere. - Serve and enjoy!!
- Prep Time: 60 minutes
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 330
- Sugar: 17 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 9 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
These were too delicious they were gone as soon as I put them on the counter! Surprisingly not too sweet