Cookie Butter Sandwich Cookies Day 5 of 5x5

Cookie Recipe (Modified from keepitsweetdesserts.com)

1 cup flour
1 1/2 tsp baking soda
1/2 cup butter, softened to room temperature
1 cup Cookie Butter (Trader Joe's)
3/4 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla

Mix together flour and baking soda in medium bowl.  In a large bowl mix together butter, Cookie butter, sugar and brown sugar.  Beat in eggs and vanilla until fluffy.

Add flour mixture to wet until combined.  Chill for at least 2 hours, overnight is fine.

Use a 1" ball scoop to make the same size cookied.  Place on parchment and bake for 9-11 minutes until lightly brown around the edges.  Cool on sheet for 5 minutes and then on a cooling rack until completely cool.  You can now put them into a sealed container until you are ready to fill them.  (I did them the day before and they were perfectly crisp.)

Fillings

Salted Caramel

1 cup butter room temperature
1 cup powdered sugar
1/4 cup salted caramel (store bought or http://www.twopeasandtheirpod.com/salted-caramel-sauce/ )
                                           This is soooo worth making!

Beat together until fluffy.

Chocolate

1 cup butter room temperature
2/3 cup cocoa powder, sifted (use what you have, Dutch, natural, etc.)
2 cups powdered sugar (Add more if you want it sweeter and thicker up to 1 more cup)
1/3 cup heavy cream
1 tsp vanilla
Pinch of salt

Beat butter until fluffy.  Add cocoa until combined.  Add sugar and cream alternating 1/2 cup to 2 Tbls beating in between.  Add vanilla and salt until combined.  If it seems runny add the extra sugar here.

Put it together

Place half of the cookies with the top down (you are frosting the bottoms).  Frost liberally!  Place top on cookie.  Serve flat or the top will slide off.