Chocolate-Caramel Sandwich Cookies

Bake-a-thon 2015: Day 8 Bake of the Day: Chocolate-Caramel Sandwich Cookies I made these cute little chocolate-caramel sandwich cookies for my daughter's Halloween party in school. They were quite a hit and all her teachers wanted the recipe. The recipe is from Martha Stewart site.
Chocolate cookies are very easy to put together, just mix all the ingredients, roll and bake. The only change I made is to use egg replacer powder instead of the egg yolk.
The caramel frosting is a great touch to these little cookies. Knowing my caramel making skills, I didn't even venture to do it, so simply used Trader Joes' caramel sauce and it tasted awesome.
Chocolate Caramel Sandwich Cookies Ingredients:

1½cups All purpose flour
½cup Cocoa powder
1tsp Baking powder
½tsp Baking Soda
½tsp Salt
10tbsp (1¼ sticks) Unsalted Butter, softened
1⅓cups Sugar
1 Egg yolk (I used 1½tsp whisked with 1½tbsp water)
2tbsp Caramel Sauce (homemade or store bought)
6tbsp Unsalted butter, room temperature
¾cup Confectioners Sugar

Method:

Preheat oven to 375, with racks in upper and lower thirds.
In a large bowl, beat together butter and sugar until pale and fluffy. Stir in the egg yolk or egg replacer mixture.
In another bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Stir flour mixture into butter until a dough forms.
Drop dough by level teaspoons and roll into balls and place them 1" apart onto 2 parchment lined baking sheets.
Bake until cookies are puffed and cracked, about 8 minutes, rotating sheets halfway through. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to wire rack and let cool completely.
Make the frosting: Beat caramel and butter in a small bowl until smooth; gradually beat in confectioners sugar until smooth.
Spread frosting on flat side of half the cookies and top with the remaining cookies.

This is part of the Bake-a-thon 2015.

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