Chocolate Sandwich Cookies

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Butterscotch-Filled Chocolate Sandwich Cookies are here for the holidays! Everyone loves a good sandwich cookie, especially when they are homemade!

Prep Time20

Course: Dessert

Keyword: butterscotch, chocolate, cookies

Servings: Servings

Calories: 224kcal

Author: Kim Lange

1 cup brown sugar light or dark
⅓ cup heavy cream
1 stick unsalted butter
1 ½ cups powdered sugar add more if needed
1 teaspoon pure vanilla extract or 1/2 teaspoon butterscotch extract for an extra burst of butterscotch flavor!
Optional: 1 tablespoon bourbon
½ cup butterscotch chips finely chopped

In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg and vanilla, then gradually add the dry ingredients at a low speed. Once ingredients are combined, shape into two 6-inch disks, wrap in plastic, and refrigerate for 30 minutes.
Preheat the oven to 350° and let the dough soften for 15 minutes at room temperature. On a lightly floured surface, roll out 1 disk of dough to a scant 1/4-inch thickness and cut out as many cookies as possible with a floured 3-inch round or square cookie cutter.
Place them on two large ungreased baking sheets; gather the scraps, press them together, chill briefly until firm enough to roll, and cut out more cookies.
Bake the cookies in the oven for 12 minutes until they are puffy and the tops look dry. After 5 minutes, move them from the baking sheet to a wire rack to cool. Do the same with the second disk of cookie dough.

To make the filling, put brown sugar, cream and 4 tablespoons of butter in a medium saucepan or medium sized microwavable bowl. Cook on medium-high heat, stirring, until it's kind of syrupy – about 2 minutes or microwave for 2 minutes. Take it off the heat or remove from microwave and let it cool until it's thick and not too hot, about 15 minutes.
Pour mixture to a bowl and using mixer, mix in the remaining butter, powdered sugar and if desired, vanilla or butterscotch extract or bourbon and beat until it's fluffy. For a delish extra butterscotch zing to your cookies, finely chop up some butterscotch chips into small bits and add them into your cookie filling! Place filling in the fridge for 15-20 minutes to thicken up sandwich cream before piping onto the cookies or while the cookies are cooling.

Put half of the cookies onto a flat work surface with the tops facing downward. Take 1 tablespoon of the butterscotch and put it in the center. I like to spoon the butterscotch filling in a pastry bag and pipe the cream in the centers of the cookies. Place the other half of the cookies with their tops facing up. Press the two halves together lightly to make the sandwiches. Perfect for gifting and party trays!

These chocolate sandwich cookies can be stored in an airtight container for up to 1 week.