Butterscotch-Filled 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!
More butterscotch cookies? You betcha! We’ve got these Best Ever Butterscotch Chocolate Chip Cookies, these Chewy Butterscotch Oatmeal Cookies and these Peanut Butter Butterscotch Cookies!
Why You’ll Love These Butterscotch-Filled Chocolate Sandwich Cookies
- Are you a fan of the classic sandwich cookie? If so, you’re in luck! These chocolate sandwich cookies with a butterscotch filling just might be the indulgent treat you’re looking for.
- This recipe is simple enough for anyone to make and these delicious sandwich cookies are sure to please! A luscious treat that everyone can enjoy.
- Get ready to learn how you can make your own batch of irresistible chocolate sandwich cookies with a decadent butterscotch filling!
- This recipe is made in steps, you make the chocolate cookie dough, then you chill it for 15 minutes, then you roll out cut out your cookies with your cookie cutter. Make the filling and chill it and then pipe it into your cookie centers of half of your cookies, and top the cookies with another half and voila!
- Perfect homemade chocolate sandwich cookies for holiday baking!
Gather Your Ingredients
Homemade Chocolate Sandwich Cookies
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- unsalted butter, softened
- sugar
- egg, lightly beaten
- vanilla extract
Butterscotch Filling
- brown sugar use dark or light – using dark brown sugar
will give a more richer flavor
- heavy cream
- unsalted butter
- powdered sugar
- vanilla extract or butterscotch extract – if you want tons of butterscotch flavor add the butterscotch extract
for sure!
- Optional: 1/2 cup butterscotch chips, finely chopped up
- Optional: 1 tablespoon bourbon
How to Make Butterscotch-Filled Chocolate Sandwich Cookies
- 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.
Chilling the Dough & Making the Chocolate Sandwich Cookie Cut Outs For Baking
- 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.
How to Make Butterscotch Filling
- 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. Move it to a bowl and mix in the remaining butter, powdered sugar and if desired, vanilla or butterscotch extract or bourbon 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! YUM!
- 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 place 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!
How to Store Or Make Ahead
These chocolate sandwich cookies can be stored in an airtight container for up to 1 week.
Other Filling Ideas for Our Homemade Chocolate Sandwich Cookies
- You can make the filling a browned butter butterscotch filling easily by just browning the butter first, then add your brown sugar and cream and continue cooking for 2 minutes.
- Add finely chopped butterscotch chips to your filling for a burst of butterscotch!
- You may love this sandwich cookie filling, like used in Oreos!
- Fill with an easy Chocolate Ganache!
We can all agree that chocolate sandwich cookies with butterscotch filling are a combination made in heaven for those of us with a sweet tooth. The combination of sweetness from the butterscotch and the crunch from the chocolate cookie creates the perfect balance of texture and flavor.
So, treat your taste buds to something special with this delectable homemade chocolate sandwich cookie recipe that is filled with delicious butterscotch. Yum!
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More Delicious Desserts!
- Cookies and Cream Mousse – 3 Ingredients
- Easy Butterscotch Pudding Layered Dessert
- Awesome Butterscotch Blondies
- Marvelous Butterscotch Pie
- Easy Dreamy Oreo Chocolate Cream Pie
Chocolate Sandwich Cookies
Butterscotch-Filled Chocolate Sandwich Cookies are here for the holidays! Everyone loves a good sandwich cookie, especially when they are homemade!
Ingredients
Chocolate Sandwich Cookies
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 sticks unsalted butter softened
- 1 cup sugar
- 1 large egg lightly beaten
- 2 teaspoons pure vanilla extract
Butterscotch Filling
- 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
Instructions
Chocolate Sandwich Cookies
- 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.
Butterscotch Filling
- 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.
Assembling the Sandwich Cookies
- 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!
Notes
These chocolate sandwich cookies can be stored in an airtight container for up to 1 week.
Nutrition
Calories: 224kcalCarbohydrates: 26gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 41mgSodium: 78mgPotassium: 71mgFiber: 1gSugar: 16gVitamin A: 401IUVitamin C: 0.01mgCalcium: 15mgIron: 1mg
Tried This Recipe?Let us know how it was by commenting below!
Recipe slightly adapted from Food & Wine
