Butterscotch Sandwich Cookies with Chocolate Filling

Butterscotch-Chocolate Sandwich Cookies

Butterscotch-Chocolate Sandwich Cookies

This recipe for Butterscotch-Chocolate Sandwich Cookies is one of my favorite inventions to date in the kitchen. I love how the dark chocolate's richness plays off the slightly salty cookies, and I love how the filling keeps the cookies from getting hard.

Butterscotch is a cousin to caramel simply a cooked syrup make from butter, brown sugar, salt, and vanilla. Watch episode #54, Dijon Encrusted Tenderloin with Butterscotch Apple Crispy to see a demo of how to make butterscotch sauce. These cookies capture the essence of butterscotch, and yes, you do need all that salt in the recipe!

These are refrigerator cookies, meaning you make the dough one day and then make the cookies the following day, after the dough chills in the fridge overnight. You can make other shapes when you roll it up in plastic. Once it's a uniformly sized tube, you can then press it on the counter and rotate to make squares, trapezoids, rectangles, and other polygons with flat sides. You can also save the dough in the freezer for baking later.

Originally, I made these cookies medicinal, using canna-butter in the chocolate filling. I'll be honest: they were really good. The rich flavors hid the herbal taste pretty well. If you want to try yours as medibles, substitute a potent canna-butter in the chocolate filling, and make sure that butter never goes above 240 degrees F.


Cookie Ingredients:

  • 250g (1 cup) Butter, salted
  • 250g (1.25 cups) Brown Sugar
  • 4g ( 3/4 teaspoon) Salt
  • 75g eggs (roughly 1.5 eggs)
  • 4g (1 teaspoon) Vanilla Extract
  • 375g (3.5 cups) Pastry Flour (All-purpose flour works too, just reduce by ~15g)
  • 1/4 teaspoon Baking Soda

Yield - about 3 dozen mouthwatering sandwich cookies

Filling Ingredients:

  • 85g (2/3 cup) Dark Chocolate, chopped or grated
  • 85g (1/3 cup) Butter, softened
  • 2 cups Powdered Sugar (you may need a little more or less)
  • Pinch of salt (to taste)
  • A few drops of balsamic vinegar

Note: You'll get the best results by weighing the ingredients by the gram. It sounds like a lot of work, but it's actually easier, faster, and more accurate than measuring cups! But, if you don't have a scale, you can use the volume measures.

How to make the cookies

  1. Beat the butter, brown sugar, and salt until fluffy.
  2. Fold in the eggs and vanilla.
  3. Sift the flour and baking soda together, and then fold them in.
  4. Shape the cookie dough into a log:
    1. Lay out a long sheet of plastic wrap.
    2. Scoop dough onto the plastic -- encase it, shape, and roll it into a tube that is about 2 inches wide.
    3. Chill it in the freezer or fridge overnight.
  5. Next day, prepare the dough for cutting:
    1. Let the dough warm slightly on the counter for about 15 minutes.
    2. Before unwrapping it, roll it on the counter to smooth the tube.
    3. Unwrap it and set it on a cutting board.
  6. Cut off 1/4-inch thick disks.
  7. Lay the disks an unlined baking sheet. If needed, flatten them a bit with a sugar-coated base of a glass.
  8. Sprinkle the cookies lightly with sugar and a touch of salt.
  9. Bake for 12 minutes at 350 degrees F, or until the cookies are just done enough that they easily release when nudged with a spatula.
  10. Cool completely before making them into sandwiches.

While the cookies are baking and cooling...make the frosting!

  1. Melt the butter until it just starts to bubble.
  2. Cut the chocolate into little chunks and put it in a large mixing bowl.
  3. Pour the hot butter over the chocolate and let it stand for about 5 minutes.
  4. Stir until smooth and let it stand for another ~30 minutes, or until it is "spreadable".
  5. Whip a few drops balsamic vinegar and powdered sugar into the butter-chocolate mix.
  6. Adjust to taste with salt — it should not be salty, but it should have a teeny bit of salty edge to it.
  7. Adjust the texture — it should be soft and spreadable but hold its shape. If it's too soft, whip in more powdered sugar. If it's crumbly and dry or too firm, whip in a few drops of water.

Assembly Instructions:

  1. Put about a tablespoon of frosting between two cookies. Lightly squeeze to spread the filling.
  2. Devour immediately, or, potentially at the cost of your relationship, hide them and devour them when nobody is looking. Your choice!

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