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Butter Cookie Sandwiches with Chestnut Cream

These filled sandwiches are partially dipped in melted chocolate and then refrigerated so the glaze can set.

  • Yield: Makes about 1 1/2 dozen
Butter Cookie Sandwiches with Chestnut Cream

Source: Holiday Cookies 2005


For the Cookies

  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon coarse salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup sifted confectioners' sugar
  • 1 large egg

For the Filling

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2/3 cup sifted confectioners' sugar
  • Pinch of coarse salt
  • 2 tablespoons chestnut cream (creme de marron)

For the Glaze

  • 6 ounces semisweet chocolate, coarsely chopped


  1. Make cookies: Sift together flour and salt into a medium bowl; set aside. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Add sugar; mix until smooth. Mix in egg. Reduce speed to low. Add flour mixture; mix until just combined. Wrap dough in plastic, and refrigerate until firm, about 2 hours.

  2. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/8 inch thick. Cut into 1 1/2-inch rounds. Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.

  3. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.

  4. Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Add sugar, salt, and chestnut cream; mix until smooth.

  5. Make glaze: Melt chocolate in a small pan over low heat, stirring constantly; set aside.

  6. Assemble cookies: Spread filling on bottom of half the cookies. Sandwich with remaining cookies. Repeat with remaining cookies and filling. Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets. Refrigerate until set, about 15 minutes.

Reviews (36)

  • chewy watson 6 Feb, 2015

    I made this recipe almost as-is, but added the specks from half a vanilla bean to the cookies and the other half of the vanilla bean to the filling. I also added ~1/3 tsp. vanilla extract to each. Without vanilla I think these would be sweet but bland. I added a spoonful of coconut oil to the chocolate glaze too. The chestnut flavor is mostly lost in all the sugar and butter - I think using just plain chestnut creme as a filling would be better (if you like chestnuts). Also: USE GOOD BUTTER!

  • resamatsudar78 19 Dec, 2012

    It says to use an electric mixer, but is it possible to just use a regular whisk and mix the ingredients together by hand??

  • kbml 24 Dec, 2011

    This recipe is fantastic - everyone loves it and it's my go-to cookie recipe now. I didn't have chestnut cream so I replaced it with Amarula (a Baileys-like liquor). Exceptional! I think Baileys would work as a replacement as well.

  • AndiUngerer 29 Jan, 2011

    Dear Martha

    I just made these cookies (29/01/2011 - 07:49pm) and they came out just perfect. And as a plus, it looks just like the picture (which seldom ever occurs with my baking). I love this recipe!

    Andi Ungerer (South Africa - Durban)

  • myke43 22 Nov, 2010

    I cannot believe that back in September, 2008 I commented on this recipe and
    questioned the amount of chocolate. Maybe the recipe was been coreected
    but it is clear to me that it is 6 ounces of semi-sweet cholate squares or
    for a richer deeper cholate flavor, use 6 ounces of bittersweet chocolate.
    Think I will make them again after a trip to World Foods. Mykele

  • Aboura 17 Dec, 2009

    i did the butter cookies because i am not interested with the filling. i forgot to refrigerate but the taset was yucky!! is the refrigeratng part soo important for the tast?? i thought is just for the shaping and texture!!

  • 1950cookielady 8 Sep, 2009

    I've found 'creme de marron', which is a sweetened chestnut puree, at specialty grocery stores or European style markets. I've used the French brand Clement Faugier and it comes in a 15.5 ounce can.

  • shaybie 8 Sep, 2009

    I don't know what chestnut cream is or where I can buy it. Can someone help with this information?

  • aniae72 7 Sep, 2009

    This recipe is also in the "Cookies" book, the amount of semisweet chocolate is 6oz., and the yield is 1 1/2 dozen; about 18 cookies.

  • mammag 6 Sep, 2009

    6 squares of boxed chocolate is equal to 6 ounces

  • czreiki 6 Sep, 2009

    Ok ladies, does anyone have an idea of "6 semisweet chocolate" what? Chocolate Bars, packaged morsals, 6 oz or 6 lbs? Come on my crystal ball is not working? Any ideas?

  • gnat 19 Dec, 2008

    CHESTNUT is out there ladies. I was able to find it in Whole Foods. Another hard one to find anywhere is Almond Flour. Again, I found that at Whole Foods.
    One dilemma I had with t his cookie was getting the chocolate thin enough so it wouldn't be so thick on the cookie. That chocolate dipping part was kind of annoying.

  • jaclynde 13 Dec, 2008

    Yes, I live in Chicago and cannot find chestnut cream anywhere. the closest thing I've come across is chestnut paste. will that work??

  • Trish87 11 Dec, 2008

    Where can I find this chestnut creme? Couldn't find it in the grocery store, unless I was looking in the wrong place...

  • Mjla 4 Oct, 2008

    Can you freeze the remaining creme de marron. I had to buy quite a large can of it.

  • lovemydogs 3 Oct, 2008

    i believe the chocolate amount is 6 squares of semi sweet chocolate..chopped . I usually use more for easier dipping. 1 to 1 and a half cups of semi sweet chips works just as well...or even better bitter dark chocolate....very nice....

  • Julie1 30 Sep, 2008

    chestnut cream recipe: I found it on search on the Martha Stewart page. Just type in "Chestnut Cream" . Good Luck.

  • schimmel 30 Sep, 2008

    so what is chestnut creme? do I buy it, make it? i need things spelled out here- thanks

  • LoraBeth 30 Sep, 2008

    Six semi-sweet chocolate ... size? weight? HELP!
    Think I'll go back to my cookie recipe book or find other recipes on line.

  • LoraBeth 30 Sep, 2008

    Six semi-sweet chocolate ... size? weight? HELP!
    Think I'll go back to my cookie recipe book or find other recipes on line.

  • deezblock 29 Sep, 2008

    I have been trying to find the appropriate e-mail to contact the persons who post the recipes. The approach seems incongruous with the way MS would do things. The information is sometimes inaccurate or lacks important information. However, I'm grateful for other's comments as it sometimes helps in figuring out what the writers' really meant.

  • GabriellaB 29 Sep, 2008

    I love chestnuts and was extremely happy to see a recipe with chestnuts. And by the way, if you bake and/or have common sense, it shouldn't be a huge problem that the amount of the chocolate is not there and unless you follow a recipe word by word, it never makes the same amount of cookies as it says. People, be more positive! Use your heads! :)

  • kotatsu 29 Sep, 2008

    I noticed the cookie last week also that was supposed to be no bake. I had to read it acouple of times wondering if I was loosing my mind. The kitchen needs a proof reader for these recipes. Also how many cookies does this butter cookie yield?

  • jessyhanley 29 Sep, 2008

    Can these be frozen? They look great!

  • Angelspacc 28 Sep, 2008

    I don't think I would be able to find the chestnut cream. I was thinking about adding Nutella for the cream!! mmmm

  • Angelspacc 28 Sep, 2008

    I don't think I would be able to find the chestnut cream. I was thinking about adding Nutella for the cream!! mmmm

  • jenise cox 28 Sep, 2008

    Thanks Dorian :-)

  • dorian 28 Sep, 2008

    I believe you could substitue almond paste, peanut butter, hazelnut butter, fibert butter - just grind the nuts to make your own "butter" then mix as recipe calls for in place of chestnuts. :) You probable could play around with the nut butters, or just opt for a buttercream an add your favorite flavor - the chocolate is most like 6 oz. Quanity: unknown .

  • jenise cox 28 Sep, 2008

    The recipe sounds good but I don't care for chestnuts. What can be substituted for chestnut cream?

  • myke43 28 Sep, 2008

    The latest cookie recipes have been poorly
    composed and this one is no exception.
    number of cookies?? where to obtain the
    chestnut creme and no quantity for the
    chocolate. Also there was a no-bake
    cookie last week that was actually baked
    for 30 minutes!!! What is going on in the
    Stewart kitchen?????

  • motherteresa 28 Sep, 2008

    how many cookies does this recipe make

  • jakex2fl 28 Sep, 2008

    I expect that is 6 ounces of semi sweet chocolate?

  • kimwylie0523 28 Sep, 2008

    You can get chestnut cream at a specialty foods store, such as Whole Foods. You could just also speak with your local grocery store manager to let them know you want some, and they can often order it for you (and chance to make a sale!). Then, if you're REALLY ambitious, you can make your own:

  • qtqtqt 28 Sep, 2008

    Yes they do sound good, but where do you buy chesnut cream? I would substitute, but that would defeat the reason they sound so good. I love chestnuts.

  • BarbiCards 28 Sep, 2008

    They sound wonderful but where do you purchase Chesnut Creme?

  • michellelee 1 Apr, 2008

    These cookies are fantastic! Crumbly and oh-so-buttery. They are great on their own without the filling and glaze too!

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