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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


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 Add a comment

  • Raven Karma 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!
  • greentinkerbell282
    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)
  • mykele
    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!!
  • MS11826012
    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?
  • chefette86
    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