Butterscotch Chocolate Sandwich Cookies

Butterscotch Chocolate Sandwich Cookies
Butterscotch Chocolate Sandwich Cookies is a vegetarian dessert. One portion of this dish contains roughly 2g of protein, 13g of fat, and a total of 252 calories. This recipe serves 24. This recipe covers 4% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up baking powder, butter, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Make the cookies: In a large bowl, whisk the flour with the cocoa powder, baking powder, baking soda and salt. In a standing electric mixer fitted with the paddle, cream the butter with the sugar until fluffy.
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Baking SodaBaking Soda
Cocoa PowderCocoa Powder
CookiesCookies
ButterButter
CreamCream
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Hand MixerHand Mixer
WhiskWhisk
BowlBowl
2
Add the egg and vanilla and beat until blended. Beat in the dry ingredients at low speed. Scrape out the dough and pat it into two 6-inch disks. Wrap the dough in plastic and refrigerate for 30 minutes, or until chilled.
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VanillaVanilla
DoughDough
WrapWrap
EggEgg
3
Preheat the oven to 35
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OvenOven
4
Let the dough soften at room temperature for 15 minutes. On a lightly floured surface, roll out 1 disk of dough to a scant 1/4-inch thickness. Using a floured 3-inch round or square cookie cutter, cut out as many cookies as possible and transfer them to 2 large ungreased baking sheets. Gather the scraps, press them together and chill briefly until firm enough to roll.
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CookiesCookies
DoughDough
RollRoll
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Baking SheetBaking Sheet
Cookie CutterCookie Cutter
5
Roll out the scraps and cut out more cookies.
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CookiesCookies
RollRoll
6
Bake the cookies on the lower and middle racks of the oven for 12 minutes, or until they have puffed and the tops look dry.
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CookiesCookies
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OvenOven
7
Let cool for 5 minutes on the sheets, then transfer the cookies to a wire rack to cool completely. Repeat with the second disk of cookie dough.
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Cookie DoughCookie Dough
CookiesCookies
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Wire RackWire Rack
8
Make the filling: In a medium saucepan, combine the brown sugar with the cream and 4 tablespoons of the butter and bring to a boil. Cook over moderately high heat, stirring, until syrupy, about 2 minutes.
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Brown SugarBrown Sugar
ButterButter
CreamCream
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9
Remove from the heat and let cool until thickened and barely warm to the touch, about 15 minutes.
10
Transfer to a medium bowl and beat in the remaining 4 tablespoons of butter, the confectioners' sugar and the bourbon until the filling is fluffy.
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Powdered SugarPowdered Sugar
BourbonBourbon
ButterButter
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BowlBowl
11
Arrange half of the cookies on a work surface, tops down. Scoop 1 tablespoon of the butterscotch filling into the center and cover with the remaining cookies, tops up; press gently to form sandwiches.
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ButterscotchButterscotch
CookiesCookies
12
Transfer the cookies to a platter and serve.
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CookiesCookies
13
Make Ahead: The sandwich cookies can be stored in an airtight container for up to 1 week.
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Sandwich CookiesSandwich Cookies
DifficultyExpert
Ready In45 m.
Servings24
Health Score1
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