Best Little Butter Cookie Sandwiches Recipes

BUTTER COOKIE SANDWICHES WITH CHESTNUT CREAM

Steps:

• 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.
• 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.
• Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. Transfer to wire racks using a spatula; let cool completely.
• 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.
• Make glaze: Melt chocolate in a small pan over low heat, stirring constantly; set aside.
• 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.

PEANUT BUTTER COOKIE SANDWICHES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, oats, baking soda, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the peanut butter, egg, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
• Scoop cookie dough into balls, about 2 heaping teaspoons of dough per cookie (almost 1 Tablespoon- any size around here is great), and arrange 3 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake for 10-11 minutes or until edges are lightly browned and appear set.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before sandwiching.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the frosting ingredients together until combined and smooth. Spread the frosting onto the flat side of one cookie and sandwich with the other. (Or you can use a piping tip- I used piping tip #12 to pipe the frosting onto the cookies before sandwiching.) Repeat with remaining.
• Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

SUNNY'S EASY PEANUT BUTTER COOKIE WAFFLE ICE CREAM SANDWICHES

Steps:

• Preheat a square waffle iron.
• In a large bowl, add the pancake mix and just enough water to make the batter slightly stiffer than pancake batter. Gently fold in the egg whites.
• Spray the bottom and top of the waffle iron with cooking spray and immediately pour half of the batter onto the iron, starting at the center and moving to the edges. Spread the batter to the edges and sprinkle on about half of the chopped cookies, then close the iron without pressing too hard. Cook until the top is golden and a peek beneath reveals a golden crust as well, about 7 minutes; remove to a wire rack to cool completely. Spray the iron again and repeat with the remaining batter and cookies. When cooled, separate the waffle sections into 4 pieces.
• Make the sandwiches by scooping ice cream onto one waffle square, then pressing another waffle square on top. Cut the sandwiches in half and press each edge into the chopped peanuts. If the ice cream is too soft, freeze the sandwiches until set. Eat right away or wrap in plastic and store in the freezer.

BUTTERY LEMON SANDWICH COOKIES

Steps:

• Spread frosting on bottoms of half of the crackers; cover with remaining crackers. Dip sandwiches in melted candy coating; allow excess to drip off. Place on waxed paper; decorate as desired. Let stand until set. Store in an airtight container in the refrigerator.