Butter Cookie Sandwiches with Chestnut Cream Recipe

Name: Butter Cookie Sandwiches with Chestnut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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, room temperature; 3/4 cup sifted confectioners sugar; 1 large egg; 4 tablespoons (1/2 stick) unsalted butter, room temperature; 2/3 cup sifted confectioners sugar; Pinch of coarse salt; 2 tablespoons chestnut cream (creme de marron); 6 ounces semisweet chocolate, coarsely chopped

Servings: persons

1
Make cookies: Sift together flour and salt into a bowl.
2
Put butter in the bowl of an electric mixer fitted with the paddle attachment.
3
Mix on medium-high speed until fluffy, about 2 minutes.
4
Add confectioners sugar; mix until smooth.
5
Mix in egg.
6
Reduce speed to low.
7
Add flour mixture; mix until just combined.
8
Wrap dough in plastic, and refrigerate until firm, about 2 hours.
9
Preheat oven to 350F.
10
Roll out dough on a lightly floured work surface to 1/8 inch thick.
11
Cut into 1 1/2-inch rounds.
12
Using a spatula, transfer rounds to baking sheets lined with parchment paper, spacing 1 inch apart.
13
Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes.
14
Transfer to wire racks and let cool completely.
15
Make filling: Put butter in the bowl of an electric mixer fitted with the paddle attachment.
16
Mix on medium speed until smooth, about 3 minutes.
17
Add confectioners sugar, salt, and chestnut cream; mix until smooth.
18
Make glaze: Melt chocolate in a saucepan over low heat, stirring constantly.
19
Assemble cookies: Spread filling on bottom of half the cookies.
20
Sandwich with remaining cookies.
21
Dip sandwiches a third of the way into the warm glaze; transfer to wire racks set over baking sheets.
22
Refrigerate until set, about 15 minutes.
23
Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

1137

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, room temperature, 3/4 cup sifted confectioners sugar, and more.

Yes, Butter Cookie Sandwiches with Chestnut Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butter Cookie Sandwiches with Chestnut Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions