Brown Sugar Sandwich Cookies

Brown Sugar Sandwich Cookies Recipe

My intention was to bring a little baggie of these snappy, chocolate-stuffed sandwich cookies on the plane to Philadelphia last week. Unfortunately, I ran out of time (having clean clothes trumped having cookies this time around) and had to wait until after my trip to bake them off. That being said, they are an effective travel tool, perfect for establishing goodwill with the stranger(s) sitting next to you. The poppy-flecked, brown sugar dough has a mellow sweetness, and it is my feeling that the butter browns just enough in the oven to bring the flavors together full circle. The chocolate functions as binding bridge between two wafer-thin coins.

Sandwich Cookie Recipe

There are a couple tricks to making these cookies extra good. The first is simple - roll the dough out very, very thin. Not parchment thin, but certainly Saltine cracker thin. The resulting cookies will be crisp, elegant, and lovely to look at. You want just a bit of chocolate sandwiched between just a bit of cookie. Too much cookie and the ratio gets thrown off.

Sandwich Cookie Recipe

The second important thing to be (particularly) mindful of is the baking time. You want the cookies to bake until they are beautifully golden, particularly on the bottom edges where the cookies meet the baking sheet. Don't turn your back, cookies this thin will go from blond to burned in a heartbeat.

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Brown Sugar Sandwich Cookie Recipe

Feel free to substitute unbleached all-purpose flour, spelt flour might work as well although I haven't tested it in this recipe. I also think these cookies might be great with some sort of spice infusion, but haven't played around with that angle yet either. I like to use this sugar - but you can substitute whatever fine-grain brown sugar you have on hand.

2 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
scant 1 teaspoon salt
2 tablespoons + 1 teaspoon poppy seeds
6 ounces (1 1/2 sticks) unsalted butter, room temperature
2/3 cup good-quality brown sugar / natural cane sugar
2 large egg yolks
1 tablespoon vanilla extract
2-3 tablespoons milk

1 tablespoon big flaky sea salt (optional)
1 tablespoon turbinado sugar (optional)
6-7 ounces dark chocolate, chopped

special equipment: a 1 1/2-inch cookie cutter

Preheat oven to 350 - racks in the top 1/3 of the oven.

In a medium bowl whisk together the flour, baking powder, salt and poppy seeds. Set aside. In a separate bowl, either by hand or with an electric mixer, beat the butter until it is fluffy and creamy. Add the sugar and mix some more, scraping the sides of the bowl once along the way. Mix in the egg yolks and vanilla extract, scraping the sides again if needed. Being careful not to over-mix, stir in the flour mixture by hand. If the dough is on the dry side stir in the milk as well. Turn the dough out onto the counter-top, kneed it once or twice (just so it comes together) and form one large ball. Cut the dough into four quarters, then shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least a half an hour.

Roll out the dough thin as can be on a lightly floured surface - wafer thin, about 1/8-inch, and stamp out using the cookie cutter. Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar. Bake for about seven minutes on a parchment-lined baking sheet or until the cookie edges are golden brown. Remove from oven and cool completely on a rack.

When you are ready to assemble the cookies, place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt. Spread about 1/2 teaspoon of melted chocolate onto the center of the flat side of one cookie. Top with another cookie - matching flat side to flat side. Repeat with the remaining cookies, setting them aside to let the chocolate set.

Makes 2 dozen 1 1/2-inch sandwich cookies.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Gosh Heidi! Why can't I ever sit beside you on a long-haul flight? I suppose the fact that your recipe has appeared just in time for the weekend is just compensation.


Yum. how divine. For some strange reason, I never make sandwich cookies, although I love eating them when others bring them in. Perhaps I'll have to stop being such a lazy cookie maker...

How did you know I've been thinking about something thin, and crispy and wonderful? This is it! I'm so excited to try these.

Imagine these with a fleur de sel caramel filling instead of chocolate... Or half the batch filled with chocolate and half caramel! HS: You and I are on the same page. I was thinking of filling the next batch with this- minus the espresso. or leave the espresso in and do a chocolate wafer cookie - yum.

Waow, those cookies are SO cute!!! I just have to try your recipe tomorrow ;-) Thanks a lot.

I signed up for the e-mails just a few days ago. I'm glad I did. I have clicked on a few of the intriguing recipes listed in the column on the left, and I am impressed with their creativity, healthiness, and simplicity. Many thanks. HS: Thanks for the note - I'm happy to hear you're enjoying the recipes!


Adorable! I fee certain these will be coming out of my oven in the very near future. What a great little cookie

These sound great and look beautiful! I'm going to try to veganize these with some egg replacer. I need a good dessert to take to my mum's this weekend! Thanks!!

These sound wonderful. I love a crisp cookie and my husband adores chocolate. May be a match made in heaven for us. I am definitely going to make these soon.

yum. any thoughts on whether i'd be ok using soy milk in these? i'm not vegan but prefer soy milk to cow's milk, so it's just what i usually have on hand. i'm never sure about substituting it when baking, though... HS: No problem Rachel - in this case you'd be fine.


Oh yum! I can actually smell these, and I hate to say it, but already I can feel the holiday baking season coming on.... I'm a cold-weather-food girl at heart and am looking forward to the changing of the recipes. Thanks for the precursor to oven time.

So cute..I can't wait to try these! I love the thinness of the chocolate and cookie! Thanks!


These look amazing. They almost look like a Martha Stewart cookie! I am skeptical of the poppy seeds (not a big fan as they get stuck in my teeth) but I'm willing to give it a try. When my oven gets fixed (having a problem with the temperature) this will be the first cookie I bake. Thanks for the excellent cookie idea.

They look good. I think they would be good minus the chocolate, spread some peanut butter and strawberry freezer jam on them.


They look good. I think they would be good minus the chocolate, spread some peanut butter and strawberry freezer jam on them.


These look delish! Any idea of how I can make these without eggs? Can I just omit the eggs completely?


Lesley-- Obviously, there are tons of great places in San Fran, but when I was there visiting, my friend took me to Citizen Cake--not only is it a phenominal bakery, but the dinner selections are amazing as well! Regarding these cookies--I think I'm going to try them tonight! Thanks!

I believe you have out-done yourself...v

These look so cute! i'm going for my abandoned cookie cutters tonight and make my office buddies a batch. What a great way to start a long weekend. Thank you! I hope i roll the dough right. maybe i should go get those rubberband things for my rolling pin.


One look at these lovelies and I thought 'cardamon' -- even before I read the recipe. I think a pinch would go great with the poppy seeds and the chocolate! P.S. I think you are the perfect group to ask-- favorite 2-3 restaurants in San Fransisco? (for a couple of "foodies" who will go to celebrate their 40th birthdays) Cheers!


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