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  • Writer's pictureThe Mellow Baker

Butterscotch filled Brownie Sandwich Cookies

Recipe inspired by @memoirsofabaker & @foodandwine

Active Time: 40 Minutes, Total Time: 1 Hour


Super rich chocolate cookies that are sturdy, easy to fill, and still perfectly chewy inside -

paired with rich and creamy butterscotch filling - this is the modern whoopie pie you need.


A scale is necessary for this recipe due to ingredient quantities


50g dark rye flour

50g all purpose flour

50g cocoa powder

1/2 teaspoon baking powder

1/2 cup (125g) granulated sugar

1/2 cup (125g) dark brown sugar

2 large eggs

1/2 cup (1 stick) salted butter

200g dark chocolate


1/2 cup (1 stick) salted butter, divided

3/4 cup dark brown sugar

1/4 cup + 2 tablespoons heavy cream

1 1/2 cup powdered sugar

1 tablespoon bourbon

  1. Preheat your oven to 320 F and prepare two baking sheets with parchment paper.

  2. Melt 1 stick of butter in a heavy bottomed saucepan on low heat, when completely melted, add 200g dark chocolate and stir constantly until chocolate is fully melted and mixture is smooth.

  3. Whisk eggs & both sugars for at least 3 minutes, until very fluffy and doubled in size.

  4. Continue whisking, while steadily streaming in your melted chocolate mixture until the two are combined.

  5. Use a sieve or fine mesh strainer to add all dry ingredients over the batter, and gently fold with a spatula.

  6. The dough will be relatively dry, you may scoop it into a piping bag and pipe into rounds if desired, or scoop 25g balls and gently shape them with wet fingertips - they will not spread very much in the oven, so shape accordingly. Roughly 20 cookies (10 sandwiches) can be made from the noted batch size.

  7. Bake for 12-14 minutes, they will be very soft, left the dry for up to an hour before transferring off the baking sheet.

  8. In the meantime, combine 1/2 stick of butter, brown sugar, and heavy cream in a saucepan and bring to a boil over medium high heat, reserving the other 1/2 stick of butter. Cook for 2 minutes once the liquid has come to a boil. Remove from heat and let cool, the mixture should be moderately thick once it reaches room temperature.

  9. Add the remaining butter, bourbon and powdered sugar to the caramel mixture in a large bowl and beat until you have a fluffy frosting.

Fill cookies with frosting from a piping bag or by hand, and sandwich them together, they will stay fresh in an airtight container at room temperature for 2 days.

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