Lately, we have become obsessed with cream filled cookies. It started last Spring when we traveled to a state park about an hour from home for a long weekend. We found a small bakery where we picked up some cream filled ginger cookies for dessert along with our breakfast sandwiches. Those cookies were tremendous and we have gone back to that bakery specifically for those cookies on subsequent visits.

When a recipe for cherry & chocolate cream filled cookies popped up in my email inbox, I knew I had the recipe I would post for Valentine’s Day this year. They were every bit as good as we thought they would be. They require a bit of work and a bit of time, but my Valentine is well worth it.

The cookies and the filling both use browned butter. Due to the length of time needed to chill the butter after browning it, I prepared the browned butter the night before I wanted to make the cookies, then let it chill in the fridge overnight. I took it out of the fridge to bring it up to room temperature an hour before putting the cookies together the next morning. These cookies are delicious on their own without the filling as well!

Chocolate-Cherry Browned Butter Sandwich Cookies with Whiskey Buttercream (adapted from bakefromscratch.com) Total Time Required: 5 hours, Prep Time: 90 minutes, Cook Time: 15 minutes, Bake Time: 10 minutes, Chill Time: 3 hours, Makes: 16 sandwich cookies

Ingredients:

Cookies

• 1-1/4 cups unsalted butter, cubed
• 1/2 cup packed dried tart cherries, chopped
• 1/4 cup + 1-1/2 teaspoons Irish whiskey, divided
• 2/3 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup 60% dark chocolate chips

Whiskey Buttercream (Makes 2 cups)

• 1/2 cup browned butter (reserved from cookies), softened
• 1/4 teaspoon kosher salt
• 4 tablespoons Irish whiskey
• 2 tablespoons heavy whipping cream
• 4 cups confectioners’ sugar, sifted

Directions:

In a medium saucepan, melt the butter over medium heat. Cook, stirring frequently, until the butter solids are golden and nutty in aroma, 7 to 12 minutes.

Pour 3/4 cup of the browned butter into a medium shallow baking dish or bowl. Pour the remaining 1/2 cup browned butter into another medium shallow baking dish or bowl, reserving it for the Whiskey Buttercream. Refrigerate both until the browned butter is solid, 2 to 3 hours or overnight. Let the browned butter stand at room temperature until softened before using, at least 30 minutes.

In a small microwave-safe bowl, combine the cherries and 1/4 cup whiskey. Microwave on high until hot, about 2 minutes. Let the cherries stand for at least 30 minutes, stirring occasionally. Drain any liquid not absorbed by the cherries.

In the bowl of a stand mixer fitted with the paddle attachment, beat 3/4 cup of the browned butter at medium speed until it is creamy, 30 seconds to 1 minute. Scrape the sides of the bowl.

Add the sugars, and beat until fluffy, about 2 minutes, stopping to scrape the sides of the bowl.

Beat in the egg, vanilla, and remaining 1-1/2 teaspoons whiskey until well combined.

In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda.

Add the flour mixture to the butter mixture all at once and beat at low speed just until combined.

Fold in the cherries and chocolate. Cover and refrigerate the dough for 1 hour.

Preheat the oven to 350°F. Line 2 large rimmed baking sheets with Silpat mats or parchment paper. Roll the dough into 32 1-1/2 inch balls. Place the balls 1-1/2 to 2 inches apart on the prepared pans.

Bake the cookies until they are light golden brown, about 10 minutes. They may still seem slightly underdone in the centers but they will set up as they cool. Slightly flatten any bumpy tops with the bottom of a flat glass. Let the cookies cool on the pans for 5 minutes. Remove the cookies from the pans and let them cool completely on wire racks.

When the cookies are completely cooled, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and salt at medium speed until creamy, 30 seconds to 1 minute, scraping the sides of the bowl.

In a small bowl, whisk together the whiskey and cream.

With the mixer on low speed, gradually add the confectioners’ sugar to the butter mixture, alternating with the whiskey mixture, beginning and ending with confectioners’ sugar. Beat just until combined after each addition and stop to scrape the sides of the bowl as needed. Increase the mixer speed to medium, and beat until fluffy, about 2 minutes, stopping to scrape the sides of the bowl.

Spread some buttercream onto the flat side of half of the cookies. Place the remaining cookies, flat side down, on top of the buttercream. Repeat with the remainder of the cookies.

Serve immediately, or if making the cookies and buttercream ahead of time, store the cookies in an airtight container at room temperature until ready to assemble them. Refrigerate the prepared buttercream until ready to use. Slightly warm up the buttercream in the microwave for 10 – 30 seconds on medium before spreading on the desired number of cookies.

These are absolutely worth the work!  ~Linda

Chocolate-Cherry Browned Butter Sandwich Cookies with Whiskey Buttercream (adapted from bakefromscratch.com) Total Time Required: 5 hours, Prep Time: 90 minutes, Cook Time: 15 minutes, Bake Time: 10 minutes, Chill Time: 3 hours, Makes: 16 sandwich cookies

Ingredients:

Cookies

• 1-1/4 cups unsalted butter, cubed
• 1/2 cup packed dried tart cherries, chopped
• 1/4 cup + 1-1/2 teaspoons Irish whiskey, divided
• 2/3 cup granulated sugar
• 2/3 cup firmly packed light brown sugar
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup 60% dark chocolate chips

Whiskey Buttercream (Makes 2 cups)

• 1/2 cup browned butter (reserved from cookies), softened
• 1/4 teaspoon kosher salt
• 4 tablespoons Irish whiskey
• 2 tablespoons heavy whipping cream
• 4 cups confectioners’ sugar, sifted

Directions:

In a medium saucepan, melt the butter over medium heat. Cook, stirring frequently, until the butter solids are golden and nutty in aroma, 7 to 12 minutes. Pour 3/4 cup of the browned butter into a medium shallow baking dish or bowl. Pour the remaining 1/2 cup browned butter into another medium shallow baking dish or bowl, reserving it for the Whiskey Buttercream. Refrigerate both until the browned butter is solid, 2 to 3 hours or overnight. Let the browned butter stand at room temperature until softened before using, at least 30 minutes.

In a small microwave-safe bowl, combine the cherries and 1/4 cup whiskey. Microwave on high until hot, about 2 minutes. Let the cherries stand for at least 30 minutes, stirring occasionally. Drain any liquid not absorbed by the cherries.

In the bowl of a stand mixer fitted with the paddle attachment, beat 3/4 cup of the browned butter at medium speed until it is creamy, 30 seconds to 1 minute. Scrape the sides of the bowl. Add the sugars, and beat until fluffy, about 2 minutes, stopping to scrape the sides of the bowl. Beat in the egg, vanilla, and remaining 1-1/2 teaspoons whiskey until well combined.

In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Add the flour mixture to the butter mixture all at once and beat at low speed just until combined. Fold in the cherries and chocolate. Cover and refrigerate the dough for 1 hour.

Preheat the oven to 350°F. Line 2 large rimmed baking sheets with Silpat mats or parchment paper.

Roll the dough into 32 1-1/2 inch balls. Place the balls 1-1/2 to 2 inches apart on the prepared pans.

Bake the cookies until they are light golden brown, about 10 minutes. They may still seem slightly underdone in the centers but they will set up as they cool. Slightly flatten any bumpy tops with the bottom of a flat glass. Let the cookies cool on the pans for 5 minutes. Remove the cookies from the pans and let them cool completely on wire racks.

When the cookies are completely cooled, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and salt at medium speed until creamy, 30 seconds to 1 minute, scraping the sides of the bowl.

In a small bowl, whisk together the whiskey and cream.

With the mixer on low speed, gradually add the confectioners’ sugar to the butter mixture, alternating with the whiskey mixture, beginning and ending with confectioners’ sugar. Beat just until combined after each addition and stop to scrape the sides of the bowl as needed. Increase the mixer speed to medium, and beat until fluffy, about 2 minutes, stopping to scrape the sides of the bowl.

Spread some buttercream onto the flat side of half of the cookies. Place the remaining cookies, flat side down, on top of the buttercream. Repeat with the remainder of the cookies.

Serve immediately, or if making the cookies and buttercream ahead of time, store the cookies in an airtight container at room temperature until ready to assemble them. Refrigerate the prepared buttercream until ready to use. Slightly warm up the buttercream in the microwave for 10 – 30 seconds on medium before spreading on the desired number of cookies.