Chocolate covered sandwich cookies recipe filled with jam

This sandwich cookies recipe is a wonderful teatime treat or a delectable gift during holidays! These cookies are a delicious treat to dunk in milk too!

Sandwich Cookies Recipe

Sandwich Cookies Recipe

Are you looking for a fun and festive cookie? This sandwich cookies recipe is what you need to make just that, the easy, simple way! These cookies use a simple, easy to make dough recipe and are filled with jam. Then they’re completely transformed from ordinary to festive through chocolate dipping.

Sandwich Cookies Recipe

These sandwich cookies actually have a name: Isler or Ischler cookies. In spite of the fancy name, Isler is just a chocolate covered, jam filled version of two linzer cookies. I drizzled some white chocolate too, just to add a bit more fanciness to the festive look. And I used strawberry jam because I think chocolate goes very well with strawberries. The jam filled center softened the cookies and made them tender and super delicious.

Sandwich Cookies Recipe

Sandwich Cookies Recipe

Ingredients:

Sandwich Cookies Recipe

Directions:

  • In the bowl of a stand mixer using the paddle attachment beat together butter and sugar.
  • Slowly add in the walnuts, rum extract and salt.
  • Gradually add in the flour.
  • Cover and refrigerate the dough until well-chilled, at least 1 hour.
  • Heat the oven to 350 F.
  • Prepare a baking sheet by lining it with wax paper.
  • Remove the dough from the refrigerator and break into 4. Use one-fourth of the dough and return the rest of the dough to the refrigerator so it stays chilled until rolling.
  • Dust with flour and roll each portion of the dough to the thickness of choice (I think a thinner cookie will end up a little more crunchy so if you want a softer cookie, roll the dough about 1/8″ thick)
  • Cut out rounds using a 2″ cookie cutter.
  • Place the rounds on the baking sheet and bake just until the edges start to brown, about 10 minutes.
  • Remove the cookies and cool on a rack.
  • When completely cooled, spoon about 1 teaspoon strawberry jam in the center of half of one cookie and top with a second. Repeat with all of the cookies.
  • Keep in the fridge for 30 minutes.
  • Melt the chocolate chips in the microwave using a microwave-safe bowl; stir the chips every 15 seconds until melted. You can also melt the chocolate in a bain marie.
  • Dip the top of the sandwiches into chocolate and gently shake the excess. Place on a plate chocolate side up.
  • Melt the white chocolate and drizzle over sandwiches using a fork.
  • Store the cookies in a container and place in a cool place. They taste best the next day.

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Sandwich cookies recipe
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Chocolate covered sandwich cookies recipe filled with jam

Author: Petro Neagu

Ingredients

  • 2 1/2 sticks butter
  • 5 oz powdered sugar
  • 1 1/4 cup finely ground almonds
  • 1 tablespoon rum extract
  • Pinch of salt
  • 10 oz cake flour
  • 1/2 cup strawberry jam
  • 1 cup chocolate chips
  • white chocolate to drizzle
  • Stand mixer with paddle
  • 2 " round cookie cutter
  • wax paper

Instructions

  • In the bowl of a stand mixer using the paddle attachment beat together butter and sugar.
  • Slowly add in the walnuts, rum extract and salt.
  • Gradually add in the flour.
  • Cover and refrigerate the dough until well-chilled, at least 1 hour.
  • Heat the oven to 350 F.
  • Prepare a baking sheet by lining it with wax paper.
  • Remove the dough from the refrigerator and break into 4. Use one-fourth of the dough and return the rest of the dough to the refrigerator so it stays chilled until rolling.
  • Dust with flour and roll each portion of the dough to the thickness of choice (I think a thinner cookie will end up a little more crunchy so if you want a softer cookie, roll the dough about 1/8" thick)
  • Cut out rounds using a 2" cookie cutter.
  • Place the rounds on the baking sheet and bake just until the edges start to brown, about 10 minutes.
  • Remove the cookies and cool on a rack.
  • When completely cooled, spoon about 1 teaspoon strawberry jam in the center of half of one cookie and top with a second. Repeat with all of the cookies.
  • Keep in the fridge for 30 minutes.
  • Melt the chocolate chips in the microwave using a microwave-safe bowl; stir the chips every 15 seconds until melted. You can also melt the chocolate in a bain marie.
  • Dip the top of the sandwiches into chocolate and gently shake the excess. Place on a plate chocolate side up.
  • Melt the white chocolate and drizzle over sandwiches using a fork.
  • Store the cookies in a container and place in a cool place. They taste best the next day.
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