Brown Butter Sandwich Cookies

brown butter sandwich cookies

These brown butter sandwich cookies are made in three distinct flavors: almond, chocolate, and matcha green tea. The white chocolate filling pairs each flavor perfectly. but the absolute star of these cookies is the brown butter.

If you have ever made brown butter before, you know it has a deep caramelized nutty flavor that can elevate your recipe and make it extraordinary. If you don’t know, browning butter is a simple step that takes no more than 10 minutes. It is like melting butter over the stove but cooked longer until the milk solids turn brown and aromatic.

I personally like the visible brown butter bits in the almond cookies. They resemble the look of ground almonds even though we are using wheat flour here.

Since the taste of almond is not as dominant as matcha and chocolate, we can taste the brown butter even better here. In case you do not have almond extract or want to make it nut-free, simply substitute with vanilla extract.

I previously had posted another 3 flavor butter cookies recipe in this blog. Those are super fun to make and I actually like to call them bow-tie butter cookies because of the resemblance. Unlike these brown butter sandwich cookies, those are made with regular butter but I think one can never go wrong with butter cookies. They just taste amazing!

Brown butter sandwich cookies

Brown Butter Sandwich Cookies
5 from 1 vote
Course Snack
Servings 18 sandwich cookies


Brown butter

  • 170 g unsalted butter cook then divide into 3

Almond cookie dough

  • 25 g granulated sugar
  • 76 g all-purpose flour
  • tsp baking powder
  • a pinch of salt
  • ½ tsp almond extract

Matcha cookie dough

  • 25 g granulated sugar
  • 72 g all-purpose flour
  • g baking powder
  • a pinch of salt
  • ¾ tsp matcha powder

Chocolate cookie dough

  • 25 g granulated sugar
  • 72 g all-purpose flour
  • g baking powder
  • a pinch of salt
  • 2 tsp unsweetened cocoa powder


  • 100 g white chocolate chopped small


Brown butter

  • Cut the butter into smaller pieces. Then cook them in a heavy-bottom pan over medium heat.
  • Frequently stir until it melts, turns foamy, and starts to brown. While the color is changing, watch for specks of brown bits. Once you see them, transfer immediately into a measuring jar to stop it from cooking further in the hot pan.
  • Weigh and divide it evenly into three equal portions. Stir the brown bits in the butter before each pours to distribute them evenly. Each portion will be used for each cookie dough.

Cookie dough (same method for the 3 kinds of cookie dough)

  • Into a portion of the brown butter, add sugar, and mix well with a silicone spatula.
  • Let the butter comes to room temperature. Then sieve in flour and baking powder. Add salt and the flavoring ingredient (almond extract/ matcha powder/ cocoa powder). Mix well.
  • Form it into a ball. If the mixture is crumbly (this can happen when the brown butter has turned solid), simply knead it with your hand. The warmth from our hand will bring the mixture together. Wrap with plastic and refrigerate for 30 minutes.
  • Place the dough in between 2 sheets of parchment paper. Using a rolling pin, press it down a couple of times to flatten it out before rolling. Roll to 1/4" (0.6 cm) thickness.
  • Remove the top sheet of paper. Cut out as many circles with a cookie cutter. Transfer them onto a tray lined with parchment paper. Bring together the leftover dough and repeat the rolling process. If using a 2" (4.8 cm) in diameter cutter, you should be able to get 12 circles for each cookie dough.
  • Bake in a preheated oven at 375°F (190°C) for 15 minutes or until lightly browned.

Filling and assembly

  • Melt the chocolate over a double-boiler. White chocolate can easily turn lumpy when overheated, so heat just until it melts.
  • Turn half of the cookies up-side-down. Either with a spoon or piping bag, add enough chocolate filling onto the center of these cookies. Top each with another cookie to make a sandwich. Then enjoy!