Chocolate + Jelly Sandwich Cookies

This quick recipe comes together in minutes. I like these cookies a little richer and more delicate with 4 egg yolks instead of 2 whole eggs, but they work either way. These cookies are not too sweet with a brownie flavor in a tender cookie.


1/2 pound or 1 cup, room temperature Unsalted Butter

2/3 cup Dark Brown Sugar, like Muscovado

4 Egg Yolks, or 2 whole eggs

2 teaspoons Vanilla

1/2 teaspoon Baking Powder

1/2 teaspoon fine Kosher Sea Salt

2 teaspoons Instant Espresso Powder

2 cups Flour

1/2 cup Dutch Process Cocoa Powder

Jam or Jelly of choice

Powdered Sugar, Optional


  • Pre-heat oven to 350.

  • Beat butter until light and fluffy.

  • Beat sugar into butter until well incorporated and light.

  • Beat in egg yolks and vanilla.

  • In a bowl whisk together coco powder, flour, espresso powder, salt and baking powder.

  • Stir flour mixture into butter mixture being careful not to overmix.

  • The dough will appear dry, you can add a teaspoon of water if you like, but dough will pull together when rolled.

  • Roll dough to 1/4 and cut desired shapes. As pictured, I also like to use an embossing rolling pin to make these cookies extra pretty, but that is not necessary

  • Bake with at least 1/2 inch of space between cookies for 9-12 minutes.

  • Cool cookies.

  • Turn half of cookies over and add a bit of jelly.

  • Pair up cookies and coat with powdered sugar if you like.

Makes 12-20 cookies, depending on cutout size.