Brown Butter Chai Oatmeal Sandwich Cookies Recipe
These Brown Butter Chai Oatmeal Sandwich Cookies combine the warm, aromatic spices of chai with the rich, nutty flavor of browned butter and hearty oats. Soft yet chewy oatmeal cookies are baked to perfection and then sandwiched together with a creamy filling, making a deliciously unique treat perfect for tea time or dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1 tablespoon chai spice blend (cinnamon, cardamom, ginger, cloves, black pepper mixed)
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Cream Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream
Instructions
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and emits a nutty aroma. Remove from heat immediately to prevent burning and let it cool slightly.
- Prepare the Cookie Dough: In a large mixing bowl, combine oats, all-purpose flour, chai spices, baking soda, salt, and sugar. In a separate bowl, whisk together the browned butter, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined to form a cohesive dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop out dough using a tablespoon and roll into balls, placing them on the baking sheet about 2 inches apart. Flatten slightly with your fingers or a fork. Bake for 10-12 minutes until the edges are golden and the centers are set. Allow cookies to cool completely on wire racks.
- Make the Cream Filling: Beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add heavy cream one tablespoon at a time until the filling reaches a spreadable consistency.
- Assemble Sandwich Cookies: Pair cookies by size. Spread a generous amount of cream filling on the flat side of one cookie and top with its match to create a sandwich. Press gently to adhere. Repeat with remaining cookies.
Notes
- For chai spice blend, you can adjust the amounts of cinnamon, cardamom, ginger, cloves, and black pepper to taste or substitute with store-bought chai powder.
- Allow browned butter to cool slightly so it doesn’t cook the egg when mixed.
- Cookies must be completely cooled before sandwiching to prevent the filling from melting.
- You can store assembled sandwich cookies in an airtight container at room temperature for up to 3 days or in the refrigerator up to a week.
- Feel free to add chopped nuts or raisins to the cookie dough for extra texture and flavor.
Keywords: brown butter cookies, chai cookies, oatmeal cookies, sandwich cookies, cream filling, spiced cookies
