Anatomy of a cookiewich

Let’s talk sandwiches briefly. Sort of.

As previously mentioned, this household is home not only to the Casual Baker, but also to a sandwich connoisseur/sometimes-remiss author of Discovery Sandwich International.

Discovery Sandwich International’s Complete Unambiguous Sandwich Definition (CUSD) does not specifically discuss cookiewiches as a genre of sandwich; nor, however, does it contain any criteria that would preclude the possibility.

I think of cookiewiches as the sweet cousin of sandwiches. You don’t see them everyday, but when you get together on special occasions, you vow to make it a habit.

After Eight Cookiewich

A thick layer of fluffy peppermint buttercream (the essence) sandwiched between two chewy cocoa cookies (the frame).


1 3/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup butter, at room temperature
1 egg

Whisk together flour, cocoa and salt in a medium bowl. In another bowl, using a mixer, beat together sugar and butter until well blended. Add egg and beat. Add dry ingredients and beat until blended. The dough will be quite thick. Refrigerate dough for 1 hour.

Preheat oven to 350 degrees Fahrenheit. Line baking sheet(s) with parchment paper. Shape a tablespoon of dough into a smooth ball and repeat, spacing balls about 2 inches apart on the cookie sheet. Using the bottom of a glass or your hand, flatten each ball into 2-inch rounds (edges may crack slightly). Bake until cookies no longer appear wet (about 10 minutes). Do not overbake. Cool on cookie sheets for 5 minutes before transferring to cooling racks to cool completely.


1 cup plus 2 tablespoons icing sugar
3/4 cup butter, at room temperature
3/4 teaspoon peppermint extract
2 drops green food colouring (optional)

Using a mixer, beat icing sugar and butter in a medium bowl until well blended. Add peppermint and food colouring and mix thoroughly. Spread 2 generous teaspoons of frosting between 2 cookies.

Caramel Cream Cookiewich

A thin layer of sweet browned butter frosting (the essence) sandwiched between two firm – but not crunchy – brown sugar cookies (the frame).


3/4 cup firmly packed brown sugar
1 cup butter, at room temperature
1 egg yolk
2 cups flour

In a large bowl, beat together the butter and brown sugar until light and fluffy. Add egg yolk and blend well. Stir in flour and mix well. Cover with plastic wrap and refrigerate for 15 minutes for easier handling.

Preheat oven to 325 degrees Fahrenheit. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2-inch circles using a fork dipped in flour. Bake for 10-14 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks and cool completely.


2 tablespoons butter
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
4-5 teaspoons milk

Heat butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk for desired spreading consistency. Blend until smooth. Spread 1 teaspoon frosting between 2 cooled cookies. If frosting becomes too stiff as it cools, add more milk.

Sources: The After Eight Cookiewich is a variation of a recipe for Chocolate Candy Cane Cookies from Epicurious, which was originally published in Bon Appétit in December 2005. The Caramel Cream Cookiewich is a prize-winning recipe from the 6th Pillsbury Bake-Off Contest in 1955.