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Recipe photo
Hands-on time:
Baking time:
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Yield: 22 to 24 sandwich cookies

Recipe photo

Chocolate sandwich cookies? A childhood dream come true! The Burry's cookie company used to make a delicious chocolate sandwich cookie called Fudgetowns; this is as close a clone as we could create. Enjoy!

Read our blog about these cookies, with additional photos, at Bakers' Banter.


star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 22 to 24 sandwich cookies
Published: 01/01/2010




Tips from our bakers

  • These cookies will gradually soften over time. To keep them crisp, store uncovered, or only lightly covered, e.g., on a plate with a sheet of waxed paper on top. Another way to keep them crunchy longer is to make sure the filling to completely cool before applying to the cookies.


1) Make the filling first. Place the chocolate chips, corn syrup, and cream into a large microwave-safe bowl, or into a large saucepan.

2) Heat the mixture till it's very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth.

3) Add the vanilla, then the sifted confectioners' sugar, beating till smooth. Cover the filling and set it aside while you bake and cool the cookies.

4) Preheat the oven to 300°F. Lightly grease (or line with parchment) two baking sheets.

5) Combine the vanilla, baker's ammonia, and salt in a very small bowl. Stir to dissolve the ammonia; the salt won't fully dissolve.

6) Combine the vanilla mixture with the butter, sugar, and espresso powder, and beat till smooth. If you're using baking powder in place of baker's ammonia, beat it in along with the espresso powder.

7) Mix in the cocoa and flour; the mixture will seem quite dry at first.

8) Continue beating until the dough comes together.

9) Break off pieces of dough about the size of a shelled chestnut (about 3/4 ounce, about 1" to 1 1/4"). Roll the pieces into balls. Space them on the prepared baking sheets, leaving 2" between them.

10) Use the bottom of a glass, dipped in cocoa if necessary to prevent sticking, to flatten the balls to about 3/8" thick. If you have it, use the end of the food pusher from a food processor; it's just the right size for this job.

11) Bake the cookies for 20 minutes; they'll feel soft, but set.

12) Remove them from the oven, and immediately cut a hole in the center of each, using an apple corer, a tiny round cutter, or whatever you have on hand to do the job. The hole should be about 3/4" to 1" in diameter.

13) Allow the cookies to cool completely. When they're totally cool, spread with the filling.

14) Use a tablespoon cookie scoop to dollop 1 ounce (about 2 tablespoons) filling on half the cookies. Leave the cookies right on the cookie sheet. Don't worry, once the chocolate sets, you'll be able to remove them using a spatula.

15) Spread the filling nearly to the edge of each cookie.

16) Top the filled cookies with the "bare" cookies, pressing down gently.

17) Allow the chocolate to set completely before moving the cookies.

Yield: about 2 dozen 2 3/8" sandwich cookies.


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  • star rating 02/09/2015
  • Monica from New Windsor, NY
  • Well, I have to revise my previous review and give this recipe the five stars my family says it deserves. Husband, son, DIL, and grandboys all LOVED these cookies, and no one but me thought the filling was too sweet. Go figure!
  • star rating 02/06/2015
  • Monica from New Windsor, NY
  • Loved the cookie. Tender and crisp at the same time, almost a shortbread consistency, with a deep chocolate flavor. Didn't have the baker's ammonia, so I used the baking powder alternative. The reason for only four stars is that I found the filling to be WAY too sweet, and WAY too much. I got the stated amount of sandwiches (26), and had a lot of filling left over, even though I filled them generously. Not sure what to do with the excess, as it really is very sweet. Next time I might just coat the cookies with melted semi-sweet chocolate. In any case, my husband thought they were delicious, and the grandboys probably will too!
  • star rating 08/08/2011
  • Lady of Shallots from KAF Community
  • PHENOMENAL! I made these with the baking powder, reduced the sugar to 2/3 c and added 1 c white chocolate chips instead of making them as sandwiches. The flavor is incredible - the chocolate comes through beautifully rich. The texture was perfect for dipping in milk - crunchy, but more like "falling apart" crunchy instead of ginger-snappish, break-your-teeth crunchy. Will definitely be using this recipe again as a chocolate cookie base for variations (caramel chips, maybe?). Thanks, KAF!
  • star rating 03/24/2011
  • plvannest from KAF Community
  • I didn't do the chocolate filling--just made the cookies. They were fantastic! Not often you can get a very chocolate cookie, but these definitely are. The ammonia makes the tenderest cookies ever. Definitely a keeper.
  • star rating 07/26/2010
  • Audrey from Boise Id
  • These were a big winner. I used the bakers ammonia and they were so crunchy. I have been making cookies for forty years and these came out good the first time. I have a question? Can you substitute bakers ammonia in other cookie recipes calling for baking powder?
    If you want to try using baker's ammonia in a regular recipe, use half as much ammonia as baking powder called for. It's a bit of trial and error, but that's a good place to start testing. MJR @ KAF
  • star rating 07/16/2010
  • from
  • I followed the recipe to a T, however the cookies were grainy. Should I have used "Instant" espresso powder? The ganache filling was awesome. Too bad I'll be throwing this batch away $$...
    Yes, instant espresso powder is what should have been used. Mary@KAF
  • star rating 04/15/2010
  • Kari from Kent
  • Crisp and melt in your mouth! DH said they were the bomb (high praise) Delicious with or without the filling. Went to the scandinavian food store for the bakers ammonia, sure glad I did. :) ps KAF: what do you think of a gingersnap made with bakers ammonia?
    I think that is a snappish idea! give it a try and let us know how it comes out. mary@kaf
  • star rating 05/15/2009
  • Jamie from Michigan
  • Very good! I left out the espresso and baker's ammonia, and used Hershey's cocoa, and they still turned out great. But beware--they're very rich!
  • star rating 05/15/2009
  • Joanna from boca raton, fl
  • Awesome recipe. All gone!
  • star rating 04/30/2009
  • Ellen from Florida
  • I used the baker's amonium version, and it was tender/crisp around the edges and a little chewier in the center. If I had cut the hole in the middle there wouldn't be much chewey bit left. What I really want to know is, if I press them with the same food processor pusher, why do your circles disappear and mine don't? I don't mind, but sometimes the design is off-center and if I did punch out the holes my obsessive/compulsive son-in-law wouldn't be able to eat them! I'm going to stick with a glass bottom for now!
    There could be a couple of reasons for circles vs no circles. How much pressure, different pushers, etc. If it's an issue with someone's enjoyment of the cookies, I'd leave it out too. :) ~ MaryJane
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