🎶

Chestnuts roasting on an open fire
Jack Frost nipping at your nose
Yule-tide carols being sung by —

 

— Oh wait, it’s not quite that nippy yet, but we’re getting in the mood with these chestnut coffee shortbread cookies. Made with coffee, toffee, and fresh chestnuts, these cookie sandwiches will be sure to evoke feelings of that special kind of warmth that only this time of year can inspire.

 

You will need:

Demetres' Chestnut Butter Sandwich Cookie Recipe Ingredients

Chocolate Chestnut Spread

This recipe makes approximately 4 cups’ worth

  • 40 chestnuts (1 bag)
  • 1 cup coconut cream*
  • ½ tsp salt
  • 2 tsp vanilla extract
  • ½  cup honey
  • 8 oz milk chocolate
  • 3 tsp instant coffee granules

*Refrigerate a can of coconut milk that doesn’t contain stabilizers, and use the cream that rises to the top. 

 

Demetres' Chestnut Butter Sandwich Cookie Recipe Ingredients

Coffee Shortbread

This recipe makes about three dozen (2-inch) cookies, so 18 cookie sandwiches!

  • 1 cup unsalted butter
  • ¾ cup + 2 Tbsp powdered sugar
  • 1 tsp vanilla extract
  • ¾ tsp salt
  • 3 tsp instant coffee granules
  • 2 cups all-purpose flour
  • 3 Tbsp toffee bits
  • Granulated sugar (for sprinkling)
  • 2-inch cookie cutter

 

 

Let’s get started!

We’ll first get the chocolate chestnut filling sorted, since it needs to be cooled before being used.

Microwave the coconut cream on HIGH for about 1 minute until it is warm. Then add in the salt, honey, milk chocolate and coffee and stir until the mixture becomes smooth. Set this aside, and now bring a medium sized pot of water to a boil.

Make a horizontal cut along the flat side of all the chestnuts and place them in the boiling water. Boil them for 20 minutes, then drain the water and peel away the hard shells. We kept their skins on for some extra fibre, but feel free to remove those as well!

 

Demetres' Chestnut Butter Sandwich Cookie Recipe Process

Place all the softened chestnuts into a food processor, then add in the coconut cream mixture and the vanilla extract. Process everything until a smooth mixture forms, then scoop it into a clean container and refrigerate. It will become more stiff as it cools, allowing you to spread a thicker layer onto the cookies.

 

Next up, the cookies!

Cream butter and powdered sugar together in a large bowl using a hand mixer on HIGH speed, until light and fluffy. Then add in the vanilla, salt and coffee and stir to incorporate. Slowly add in the flour and caramel pieces and mix on low speed until the dough comes together and is no longer sticky.

 

Demetres' Chestnut Butter Sandwich Cookie Recipe Process

Wrap the dough in plastic wrap and refrigerate for at least an hour.* Then preheat the oven to 350°F and line a baking sheet with parchment paper. Roll the dough on a floured surface to approximately 1/8″ thickness. Cut rounds with a 2 inch round cookie cutter and transfer to prepared tray.

*If you’re planning to use these cookies for another day, just freeze the dough – it can last for up to 4 weeks when frozen.

 

Demetres' Chestnut Butter Sandwich Cookie Recipe

Sprinkle the cookies with granulated sugar. Bake for 12-14 minutes until set and the edges are lightly golden. Let the cookies cool for a few minutes until they’re cold enough to handle.

 

When ready to serve, spread 1 – 2 tsp chestnut butter on one cookie and sandwich it with another cookie. Serve them immediately to your nearest and dearest 😊

 

Demetres' Chestnut Butter Sandwich Cookie Recipe

Let us know whether these cookies put you in the hygge mood over on Instagram (@demetres) or Facebook, and make sure to check back later this week for more cookie goodness! 🍪🍪🍪

 

 

Print Recipe
Chestnut Coffee Shortbread Cookies
Demetres' Chestnut Butter Sandwich Cookie Recipe
Course Dessert, Snack
Servings
Cookie Sandwiches
Ingredients
Chocolate Chestnut Spread
Coffee Shortbread Cookies
Course Dessert, Snack
Servings
Cookie Sandwiches
Ingredients
Chocolate Chestnut Spread
Coffee Shortbread Cookies
Demetres' Chestnut Butter Sandwich Cookie Recipe
Instructions
Chocolate Chestnut Spread
  1. Microwave the coconut cream in a bowl on HIGH for about 1 minute until it is warm. Then add in the salt, honey, milk chocolate and coffee and stir until the mixture becomes smooth - set this aside.
  2. Bring a medium pot of water to a boil
  3. Make a horizontal cut along the flat side of the chestnuts and place in the boiling water. Boil the chestnuts for approximately 20 minutes.
  4. Drain the water and peel away the hard shells and tough base from the chestnuts and place in a food processor.
  5. Add the coconut cream mixture to the processor as well as the vanilla extract and process the mixture until smooth.
  6. Scoop the mixture into a clean container and refrigerate. It will become more stiff as it cools so that it can be spread on to the cookies.
Coffee Shortbread Cookies
  1. Cream butter and powdered sugar together in a large bowl using a hand mixer on HIGH speed, until light and fluffy.
  2. Add the vanilla, salt and coffee and stir to incorporate.
  3. Slowly add in the flour and caramel pieces and mix on low speed until the dough comes together and is no longer sticky.
  4. Wrap the dough in plastic wrap and refrigerate for at least an hour.
  5. Preheat the oven to 350F and line a baking sheet with parchment paper.
  6. Roll the dough on a floured surface to approximately 1/8 “ thickness. Cut rounds with a 2 inch round cookie cutter and transfer to prepared tray.
  7. Sprinkle the cookies with granulated sugar. Bake for 12-14 minutes until set and the edges are lightly golden.
  8. Remove from oven and let cool for a few minutes until cool enough to handle. When ready to serve, spread or pipe 1-2 tsp chestnut butter on one cookie and sandwich it with another cookie. Serve immediately.
Recipe Notes

*For the coconut cream, we refrigerated a can of coconut milk with no stabilizers, and then scooped off the thickened cream that rose to the top.

Chestnut spread can be made ahead of time and be kept refrigerated until ready to use.

Cookies can also be made ahead and frozen for up to 3-4 weeks.

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