Homemade Tim Tam‑Style Chocolate Sandwich Cookies

Ingredients

• 3/4 cup Unsalted butter (room temperature, softened)
• 3/4 cup Granulated sugar (approximately 150 g)
• 1 Large egg (room temperature)
• 2 teaspoons Vanilla extract
• 50 g Dutch‑processed cocoa powder (rich, dark color)
• 2 tablespoons Malted milk powder
• 1 teaspoon Kosher salt
• 1.5 cups All‑purpose flour (about 190 g)
• 0.5 teaspoon Baking powder
• 200 g Milk chocolate (good quality, for ganache)
• 200 ml Heavy cream (full‑fat, for ganache)
• 1 pinch Pinch of salt (for ganache)
• 300 g Dark chocolate (for coating) (70 % cacao or higher, chopped)

Instructions

1. Prepare dry ingredients

   In a medium bowl whisk together 50 g Dutch‑processed cocoa powder, 2 Tbsp malted milk powder, 1 tsp kosher salt, 1.5 cups all‑purpose flour, and ½ tsp baking powder until evenly combined.

   Time: PT5M

2. Cream butter and sugar

   In a large mixing bowl, cream 3/4 cup softened butter with 3/4 cup granulated sugar by hand until light and fluffy, about 3–4 minutes.

   Time: PT5M

3. Add egg and vanilla

   Add 1 large egg and 2 tsp vanilla extract to the butter‑sugar mixture; beat until just incorporated.

   Time: PT2M

4. Combine wet and dry

   Gradually add the dry‑ingredient mixture to the wet mixture, stirring with a spatula until a cohesive dough forms. It will feel slightly crumbly but should hold together when pressed.

   Time: PT3M

5. Chill dough

   Flatten the dough into a disc, wrap in plastic, and chill in the freezer for 2 minutes (or refrigerator for 10 minutes) to firm it up for rolling.

   Time: PT5M

6. Roll and cut first batch

   Place the chilled dough between two sheets of parchment. Using a rolling pin (or pasta roller on the widest setting), roll to about 2 mm thickness. Trim to a uniform rectangle, then cut 6 cm × 3 cm rectangles (about 20 pieces total).

   Time: PT10M

7. Bake first batch

   Transfer parchment‑lined cookies to a baking sheet and bake in a pre‑heated 350°F (177°C) oven for 8 minutes, or until the edges are lightly golden.

   Time: PT8M

   Temperature: 350°F

8. Cool cookies

   Remove from oven, let cookies cool on the sheet for 2 minutes, then transfer to a cooling rack to cool completely (about 5 minutes).

   Time: PT5M

9. Repeat rolling and baking

   While the first batch cools, repeat steps 6‑8 with the remaining dough to produce the full set of 20 biscuits.

   Time: PT23M

10. Make milk‑chocolate ganache filling

    Heat 200 ml heavy cream in a microwave‑safe cup until just simmering (≈1 minute). Place 200 g milk chocolate in a heat‑proof bowl, pour hot cream over it, add a pinch of salt, and let sit 1 minute. Whisk until smooth, then let cool to room temperature.

    Time: PT10M

11. Whip ganache to buttercream consistency

    Using the hand mixer on medium speed, whip the cooled ganache for 2–3 minutes until it reaches a thick, pipeable buttercream texture.

    Time: PT3M

12. Pipe filling and assemble sandwiches

    Fit a pastry bag with a plain tip, fill with the whipped ganache, and pipe a thin line across the center of each cookie. Top with a second cookie, gently press to spread the filling evenly, and place assembled sandwiches on a tray. Refrigerate for 30 minutes to set the filling.

    Time: PT15M

13. Melt dark chocolate for coating

    Chop 300 g dark chocolate and melt in a heat‑proof bowl over a pot of simmering water (double boiler) or in 30‑second bursts in the microwave, stirring until smooth.

    Time: PT5M

14. Enrobe assembled cookies

    Using a fork or small slotted spoon, dip each sandwich cookie into the melted chocolate, allowing excess to drip off. Place coated cookies on a parchment‑lined tray.

    Time: PT10M

15. Final set

    Refrigerate the coated cookies for 20 minutes until the chocolate is firm. Transfer to an airtight container.

    Time: PT20M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

7 g

Fiber

1 g