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There’s something extra satisfying about a cookie sandwich. Crisp, buttery biscuits paired with a silky filling make every bite feel just a little bit indulgent. This month, we’re sharing three delicious combinations inspired by some of our favourite Makana treats.

Whether you love the rich nuttiness of brown butter with chocolate and toffee, the grown-up pairing of chocolate and rum, or the classic combination of vanilla, salted caramel and dark chocolate, there’s a recipe here to suit every kind of sweet tooth. They're perfect for sharing with friends and family... or keeping all to yourself (we won't tell!).

Brown Butter, Chocolate & Toffee Cookie Sandwiches

Yields 12 sandwiches

Brown Butter Cookie

225g butter

200g brown sugar

100g granulated sugar

2 eggs

1 tsp vanilla essence

280g all-purpose flour

1 tsp baking soda

½ tsp salt

340g Makana's Bittersweet Chocolate Baking Chips

Dark Chocolate Ganache

250g Makana's Bittersweet Chocolate Baking Chips

½ cup cream

Macadamia Butter Toffee Crunch crumbles (optional)

Method

Brown the butter until golden and nutty, then leave it to cool for 10 minutes (your kitchen will smell amazing).

Whisk together the butter, sugars, eggs, and vanilla. Fold in the flour, baking soda, salt and Makana Bittersweet Chocolate Baking Chips.

Chill the dough for 30–60 minutes, then roll into balls and bake at 180°C for 10–12 minutes, until the edges are golden and the centres are still soft.

Meanwhile, heat the cream until just simmering, pour over the Makana Bittersweet Chocolate Baking Chips and leave for 2 minutes. Stir until smooth and glossy, then cool until spreadable.

Once the cookies have cooled, sandwich them with the ganache and finish with crushed Macadamia Butter Toffee Crunch (if you have any left over—we're not counting on it, but you never know! ?).

Baker's Tip: These are best enjoyed with a hot cuppa... and someone willing to share (good luck with that!).

Chocolate, Rum & Brittle Cookie Sandwiches

Yields 12 sandwiches

Chocolate Sable Cookie

225g butter

100g icing sugar

1 egg yolk

1 tsp vanilla essence

250g all-purpose flour

30g Makana's Cocoa Rouge Unsweetened Cocoa Powder

1 tsp instant coffee powder

½ tsp baking soda

150g Makana's Bittersweet Chocolate Baking Chips

Pinch sea salt flakes

Rum Ganache

225g Makana's Milk Chocolate Baking Chips

½ cup cream

2 tbsps spiced rum

Makana's Macadamia Brittle shards (optional)

Method

Blitz the flour, cocoa, icing sugar, salt and butter until it resembles breadcrumbs. Add the egg yolk (and a little water if needed) until the dough comes together. Chill for 30 minutes—good things are worth waiting for.

Roll out the dough, cut into rounds and bake at 170°C for 10–12 minutes until just set. Cool completely before assembling.

Heat the cream until just simmering, pour over the Makana Milk Chocolate Baking Chips and leave for 2 minutes. Stir until smooth, then mix through the rum and allow to cool until spreadable.

Sandwich the cookies with the ganache and finish with generous brittle shards. Try to get one on every cookie... and not just in your mouth.

Baker's Tip: These pair beautifully with a coffee after dinner... or whenever you decide it's "after dinner."

Salted Caramel & Dark Chocolate Cookie Sandwiches

Yields 12 sandwiches

Vanilla Cookies

190g butter, very soft

75g icing sugar

½ tsp vanilla essence

Pinch sea salt flakes

1 egg white

225g all-purpose flour

Salted Caramel Ganache

200g granulated sugar

400ml cream

1 tsp salt

1 tsp vanilla essence

50g butter

200g Makana's Milk Chocolate Baking Chips

100g Makana's Bittersweet Chocolate Baking Chips (optional)

Method

Beat the butter and sugar until light and fluffy. Add the egg white and vanilla, then mix in the flour and salt until you have a smooth, pipeable dough.

Transfer the dough to a piping bag fitted with a large star nozzle and pipe rounds onto a lined baking tray. (The swirls don’t have to be perfect—they’ll still taste amazing)

Bake at 180°C for 14–18 minutes, until the edges are lightly golden. Leave to cool completely.

In a saucepan over medium heat, melt the sugar until it turns a deep amber colour. Don’t stir too much—just gently swirl the pan if needed.

Slowly pour in the warm cream while whisking continuously (it will bubble up) until the sauce comes together. Add the butter and whisk until melted and smooth.

Stir through the salt and vanilla, then pour over the Makana Milk Chocolate Baking Chips and stir until smooth. Allow the mixture to cool completely at room temperature before refrigerating until fully chilled and firm.

Once cold, use a mixer (or hand whisk if you’re feeling energetic) to whip the ganache until it becomes light, fluffy, and spreadable.

Sandwich the cookies with the caramel-chocolate ganache, then dip half of each sandwich into melted Makana Bittersweet Chocolate Baking Chips and leave to set on a tray lined with baking paper.

We'd love to see your creations! If you give one of these cookie sandwiches a go, share a photo on social media and tag @makanaconfections_ so we can admire your baking.

Looking for more inspiration? Browse the rest of our Makana Moments recipes for even more ways to bring a little handcrafted chocolate magic into your kitchen. Happy baking!