If a coffee shop and a bakery had a scandalous love affair, this cookie would be their delicious little secret. You’ve got golden, chewy chocolate chip cookies sandwiching a bold, creamy coffee buttercream—basically, dessert with a double shot of sass. These vegan goodies deliver caffeine, sweetness, and comfort in one tidy, hand-held emotional support snack. Perfect for handling deadlines, ghosting exes, or when your Wi-Fi crashes mid-Zoom. They’re rich, energizing, and slightly dramatic—like you, but edible. Pour your cold brew, cancel your plans, and get baking. Because girl, self-care looks like coffee cream between two chocolate-studded pillows.
Chocolate Chip Cookies with Coffee Buttercream Filling
Classic chocolate chip cookies meet luscious coffee buttercream in this indulgent, plant-based cookie sandwich. Soft, rich, and absolutely caffeinated.
Ingredients
For the Cookies:
- 1/2 cup vegan butter softened
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 1 tbsp plant-based milk
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
For the Coffee Buttercream Filling:
- 1/4 cup vegan butter
- 1 cup powdered sugar
- 1 tbsp brewed espresso or strong coffee
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment because sticky messes are not today’s vibe.
- Cream vegan butter, brown sugar, and cane sugar together until smooth and confident.
- Stir in vanilla extract and plant-based milk until fully combined.
- Add flour, baking soda, and salt to the mix. Stir until dough forms and self-esteem rises.
- Fold in chocolate chips like you’re hiding secrets—gently but effectively.
- Scoop dough onto tray, spacing out the drama (and cookies).
- Bake for 12 minutes until edges are golden and centers still soft, just like you like ‘em.
- Cool completely on a wire rack while you resist eating them all.
- Make buttercream by beating vegan butter, powdered sugar, espresso, vanilla, and salt until thick and fluffy.
- Match cookies by size. Pipe or spread filling onto one and sandwich with another.
- Eat one. Eat two. Consider freezing some for Future You (she’ll thank you).
Notes
🔬 Nutritional Info (Per Cookie Sandwich)
- Calories: 270
- Total Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
🌱 Vitamins & Minerals (Per Serving)
- Iron: 7%
- Magnesium: 5%
- Phosphorus: 4%
- Zinc: 3%
- Vitamin E: 4%
💡 Extra Tips & Notes
- Chill the cookie dough for 20 minutes if you want thicker cookies with less spread (and more attitude).
- Swap espresso with decaf if you enjoy flavor without the emotional rollercoaster.
- Add a pinch of cinnamon or cocoa to the buttercream for a flavor twist with flair.
- Store in an airtight container if they last longer than a day—which is honestly ambitious.
- Pair with iced coffee, oat milk lattes, or bold confidence.
