If coffee and chocolate had a love child, these Espresso Chocolate Sandwich Cookies would be it. They’re crisp, rich, and unapologetically indulgent. The espresso-infused cookie shells deliver a deep, slightly bitter bite, while the creamy chocolate filling brings pure decadence. These little masterpieces are perfect for people who can’t decide between dessert and caffeine—so, everyone. Each bite balances crunch, smoothness, and a lingering coffee kick. Good luck eating just one. Whether you share or hoard them is entirely your choice. But let’s be honest—you’re not sharing. Now, let’s bake some cookies that make all others seem pointless.
Espresso Chocolate Sandwich Cookies
Crisp espresso-flavored cookies filled with luscious chocolate cream. The perfect treat for coffee lovers with a weakness for sweets.
Ingredients
Cookies:
- 1 cup all-purpose flour the foundation of greatness
- ¼ cup unsweetened cocoa powder chocolate depth
- 1 tsp instant espresso powder for a proper kick
- ½ tsp baking soda because science
- ¼ tsp salt balances sweetness
- ½ cup unsalted butter softened (flavor + texture)
- ½ cup brown sugar chewy magic
- ¼ cup granulated sugar crispy edges
- 1 large egg binds everything together
- 1 tsp vanilla extract adds warmth
Chocolate Filling:
- ½ cup dark chocolate melted (the star of the show)
- ¼ cup heavy cream for silky smoothness
- 1 tbsp unsalted butter because butter is life
- ½ tsp espresso powder extra richness
Instructions
Make the Cookies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. No one likes cookies stuck to the tray.
- Whisk together the flour, cocoa, espresso powder, baking soda, and salt. Dry ingredients should play nice together.
- Beat the butter, brown sugar, and granulated sugar until creamy. If it looks delicious, you’re doing it right.
- Mix in the egg and vanilla extract. The dough should be smooth, thick, and irresistible.
- Gradually add the dry mixture to the wet, stirring until just combined. Overmixing makes tough cookies—literally.
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart. Spread prevention is key.
- Flatten each ball slightly with your palm. No one wants dome-shaped sandwiches.
- Bake for 12 minutes, or until the edges are firm. The center should still be soft—it’ll set as it cools.
- Cool on the baking sheet for 5 minutes, then transfer to a rack. Now for the fun part.
Make the Chocolate Filling:
- Melt the chocolate, butter, and cream together until smooth. Stir in the espresso powder for extra depth.
- Let it cool slightly until it thickens but stays spreadable. You’re almost there.
Assemble the Cookies:
- Spread or pipe the chocolate filling onto half of the cookies. Try not to eat it straight from the bowl.
- Top with the remaining cookies, pressing gently to sandwich them together. Marvel at your masterpiece.
- Let them set for 10 minutes, or just eat them immediately. We both know which one you’ll choose.
Notes
Nutritional Values (Per Cookie Sandwich)
- Calories: ~220
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Cookie Sandwich)
- Iron: 7%
- Magnesium: 5%
- Calcium: 3%
- Potassium: 4%
- Vitamin B6: 2%
Pro Tips for Maximum Flavor
- Use dark roast espresso powder for extra coffee intensity.
- Let the cookies cool completely before adding filling—otherwise, you’ll have a chocolate lava mess.
- Store leftovers in an airtight container (if they last that long).
- Double the filling for extra indulgence. You know you want to.
