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Chocolate Chip Cookies with Coffee Buttercream Filling

moka coffee pot
Classic chocolate chip cookies meet luscious coffee buttercream in this indulgent, plant-based cookie sandwich. Soft, rich, and absolutely caffeinated.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 10 servings
Calories 270 kcal

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.