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Espresso Chocolate Chip Cookies with Coffee Cream Filling

moka coffee pot
Rich espresso-infused cookies meet velvety coffee cream filling in this decadent vegan sandwich cookie that’s soft, bold, and unapologetically extra.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 10 servings
Calories 255 kcal

Ingredients
  

For the Espresso Cookies:

  • 1/2 cup vegan butter softened
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 tbsp espresso powder
  • 1 tbsp hot water
  • 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 Cream Filling:

  • 1/4 cup vegan butter
  • 1 cup powdered sugar
  • 1 tbsp strong brewed espresso cooled
  • 1/4 tsp vanilla extract
  • Pinch of sea salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line your cookie sheet with parchment, like the organized adult you’re faking to be.
  • Dissolve espresso powder in hot water. In a large bowl, cream vegan butter, sugar, and maple syrup until fluffy like your emotional support cat.
  • Stir in espresso mix and vanilla extract. Mix until it looks like you actually know what you’re doing.
  • Add flour, baking soda, and salt. Combine into dough. Fold in chocolate chips like you’re hiding secrets.
  • Scoop dough into balls, place on tray, and bake for 12 minutes. Cool completely so the filling doesn’t ghost you.
  • For the filling, whip butter, powdered sugar, brewed espresso, vanilla, and salt until smooth enough to flirt with.
  • Sandwich filling between two cookies. Gently press. Devour while making dramatic eye contact with your to-do list.

Notes

🔬 Nutritional Info (Per Cookie Sandwich)

  • Calories: 255
  • Total Fat: 13g
  • Saturated Fat: 5g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 2g

🌱 Vitamins & Minerals (Per Serving)

  • Iron: 6%
  • Magnesium: 5%
  • Zinc: 4%
  • Phosphorus: 4%
  • Vitamin E: 3%

💡 Tips & Notes

  • Chill the dough 15 minutes for cookies that stay thick and don’t flatten like your last situationship.
  • Swap half the espresso in the filling with cocoa powder for mocha drama.
  • Don’t skip the salt—it elevates the sweetness like heels at brunch.
  • Use espresso powder, not granules, unless you enjoy gritty disappointment.
  • Store in an airtight container, or just eat them all before they cool. Your choice.