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Oatmeal Cookies with Coffee Ganache Filling

moka coffee pot
Chewy oatmeal cookies sandwiching a velvety coffee ganache filling for a dessert that’s both comforting and refined.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cookies
Calories 220 kcal

Ingredients
  

For the Cookies:

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

For the Coffee Ganache Filling:

  • ½ cup heavy cream
  • 2 tbsp finely ground espresso
  • 1 cup dark chocolate chips
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the Oven: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Prepare Dry Ingredients: In a bowl, mix oats, flour, baking soda, salt, and cinnamon until well combined.
  • Cream Butter and Sugar: Beat softened butter and brown sugar until fluffy.
  • Add Wet Ingredients: Mix in egg and vanilla extract until fully incorporated.
  • Form the Dough: Gradually add the dry mixture to the wet ingredients. Stir until a thick dough forms.
  • Shape the Cookies: Scoop tablespoon-sized portions onto the baking sheets, spacing them about 2 inches apart.
  • Bake the Cookies: Bake for 10-12 minutes or until golden around the edges. Cool completely on a rack.
  • Make the Ganache: Heat heavy cream and espresso in a saucepan until it just starts to simmer.
  • Melt Chocolate: Pour the hot cream over chocolate chips and whisk until smooth. Add vanilla extract.
  • Assemble the Sandwiches: Spread ganache on the flat side of half the cookies. Top with remaining cookies.
  • Set the Filling: Allow the ganache to set for 10-15 minutes before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 220 kcal
  • Total Fat: 11g
  • Saturated Fat: 6g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 4g

Vitamins and Minerals (Per Serving)

  • Iron: 8%
  • Magnesium: 5%
  • Potassium: 6%
  • Calcium: 4%
  • Vitamin E: 3%

Additional Notes/Tips

  • Use old-fashioned oats for a chewier texture; instant oats will turn mushy.
  • For stronger coffee flavor, steep espresso grounds longer in the cream.
  • Store cookies in an airtight container for up to five days.
  • Drizzle remaining ganache over the cookies for extra flair.