These Chocolate Coffee Cookie Sandwiches layer rich espresso buttercream frosting between soft, chewy chocolate espresso cookies to create a dessert with extra-deep chocolate flavor and robust coffee notes.
Quick Look: Chocolate Coffee Cookie Sandwiches
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 10 minutes
- 🧁 Frosting Time: 10 minutes
- ⏳ Total Time: 30 minutes
- ☕ Servings: 10 cookie sandwiches
- ⚡ Calories: 444 calories per sandwich
- 🍂 Flavor Profile: Rich and indulgent with deep chocolate flavor
- 👌 Difficulty: Easy - a perfect dessert to wow guests
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Chocolate is one of my favorite ingredients. I love baking with it because it pairs beautifully with so many other flavors. I make everything from Nutella brownie cheesecake to Reese's peanut butter cookies. If it has chocolate, I'm sold!
One of my favorite chocolate pairings is coffee and espresso powder. Adding an espresso chocolate touch really boosts the flavor, making it a perfect dessert.
I also love the combination of the textures you get with Oreo Sandwich Cookies. This recipe takes those loves to the next level with espresso buttercream sandwiched between chocolate espresso cookies. I'm in love with them, and you will be, too.
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Why You’ll Love This Recipe
- Simple Ingredients: Everything you need is available at your local grocery store for these Frosting-Filled Chocolate Coffee Cookies.
- Easy to Make: The buttercream frosting and the cookie dough are both quick and easy, even for beginners.
- Deep Chocolate Heaven: Using Callebaut dark chocolate chunks, Dutched cocoa, and espresso gives these cookies an incredibly deep chocolate touch with rich, dark coffee notes.
- Perfect for All Diets: These cookies are already gluten-free, and with one tweak, you can make them dairy-free as well.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Gluten-Free Flour: I prefer Bob's Red Mill 1:1 gluten-free flour, as I find it gives my baked goods the best texture.
- Dutched Cocoa: OliveNation 22/24 Fat Dutched cocoa gives the cookies a rich, deep chocolate flavor. Use code: NK15 for 15% off.
- Barry Callebaut Dark Chocolate Chunks: OliveNation Barry Callebaut dark chocolate chunks add an extra-deep layer of chocolate flavor to the cookies. Use code: NK15 for 15% off.
- Botticelli Espresso Coffee: I love using Botticelli espresso in this recipe because of its quality and deep, dark flavor.
- Sifted Powdered Sugar: Powdered sugar gives the frosting its super sweet flavor while adding the body necessary for creamy, whipped texture.
Flavor Variations
- Chocolate Cookie Sandwiches: If you don't like coffee, just omit the espresso in the cookies and frosting for a plain chocolate and vanilla version.
- Nuts: Adding chopped walnuts, pecans, or almonds adds more flavor and texture.
- Dairy-Free: Use plant butter and cream to make a gluten and dairy-free version of this recipe.
- Strong Coffee: If you don't have espresso, simply use very strong brewed coffee. It won't give you the deepest flavor, but it works in a pinch!
⭐️⭐️⭐️⭐️⭐️
"These have that famous coffee chocolate flavor that I love! And my friends thought they were so impressive!! Don't tell them...but they were easy to make 😀"
- Kari B.
How to Make Chocolate Coffee Cookie Sandwiches
Step 1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Slowly melt the chocolate in a saucepan over medium-low heat, stirring every 30 seconds until melted. Then, set it aside to cool.
Step 2. Whisk the dry ingredients together in a large bowl. Then, microwave the butter and sugars in a medium microwave-safe bowl until the butter is melted, being careful not to overheat it.
Step 3. Add the espresso to the mixture and stir well to combine. Now add the wet ingredients to the butter mixture and whisk until well combined. Then, pour the melted chocolate into the bowl and mix well with a rubber spatula.
Step 4. Add the dry ingredients to the bowl and mix until just combined. Don't overmix it! Use a 2-tablespoon cookie scoop to place the cookies on the prepared baking sheet about 2 inches apart.
Step 5. Immediately bake the cookies until the tops are cracked and crinkly. Remove the cookies from the oven and let them cool for 10 minutes on the cookie sheet. Then, transfer them to a baking rack to cool completely.
Step 6. Time to make the buttercream. Beat the butter with a hand or stand mixer until light and fluffy. Add half the powdered sugar, salt, vanilla, and espresso and beat on medium until blended. Add the remaining powdered sugar and the heavy cream and beat on medium-high until you achieve your desired frosting consistency.
Step 7. Place half of the cookies with the bottoms facing up on a plate. Then, pipe espresso frosting over each one. Top the frosted cookies with another cookie. Enjoy!
Expert Tips
- A Perfect Shape: For perfectly round espresso chocolate chip cookies, place the open side of a coffee mug over each cookie and use a circular motion to shape them into a perfect batch.
- Melt Slowly: Melt the chocolate chunks very slowly to avoid scorching them.
- Watch the Butter: Be careful not to overcook your butter while melting it. You want to make it liquid without burning it.
Chocolate Coffee Cookie Sandwiches FAQ's
Cream-filled cookies are most often called sandwich cookies (or sandwich biscuits). Soft cookie sandwiches are sometimes called whoopie pies, though they are more cake-like.
Adding coffee to chocolate creates a richer, deeper chocolate flavor with coffee undertones, accentuating the chocolate flavor without adding extra sugar.
Buttercream frosting is shelf-stable for up to three days. After that, it should be refrigerated.
If you combine the chocolate and egg without first cooling the chocolate, it will scramble the egg.
No! No baking soda is required for this recipe because of the flour that is being used.
I would not recommend this adjustment. This recipe uses both brown and white sugar and while many recipes will say you can switch out one cup of brown sugar, I find this to make my cookies unstable and impacts their ability to rise properly.
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📖 Recipe
Chocolate Coffee Cookie Sandwiches
Video
Equipment
- Piping bag with tip
Ingredients
Cookies
- 1 stick butter (½ cup)
- ¾ cup Bob's Red Mill 1:1 gluten free flour
- 1 tablespoon Bob's Red Mill 1:1 gluten free flour
- ½ cup OliveNation 22/24 Dutched cocoa
- 7.5 oz Barry Callebaut dark chocolate chunks
- ½ tablespoon Botticelli Espresso
- 1 tsp baking powder
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup sugar
- 2 large eggs room temperature
- 1 egg yolk
- 1 ½ teaspoon Singing Dog vanilla
Espresso Buttercream
- 1 stick butter softened
- 3 cups powdered sugar sifted
- 2 tablespoon Botticelli Espresso
- 1 tablespoon heavy cream
- pinch salt
- 1 teaspoon Singing Dog vanilla
Instructions
Cookies
- Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
- Slowly melt the chocolate over medium-low heat in a saucepan, stirring every 30 seconds until melted and set it aside.
- Whisk the flour, cocoa powder, baking powder, and salt in a large bowl.
- Combine the butter and both sugars in a medium, microwaveable bowl and heat it for 90 seconds or until the butter is melted.
- Stir the butter and sugar mixture well, and then stir in the espresso.
- Add the eggs, egg yolk, and vanilla to the butter mixture and whisk until combined.
- Pour the melted chocolate into the mixture and stir with a rubber spatula until well combined. Then, add the dry ingredients and mix again until just combined.
- Use a 2 tablespoon cookie scoop to place the cookie dough about 2 inches apart on the cookie sheets.
- Immediately bake the cookies for 9 to 12 minutes until the tops are crackly. You must bake them immediately to achieve this look.
- Remove the cookies from the oven and let them rest for 30 seconds on the cookie sheet. Then, transfer them to a wire rack to cool completely.
Espresso Buttercream
- Whip the butter in a stand mixer or hand mixer for 1 minute.
- Add half the powdered sugar, salt, vanilla, and espresso and mix on medium for about 45 seconds or until blended.
- Add the remaining powdered sugar and the heavy cream and mix on medium-high for 1 to 2 minutes until the frosting reaches your desired consistency.
- If the frosting is too thick, add a small amount of heavy cream and mix it again. If the frosting is too thin, add a small amount of powdered sugar and mix it again.
Sandwich Cookies
- Place half of the cookies top side down on a plate and pipe frosting on the top.
- Top each frosted cookie with another cookie right side up.
Notes
- Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week in an air-tight container.
- Melt the chocolate chunks very slowly to avoid scorching them.
- Be careful not to overcook your butter while melting it. You want to make it liquid without burning it.
- Be sure to let the melted chocolate cool a bit before adding it to the other ingredients to avoid scrambling the eggs.
- Sift the powdered sugar when making the buttercream frosting to ensure a rich, smooth texture.
- Let the espresso cool before adding it to the frosting ingredients to avoid breaking the frosting.
Oscar says
These chocolate coffee cookie sandwiches came out amazing! Deep chocolatey flavor with just the right kick of coffee in every bite.
Criss says
These chocolate coffee cookie sandwiches are amazing! Rich, creamy, and perfect for a treat.
Lindsay says
This worked exactly as written, thanks! The cookies were tender and the buttercream was really smooth - going to make them again for teacher holiday gifts!