These Espresso & Cream Sandwich Cookies are a decadent treat that combines rich coffee flavor with velvety cream filling. The cookies are crisp yet tender, with a deep espresso kick that’s perfectly balanced by the sweet, creamy center. In just over an hour, you can create a batch of these indulgent delights that are as impressive as they are delicious. Each bite offers a harmonious blend of textures and flavors, making them an irresistible choice for coffee lovers and dessert enthusiasts alike.
With 20 sandwich cookies ready to share, this recipe is perfect for gatherings or a cozy afternoon treat. The bold espresso pairs beautifully with the smooth, buttery cream, creating a dessert that feels both sophisticated and comforting. Whether you’re savoring one with your morning coffee or gifting them to friends, these cookies are sure to leave a lasting impression. Their rich aroma and luscious taste make every moment spent baking and enjoying them absolutely worthwhile.
Ingredients for Espresso & Cream Sandwich Cookies
- Cookies:
- ▢ 2 cups (340 g) dark chocolate chips
- ▢ ½ cup (1 stick) (113 g) butter, cut into 8 pieces
- ▢ ¾ cup (100 g) all-purpose flour
- ▢ 2 teaspoons espresso powder
- ▢ ½ teaspoon baking powder
- ▢ ¼ teaspoon salt
- ▢ 1 ¼ cup (250 g) granulated sugar
- ▢ 3 large eggs + 1 egg white
- ▢ ½ teaspoon vanilla extract
- Vanilla Cream:
- ▢ ½ cup (1 stick) (113 g) unsalted butter, softened
- ▢ 2 cups powdered sugar
- ▢ 2 teaspoons milk
- ▢ ½ teaspoon vanilla extract
- ▢ ⅛ teaspoon salt
- Chocolate Espresso Filling:
- ▢ ⅓ cup (57 g) dark chocolate chips, melted & cooled
- ▢ ½ cup (1 stick) (113 g) butter
- ▢ 1 ½ cup powdered sugar
- ▢ 2 teaspoons espresso powder
- ▢ ¼ teaspoon vanilla extract
- ▢ 1 Tablespoon heavy cream
- ▢ ⅛ teaspoon salt
Step-by-Step Instructions
- Preheat Oven: Preheat oven to 350°F (177°C) and line cookie sheets with parchment paper. Set aside.
- Melt Chocolate & Butter: Combine dark chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds, stir well, then microwave in 15-second intervals until fully melted and smooth. Let cool for 10 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, espresso powder, baking powder, and salt.
- Whisk Eggs & Sugar: In a stand mixer with a whisk attachment, combine eggs, egg white, sugar, and vanilla extract. Mix on high speed for 3 minutes until slightly lighter and thicker.
- Combine Wet & Dry Ingredients: Add melted chocolate to the egg mixture and stir with a spatula until combined. Gently fold in the flour mixture (do not overmix).
- Bake Cookies: Drop dough by 1 ½ Tablespoon onto prepared sheets, spacing 2″ apart. Bake for 10-12 minutes until tops are set. Let cool completely.
- Make Vanilla Cream: Beat softened butter until creamy. Gradually add powdered sugar, then milk, vanilla extract, and salt. Transfer to a piping bag.
- Make Chocolate Espresso Filling: Melt chocolate chips in the microwave, stirring every 15 seconds. Let cool slightly. Cream butter, add melted chocolate, then gradually mix in powdered sugar, espresso powder, vanilla, salt, and heavy cream. Transfer to a piping bag.
- Assemble Cookies: Pair cooled cookies. Pipe a circle of vanilla cream on one cookie, fill with chocolate espresso filling, and top with another cookie. Serve and enjoy!
Serving Suggestions: Perfect Pairings for Your Cookies
These Espresso & Cream Sandwich Cookies are rich and indulgent, making them a perfect treat for coffee lovers. Serve them alongside a freshly brewed cup of espresso or a frothy cappuccino for a delightful afternoon pick-me-up. If you’re hosting a dessert party, pair them with a scoop of vanilla bean ice cream to balance the bold espresso flavor. For a festive touch, dust the cookies with a light sprinkle of cocoa powder or powdered sugar before serving.
Storage Tips: Keep Your Cookies Fresh
To maintain their texture and flavor, store the cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, place the container in the fridge for up to a week. For extended storage, freeze the unfilled cookies and frostings separately. When ready to enjoy, let them thaw at room temperature, assemble, and serve. This method ensures your cookies stay as fresh as the day you baked them!
Recipe Variations: Mix It Up!
Feel free to get creative with this recipe! Swap the dark chocolate chips for milk chocolate if you prefer a sweeter flavor. For a nutty twist, add a tablespoon of finely chopped hazelnuts to the cookie dough. If you’re a fan of spices, a dash of cinnamon in the chocolate espresso frosting adds a warm, cozy touch. These variations let you customize the cookies to your taste while keeping the essence of the recipe intact.
Equipment Guidance: Tools for Success
Having the right tools makes this recipe a breeze. A stand mixer or handheld electric mixer is essential for whipping the egg mixture to the right consistency. Use a silicone spatula to gently fold in the flour mixture, ensuring the dough stays light and airy. For piping the frostings, a piping bag fitted with a Wilton 2D tip creates beautiful designs, but a simple Ziploc bag with the corner snipped off works just as well. Don’t forget parchment paper for easy cookie sheet cleanup!
Special Notes: Troubleshooting Tips
If your cookies spread too much while baking, it could be because the dough was too warm. Chill the dough in the fridge for 10-15 minutes before scooping and baking. For perfectly smooth frostings, make sure your butter is softened but not melted, and sift the powdered sugar to avoid lumps. If the chocolate espresso frosting feels too thick, add an extra teaspoon of heavy cream until you reach the desired consistency. These small adjustments will help you achieve bakery-worthy results every time!
Espresso & Cream Sandwich Cookies
Ingredients
Cookies
- 2 cups dark chocolate chips (340 g)
- ½ cup butter (1 stick) (113 g) cut into 8 pieces
- ¾ cup all-purpose flour (100 g)
- 2 teaspoons espresso powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cup granulated sugar (250 g)
- 3 large eggs + 1 egg white
- ½ teaspoon vanilla extract
Vanilla Cream
- ½ cup unsalted butter (1 stick) (113 g) softened
- 2 cups powdered sugar
- 2 teaspoons milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Chocolate Espresso Filling
- ⅓ cup dark chocolate chips (57 g) melted & cooled
- ½ cup butter (1 stick) (113 g)
- 1 ½ cup powdered sugar
- 2 teaspoons espresso powder
- ¼ teaspoon vanilla
- 1 Tablespoon heavy cream
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper. Set aside.
- Combine dark chocolate chips and butter pieces in a large microwave-safe bowl. 2 cups (340 g) dark chocolate chips, ½ cup (1 stick) (113 g) butter
- Microwave for 30 seconds. Stir well, microwave for another 15 seconds and then stir well again. Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.
- Set aside and allow to cool (about 10 minutes). Meanwhile, whisk together flour, espresso powder, baking powder, and salt.¾ cup (100 g) all-purpose flour, 2 teaspoons espresso powder, ½ teaspoon baking powder, ¼ teaspoon salt
- In the bowl of a stand mixer fitted with a whisk attachment, combine eggs, egg white, sugar, and vanilla extract and gently stir together.1 ¼ cup (250 g) granulated sugar, 3 large eggs + 1 egg white, ½ teaspoon vanilla extract
- Gradually turn stand mixer up to high speed and whisk for three minutes (mixture will be slightly lighter and thicker). Add chocolate to mixture and use a spatula to stir together until evenly combined.
- Stir in flour mixture (do not overmix).
- Drop cookie dough by 1 ½ Tablespoon onto prepared cookie sheet, spacing at least 2″ apart.
- Bake on 350F (177C) for 10-12 minutes (tops should be set). Allow cookies to cool completely before removing from cookie sheets and filling.
- Vanilla CreamBeat softened butter with an electric mixer until creamed. Gradually add sugar until completely combined. ½ cup (1 stick) (113 g) unsalted butter, 2 cups powdered sugar
- Beat in milk until frosting is smooth and silky2 teaspoons milk
- Stir in vanilla extract and salt. Use a spatula to scrape the frosting into a piping bag (I used one fitted with a Wilton 2D tip, but just using a Ziploc bag with a hole snipped out of one corner would work as well) and set aide.½ teaspoon vanilla extract, ⅛ teaspoon salt
- Chocolate Espresso Frosting(you can use the scraped-clean bowl you just used for the vanilla frosting — save a dish!)In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).⅓ cup (57 g) dark chocolate chips
- Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.½ cup (1 stick) (113 g) butter
- Gradually add sugar, scraping down the sides and bottom of bowl occasionally.1 ½ cup powdered sugar
- Sprinkle in espresso powder, salt and vanilla extract, stir well.2 teaspoons espresso powder, ¼ teaspoon vanilla, ⅛ teaspoon salt
- Gradually add heavy cream, increase speed to high and beat for 1 minute.1 Tablespoon heavy cream
- Spoon into a piping bag (or a Ziploc bag with a corner snipped off)
- Pair off your cooled chocolate cookies so each cookie has a mate. Pipe a circle of vanilla frosting on the bottom of one cookie, fill the circle with piped chocolate espresso frosting.
Top with another cookie and serve!