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Chocolate Sandwich Cookies with a hint of espresso and a dreamy, creamy filling.
I am THAT girl. The one that will always pass up an Oreo for a double chocolate sandwich cookie. Is this cookie on chocolate overload? Not a chance!
The simple base cookie is not overly sweet, leaving plenty of room for the perfectly balanced sweet creme filling. These cookies are chocolatey, fudgy, lightly sweet and a little addictive.
For the prettiest presentation, pipe the chocolate filling onto the cookies.
This recipe makes an ample amount of chocolate filling, so don’t skimp on the swirl! Once the ingredients are blended, scoop the filling into a zipper bag or piping bag. Cut a 1/2-inch hole in the corner and pipe a thick line onto the bottom of half the cookies. Once the cookies are covered, go back and add any extra filling into the center of each cookie. Our recipe makes the perfect amount of filling to create 18 (2 1/2-inch) sandwich cookies. That means there’s plenty of cookies for me with a few left over to share with you, maybe 🙂
The dough for these chocolate sandwich cookies are great for stamping to create a fun design.
This dough rolls out beautifully, and can be cut into any shape you want. For these cookies I used a 2-inch round fluted cutter, then stamped a few with a larger cookie stamp from Nordic Ware. The design on the cookie stamp is larger than the cookie, but it didn’t matter. They still turned out pretty!
If you have don’t a cookie stamp, no worries, I have a fun little hack you’re going to love! Check the bottoms of your tumbler style drinking glasses. Some old fashioned glasses have a design imprinted on the bottom. You can use the bottom of the glass just like a cookie stamp.
Check out your local thrift store or Goodwill for these old fashioned glasses with the imprinted design on the bottom. Some look like star bursts or swirls.
Can you freeze these chocolate sandwich cookies?
Yes! I recommend freezing the cookie portion before filling with the chocolate creme. The cookies will keep well in the freezer for at least a month if well sealed.
Do you have to store these sandwich cookies in the refrigerator?
These sandwich cookies do not require refrigeration. The creme filling is very stable and should be fine in normal temperature conditions. However, you’re welcome to refrigerate these chocolate cookies for longer storage. About 30-minutes before serving, remove the amount of cookies you need (or want) from the refrigerator. Serve at room temperature for the best chocolate flavor.
Because the creme filling doesn’t become runny over time, these cookies are great for transporting to events and parties. The caveat being extreme heat conditions, of course.
These cookies are perfect anytime treats but are pretty amazing served with an ice cold glass of milk!
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Chocolate Sandwich Cookies with a hint of espresso and a dreamy, creamy chocolate filling
- 2 cups all-purpose flour (252g)
- ½ cup unsweetened cocoa powder (46g)
- ½ teaspoons salt
- 12 tablespoons unsalted butter, softened (6oz or 170g)
- 1 cup powdered sugar (115g)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon espresso powder
- 1 cup powdered sugar (115g)
- ¼ cup unsweetened cocoa powder (23g)
- pinch of salt
- 6 tablespoons unsalted butter, softened (3oz or 85g)
- 1 tablespoon light corn syrup
- ¼ teaspoon vanilla extract
- ⅛ teaspoon espresso powder
- In a small mixing bowl, whisk together the flour, cocoa and salt. Set aside.
- In a large mixing bowl, beat together the butter and powdered sugar until light and fluffy. Add the egg and mix just until blended. In a small measuring cup, combine the vanilla and espresso powder. Stir until the espresso is dissolved. Add the vanilla to the butter and sugar mixture. Beat on medium speed until blended. Scrape the bottom and sides of the bowl with a spatula; mix again until incorporated.
- Add half the flour mixture and blend on low until incorporated. Blend in the remaining flour and cocoa and beat until blended. Refrigerate for 30 minutes or up to one hour.
When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and allow to sit at room temperature for 5 - 10 minutes or until pliable. On a large piece of parchment paper or wax paper, roll a portion of the dough out to 1/4-inch thick. Cut rounds using a 2-inch fluted cookie cutter and place 1-inch apart on the prepared baking sheet. Repeat with scraps and remaining dough.
- Bake for 8 to 12 minutes (depending on thickness). The cookies should be just set and you should start smelling the aroma of baking chocolate. Remove to a cooling rack. Once all cookies are cool, prepare the filling.
- In a small mixing bowl, whisk together the powdered sugar, cocoa and salt. In a medium mixing bowl, beat the butter and corn syrup until smooth. In a small measuring cup combine the vanilla and espresso powder until dissolved. Add the vanilla mixture to the creamed butter and blend until incorporated. Add half the cocoa mixture and beat on low until incorporated. Add the remaining cocoa mixture and beat until blended, scraping down the sides and bottom of the bowl as needed.
Scoop the filling into a zipper bag, or pastry bag. Cut the corner to create a ¼-inch opening.
- Turn half the cookies over with the bottom facing up. Pipe the filling onto the cookies to cover. Top with a second cookie, bottom side down against the filling. Press gently to adhere.
- Refrigerate to set the filling, if desired. Store cookies in a cool location in an airtight container for up to 5 days. Refrigerate for longer storage.
Freeze cookies before filling, if desired. Thaw for at least 4 hours before filling.
Here are a few chocolate cookie recipes you might enjoy: