To Die For Double Chocolate Double Espresso Cookie Sandwich

Rich, full of coffee flavor, and loaded with two different types of chocolate, these Espresso Cookie Sandwiches are irresistible! Smooth espresso frosting that’s met with not one but two cookies to make this a pure indulgence experience. Perfect for a night in, a sweet gift, or a tasty dessert for yourself (no judgment here)!

This recipe went viral on Instagram and for a GOOD reason. The combination of two different types of chocolate balance out the espresso flavor to create a chewy delicious cookie. Including espresso powder in the cookie dough and the filling will give you a caffeine boost that is 100% needed. Each cookie sandwich is the perfect balance of rich, soft, and indulgent.

Why You’ll Love These Cookies

These cookie sandwiches went VIRAL the first time I posted them on Instagram and for a good reason. There’s something about the smell of coffee that get your taste buds watering. Combine that with the scent of a freshly baked cookie out of the oven? Forget about it! Espresso Cookie Sandwiches are going to be a repeat dessert in your kitchen.

If you love this combination, make sure to check out my Funfetti Cookie Sandwich and S’mores Cookie Sandwich recipes. Both full of flavors that are irresistible and perfect for all occasions.

Ingredients You Need (hint, there’s espresso!)

This recipe using simple pantry ingredients to ease your baking experience. Below are ingredients for the cookies and the frosting.

• Unsalted Butter -> turned into liquid gold aka Brown Butter
• Egg (room temperature)
• Vanilla Bean Paste or Vanilla Bean Extract
• Dark Brown Sugar
• White Granulated Sugar
• All purpose flour
• Baking Powder, Baking Soda, and Salt
• Powdered Sugar
• Milk (or heavy cream)
• ESPRESSO POWDER!

Tips for Success:

Why did my cookies spread so much?

Although I know you’re eager and want to bake the cookies ASAP, no one wants flat and spread out cookies. Here’s what you can do to prevent that. Make sure your brown butter is warm, but not hot. Measurement matters! I cant emphasize this enough. I love using a digital scale to measure out ingredients, it will make a huge improvement on your final product. Finally, chilling the dough is a must. I don’t care if you chill the dough then scoop, or scoop the dough then chill. Whatever you decide, make sure this step is done.

How to make the perfect frosting

A few quick and simple tricks for the best consistency for your cookie sandwich. Make sure you have softened butter to make a smooth texture. I strongly suggest 1 tbsp of milk to start with, and increase if needed. You don’t want a super runny frosting because it will be a slippery mess. The texture should be semi firm so it’s easily pipeable and holds its shape. Lastly, the cookies HAVE to be completely cooled before frosting. Once you frost one flat side of a cookie (6 in total), add the flat side and gently squish down.

Weighing out your cookie dough is key!

I know, I know. It seems super extra to weigh out your cookie dough so they are all the same weight. Why is this so important? You’re creating a sandwich, just think about it. When you make a nice grilled cheese sandwich, the slices are the same size. Right? Think about your cookie sandwich, the size matters, too! For this reason, I strongly suggest you weigh the bowl BEFORE you add in any ingredients. After you have finished making your dough, weigh it again. Subtract the current weight from the before weight, then divide by 12. You should get about ~70g for each cookie dough ball. This way you get an even, uniformed cookie sandwich that looks as good as it tastes.

Let’s Start Baking!

Print Recipe

5 from 1 vote

To Die For Double Chocolate Double Espresso Cookie Sandwich

This Cookie is for all the Coffee Lovers! Espresso cookies loaded with dark and white chocolate chips that has espresso buttercream sandwiched in between each bite. Chewy and baked to golden perfection, these are a major hit!

Prep Time20 minutes mins

Cook Time15 minutes mins

Chill Time30 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cookie Lover, Cookie Sandwich, Cookies, Dark chocolate, Desserts, Espresso, Sweettooth, White Chocolate

Servings: 6 Cookie Sandwiches

Ingredients

Double Chocolate Espresso Cookies:

• 10 tbsp unsalted butter, browned, (142 g)
• ½ cup dark brown sugar, (110 g)
• 1/2 cup white sugar, (100 g)
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1 3/4 cup all purpose flour, (185 g)
• 1 tsp baking powder
• 1 tsp espresso powder
• ¼ tsp baking soda
• ½ tsp salt
• 1/2 cup white chocolate chips, (80 g)
• 1/2 cup dark chocolate chips, (80 g)

Espresso Frosting:

• 5 tbsp unsalted butter, room temperature (75 g)
• 1 3/4 cups powdered sugar, (220 g)
• ½ tsp espresso powder
• 1-2 tbsp whole milk, see note

Instructions

Espresso Cookies:

• In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it turns golden brown and smells nutty (about 3–5 minutes). Remove from heat and let cool to room temperature (you still want it semi warm but not hot!)
• In a large bowl or using a stand mixer with the paddle attachment, mix together the browned butter, dark brown sugar, and white sugar until combined. Add the egg and vanilla extract, mixing until fully combined, your mixture should lighten in color.
• In a separate bowl, whisk together the flour, baking powder, espresso powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined, leaving a few streaks of flour behind.
• Fold in the white chocolate chips and dark chocolate chips.
• Scoop the cookie dough into 12 even balls. I used a scale and measure ~70g for each cookie dough ball. Roll and place on a lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes.
• When it's close to the 30 minute mark, preheat the oven to 350°F. Line two baking sheets with parchment paper. place 6 cookie dough balls on each sheet, leaving about 2-3 inches in between.
• Bake for 14–16 minutes, or until edges are set and centers are still soft.
• Once removed from the oven, swirl with large mason jar if uneven shape, and then allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Espresso Buttercream Frosting:

• In a medium bowl using a handheld mixer or a stand mixer with the paddle attachment, beat softened butter until creamy.
• Add powdered sugar and espresso powder, mixing until combined. Add milk 1 tablespoon at a time until desired consistency is reached.
• Once cookies have cooled completely, pipe using a 1M piping tip (or spread) the espresso frosting to the bottom of 6 cookies. Then place another cookie on top, flat side down, and sandwich together.
• Place in refrigerator to chill for 15 minutes before serving and enjoy!

Notes

*Make sure the brown butter has time to cool! If the butter is too hot, your dough will separate and won’t combined. 

*Chilling the dough is required for this recipe to help prevent the cookies from spreading too much while in the oven. I find it easier to scoop the dough and then chill it, however, feel free to chill first then scoop. 

* If you don’t have whole milk, you can use heavy cream and get the same results. 

Did you make this recipe? Leave a comment and tag me on Instagram so I can share your dessert to the world!

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