These little espresso chocolate sandwich cookies are just the afternoon pick-me-up you need! Stuffed with silky dark chocolate ganache and speckled with ground espresso beans, I dare you to eat just one!
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I sure hope that you didn’t come here for a fruity little recipe today because… we’ve got chocolate! I know most people are all about the strawberry, lemon, raspberry, any kind of berry, desserts right now. But, there’s just something amazing about chocolate. It’s great year ’round! Chocolate is here to stay my friends. All year long.
If you’re as much of a chocolate lover as I am, you’re going to love these espresso chocolate sandwich cookies! A little coffee. A little chocolate. What could be better? These little sandwich cookies would make the perfect afternoon pick me up! Plus, they’re sort of a unique cookie. Read on to see why!
Ingredients You Need for Espresso Chocolate Sandwich Cookies
These sandwich cookies might look like your typical sugar cookie recipe, but they’re actually quite different!
The cookies used in this recipe are actually called “sables”. I know – fancy! But really, they are just a French butter cookie. The word “sable” means “sandy”, which describes these cookies perfectly! They are tender and crumbly, but not so much that they are hard. They are much like the traditional sugar cookie! But interestingly enough, they are made with powdered sugar rather than granulated sugar. This gives them a much less sweet and smoother, more buttery taste than the American sugar cookie!
To make these chocolate sandwich cookies you will need some basic pantry staples:
- Powdered Sugar
- Vanilla Bean Paste or Vanilla Extract
- Coffee Grounds
- Dark Chocolate
- Heavy Cream
See? Simple ingredients! You could make these anytime of the year as long as you have these ingredients handy!
How to Make the Prettiest Sandwich Cookies
Here are a few extra tips to make sure you get the prettiest espresso chocolate sandwich cookies!
Chill the dough. In order to get a clean cut for your cookies, be sure to wrap and chill your dough for at least an hour or up to overnight!
Use a sharp knife. This will allow you to get the cleanest cut and most perfect cookies for your sandwiches!
Let the ganache thicken. Before piping on the dark chocolate ganache, be sure to let it sit for 30 minutes to 1 hour at room temperature to thicken. It will be much easier to pipe on your cookies!
I hope that you enjoy making these cute little espresso chocolate sandwich cookies! I love how easy they are and they’re the perfect not-too-sweet treat to perk you up in the afternoon!
Check out my cookies page for other fun cookie recipes. Happy Baking!
And as always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
Espresso Chocolate Sandwich Cookies
- ⅔ cup unsalted butter (softened)
- 1 cup powdered sugar
- 2 large egg yolks
- 1 tsp vanilla bean paste
- 2 cups all-purpose flour
- 2 tbsp freshly ground coffee
- ½ tsp salt
- 3.5 oz dark chocolate (finely chopped)
- ⅓ cup heavy whipping cream
- 1 tbsp unsalted butter
For the Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium speed until smooth and creamy. Add the powdered sugar and beat until well combined and smooth (about 1 minute).
- Add the egg yolks and vanilla bean paste and beat on medium speed until just combined and fluffy. Add the flour, coffee and salt and beat on low speed until just combined but before a dough ball forms.
- Turn dough out onto a floured surface and use your hands to bring the dough together. Divide the dough into two equal parts and roll each part into a log that is about 1½ inches thick. Wrap in plastic wrap and refrigerate for 1 hour or up to overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Unwrap logs and cut into ¼ inch thick rounds. Place 1 inch apart on baking sheet and bake for 10-12 minutes or until brown around the edges. Let cool on pans for 5 minutes and then remove from the pans to cool on a wire rack completely.
For the Ganache
- In a large heatproof bowl, place the chocolate. In a small saucepan, heat the cream and butter over medium heat until bubbles form around the edges, but be sure the mixture does not boil.
- Pour the hot cream mixture over chocolate. Let stand for 1 minute and then stir until a smooth, silky ganache forms. Let stand until thickened, about 30 minutes to 1 hour.
- Scoop ganache into a piping bag fitted with a small, round piping tip. Pipe a round of ganache onto the flat side of half of the cookies. Place remaining cookies, flat side down, on top of ganache. Let stand until ganache is set (about 1-2 hours). Enjoy!