If you’re looking for a decadent chocolate treat, then look no further! These espresso brownie cookie sandwiches are made up of two fudgy and gooey brownie cookies with espresso buttercream sandwiched in between!
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I know that it’s springtime and everyone is posting yummy recipes bursting with all of the berry, lemony, light-as-air flavors, but I’m here to tell you that chocolate is a year-round treat my friends! Nothing beats a good chocolate dessert. Nothing!
I love a good cookie and I love a good brownie too! They’re some of my favorite desserts because you can grab one or two at a time to enjoy whenever you need a little sweet treat pick-me-up. Well, what if I told you that you could have brownies AND cookies together! Yes!
These espresso brownie cookie sandwiches contain two fudgy, dense, gooey brownie cookies with luscious espresso buttercream in between (and all of the coffee lovers said “amen”!). They’re decadent but small enough that they won’t be over the top for your palate.
Read on for how to make these delicious brownie cookie sandwiches!
Ingredients Needed for Brownie Cookie Sandwiches
These brownie cookie sandwiches are super duper easy to make, and you probably have most or all of the ingredients that you need on hand!
- Good quality dark chocolate
- Brown and granulated sugars
- Dutch-processed cocoa powder
- Espresso powder
- Vanilla bean paste (or vanilla extract will work too!)
- Powdered Sugar
- Heavy Cream
How to Make the Best Brownie Cookie Sandwiches
To make these the absolute best espresso brownie cookie sandwiches you’ve made in your life, follow these tips below – gooey, fudgy brownie cookie sandwiches are just a few steps away!
- Use a good quality dark chocolate – In most of my chocolate recipes, I love to use Lindt 70% cocoa chocolate bars. This gives chocolate desserts such a rich, deep chocolate flavor. So if you’re a fan of dark chocolate, use Lindt’s chocolate bar!
- Use a good quality Dutch-processed cocoa powder – I think Rodelle’s Dutch-processed cocoa powder is supreme – it has one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. Yum! But obviously, use your favorite Dutch-processed cocoa if you’d like!
- Don’t leave out the espresso powder – Espresso powder really brings out the deep richness of these brownie cookies, so be sure to include it in your batter! You’ll also be using it in your buttercream as well, so don’t leave it out there either (obvi!)
- Don’t overbake your cookies – This will ensure that you get the gooiest, most dense brownie cookies ever! Take your cookies out of the oven when the tops start to look glossy and crackle. They’ll continue to cook a bit on the pan once they’re out of the oven and cooling.
- Use a cookie scoop to ensure uniform cookies – I like to use a 1 tbsp cookie scoop, but feel free to use a different size! You will need to adjust your baking time up or down depending on the cookie scoop size, so keep that in mind.
- Use a wide mouth glass to round cookies out – Here’s a fun little tip! After your cookies are out of the oven, take a wide glass and cover one of your cookies. Swirl the glass around the warm cookie to round out the edges and BOOM! You’ve got yourself a perfectly round brownie cookie. Repeat with the others for the most perfect-looking brownie sandwich cookies.
I hope that you enjoy these little espresso brownie sandwich cookies! I know I did!
Other Sandwich Cookie Recipes
- Espresso Chocolate Sandwich Cookies
- Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting
- Dark Chocolate Mocha Ice Cream Sandwiches
- Homemade Cookie Ice Cream Sandwiches
- Halloween Monster Cookie Sandwiches with Creamy Peanut Butter Frosting
- M&M Oatmeal Monster Cookie Sandwiches
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.
The Best Espresso Brownie Sandwich Cookies
For the Brownie Cookies
- 7 oz dark chocolate, chopped (two 3.5 oz Lindt 70% dark chocolate bars work great!)
- 6 tbsp unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¾ cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ¼ tsp salt
For the Espresso Buttercream
- ½ cup unsalted butter, room temperature (1 stick)
- 1½ cups powdered sugar
- 2 tbsp espresso powder
- 1 tsp vanilla bean paste (or vanilla bean extract works too)
- 1 tbsp heavy cream (add as needed if frosting is too thick)
- pinch of salt
For the Brownie Cookies
- Preheat oven to 350°F and line two baking sheets with parchment paper and set aside.
- In a medium saucepan over low heat, melt the butter and chocolate, stirring together until smooth. Set aside to cool for a few minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the sugars and eggs together on high speed until pale in color (about 3 minutes).
- With the mixer on low speed, slowly add in the chocolate and butter mixture and stir until combined.
- Add the flour, cocoa powder, salt, and espresso powder. Mix until well combined.
- Using a 1 tablespoon cookie scoop, scoop cookie dough onto prepared baking sheets (about 2 inches apart). Bake for 10 minutes until the cookies are set on the edges but are still slightly gooey in the centers. Cool cookies on the pan on a wire rack.
For the Espresso Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, beat the butter on medium-high speed until light and fluffy (about 3 minutes).
- With the mixer on low speed, slowly add in the powdered sugar. Increase speed to medium-high and beat until fluffy. Beat in the espresso powder, vanilla bean paste, and a pinch of salt. Thin the frosting if necessary with 1 tbsp of heavy cream.
- Spread or pipe the frosting onto one cooled cookie. Top with another cooled cookie to make a sandwich. Enjoy!
- Cookies can be stored in an airtight container at room temperature for 3 days.
- Cookies can also be individually wrapped in aluminum foil and stored in a gallon ziplock bag in the freezer for up to 1 month. To thaw, simply unwrap and set at room temperature until soft.