Espresso Chocolate Sandwich Cookies
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!
Ingredients
- 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
Instructions
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!
Notes
- Unfilled cookies will keep for 2-3 days at room temperature. Filled cookies will keep for 1 day at room temperature. You can always freeze the cookies and fill later as well!
Helpful Tools