The Best Espresso Brownie Sandwich Cookies

The Best Espresso Brownie Sandwich Cookies

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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Prep Time 10

Cook Time 10

Cooling and Frosting Time 1

Total Time 1 20

Servings: 14 sandwiches

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

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

Method

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!

Notes

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.

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