Espresso buttercream is tucked between two brownie sandwich cookies fit for a queen. Not even joking when I say I ate 6 in one sitting.

Espresso buttercream is tucked between two brownie sandwich cookies fit for a queen. Not even joking when I say I ate 6 in one sitting.

I’m just going to come out and say it: I made this recipe for brownie sandwich cookies by accident.

I meant to make regular chocolate cookies, but without thinking I messed up the proportions of cocoa and flour. I said what the heck and baked them anyways, and holy cannoli if it wasn’t the best baking mistake I’ve ever made.

They taste like a cross between a fudgy brownie and a chewy cookie. They’re so good that I ate, like, three servings in one sitting. And it. Was. Worth it. 

Espresso buttercream is tucked between two brownie sandwich cookies fit for a queen. Not even joking when I say I ate 6 in one sitting.

Of course there is another star in this equation who deserves recognition: the espresso buttercream. Is it just me or is coffee and cream one of the best combos ever?

And with the deep, dark chocolaty-ness that are the cookies, the creamy espresso buttercream is utter perfection.

So yeah I’m a bit of a fan. Just a bit.

Espresso buttercream is tucked between two brownie sandwich cookies fit for a queen. Not even joking when I say I ate 6 in one sitting.

I polled you guys last week about fall recipes and got some awesome responses– thank you!! Here’s another question for you: what do you want to see for Halloween?! My brain immediately goes “CHOCOLATE” but I’d love to hear what you think!

XOXO,
Gossip Girl

Jk eets me.

RECIPE

Espresso Brownie Sandwich Cookies

Serves 18 sandwich cookies     adjust servings

Ingredients

For the brownie cookies

  • 1/2 cup butter, room temperature
  • 1 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup cocoa
  • 1/2 cup flour
  • 1/2 teaspoon baking soda

For the espresso buttercream

  • 6 tablespoons salted butter
  • 2 tablespoons instant espresso powder
  • 1 1/4 cups powdered sugar
  • 1 teaspoon milk

Instructions

  1. Preheat oven to 350°F. Grease or line two baking sheets with parchment paper. Set aside.
  2. In a standing mixer with a paddle attachment, cream butter and brown sugar on medium for 2 minutes. Add in the egg, vanilla extract, and salt and beat 1 minute more.
  3. Turn mixer to low and mix in cocoa, flour, and baking soda, mixing until just combined.
  4. Use a ½ oz cookie scoop (or use a 1 oz cookie scoop and divide the dough in half) to scoop balls of dough. Roll each ball between palms to form perfect circle, then place on prepared baking sheet and push down slightly, making a slightly flattened disk. You should have between 36-38 scoops of dough.
  5. Bake for 7 minutes, then remove from heat and allow cookies to cool on baking sheets until they reach room temperature.
  6. To make the buttercream, beat the butter, espresso powder, sugar, and milk until light and fluffy, about 2 minutes. Place frosting into a piping bag with a medium tip.
  7. Pipe roughly 1 tablespoon of frosting onto half of the cookies, then sandwich with remaining cookies. Keep refrigerated. Will last up to 5 days in the fridge.

by


 

29 comments

Reply

I can’t even tell you how much I adore these lovelies! So cute and sweet I can hardly stand it!

Reply

Holy crap these are everything Ive ever wished for in life. They look beautiful, I must make them this wknd! And I also agree chocolate = halloween :).

Reply

I saw you tease these on Insta and DANG they are looking as good as I imagined they would!

Reply

Baking accidents are always just SO delicious (or terrible awful nightmares…), lucky that it turned into these delicious cookies 🙂 Loe the espresso and chocolate combo!

Reply

Espresso buttercream? Oh yes please! Looks so darn tasty!

Reply

This flavour is wonderful! Love the espresso touch 🙂

Reply

These look absolutely amazing, yum!!!

Reply

Love these little babies, the batter was also amazing- whoops! The perfect texture! I will be passing this happy accident along and making them again this week for a dinner at a friends! Thanks Sarah! ❤️

Reply

Making tonight! I’m assuming I add the baking sofa with the other dry ingredients?

Sarah | Broma Bakery
Reply

Yes! Just changed the recipe to reflect that 🙂

Reply

These look delicious! And so cute, too.

Reply

Oh my gosh could these be any tastier?!?!?!

– Natalie
http://www.workovereasy.com

Reply

So these are the Cookies with unexpected results?forgot the the sugar while whipping up the butter cream …and they taste delicious!

Reply

Can these be frozen? My daughter wants to serve a jigger of milk with an Oreo cookie on top for a late wedding reception snack, but I think these would be A-MAZING! I would have to make them the week before the wedding, though, as I plan to be with her the week of the wedding (out of town).

Sarah | Broma Bakery
Reply

I haven’t frozen them, but because there is frosting in them I would say no!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: