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.
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.
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!
Jk eets me.
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
- Preheat oven to 350°F. Grease or line two baking sheets with parchment paper. Set aside.
- 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.
- Turn mixer to low and mix in cocoa, flour, and baking soda, mixing until just combined.
- 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.
- Bake for 7 minutes, then remove from heat and allow cookies to cool on baking sheets until they reach room temperature.
- 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.
- 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.