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!
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 1/2 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.
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WOW. I’ve made your brown butter espresso chocolate chip cookies before so I knew I had to make these too! These are SOOO rich in the best way. Beautifully fudgy cookies and the buttercream is superb. I did 1/2 c. regular unsweetened cocoa and 1/2 c. dark cocoa (Ghirardelli Dutch process) and they turned out so well.
These cookie sandwiches are superb! My dough ended up being a bit stickier than it should have been (Texas summer kitchen room temperature makes the butter perhaps a bit too soft :)), so I didn’t get a chance to roll the cookies and they ended up a bit flatter than pictured (still a great cookie!). Also, the espresso buttercream was a hit. I made a double batch and cut back the espresso powder by a half tablespoon and we were happy with the results. Lots of words to say, thank you for the recipe! It’s delicious!
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).
I haven’t frozen them, but because there is frosting in them I would say no!
So these are the Cookies with unexpected results?forgot the the sugar while whipping up the butter cream …and they taste delicious!
Oh my gosh could these be any tastier?!?!?!