Coffee Sandwich Cookies with a Chocolate Filling akin to frosting are turned extra special with a great ingredient I've not utilised often here...yet. In this world of coffee drinkers, it is almost odd when someone does not drink coffee. When these non coffee drinkers seek out hot chocolate or tea or if they are so lucky, they seek out the rare (though not as rare as they used to be) chai lattes. Coffee is one of the biggest business on earth and a vast majority of people struggle to simply start their day without the black stuff, but amongst the masses lives a few unicorns who exist just fine without it.
Being a non coffee drinker makes for odd looks, questions like "oh so you drink tea?" (the answer is no, making for more odd looks), and the power to get out the front door without a beverage in hand beyond some simple water is at times gratifying. Coffee though, is an ingredient that has been gifted to us, it only makes sense to use it in some baking and cookies seem like a great place to start.
Some friends of mine, traveled forty minutes to meet up with me at a place I had recommended for dinner and I handed them some of these cookies for the journey home. Regardless of how delicious the food, company and conversation were over our meal. Their declaration that these chewy coffee cookies with a creamy chocolate frosting was worth the journey, further convinced me these were worth sharing right here.
There is a special ingredient of browned butter in these which is something I've only used a handful of times, but each occasion has proven it is worth it's weight in gold and it adds a layer of flavor to this warm and comforting recipe. Have you used brown butter before in your baking? I'd love to hear how you have found it below in the comments.
How to prepare Coffee Sandwich Cookies with Chocolate Filling
- Cream it: Cream the butters and sugars.
- One egg: Add one egg and combine and repeat with the remaining egg.
- Coffee: Stir the coffee, soda and hot water into a small bowl until combined.
- Combine: Add the coffee mix to the pale butters and egg mix.
- Dry ingredients: The flour is added and combined until just mixed.
- Refrigerate: Refrigerate the cookie dough for at least 30 minutes.
- Balls of dough: Scoop out a tablespoon amount and roll into a ball, flattening slightly.
- Bake: Place on your baking tray and bake for 15 minutes or until lightly golden.
- Cool: Remove and allow to cool completely.
- Frosting: Combine the frosting ingredients.
- Spoon and spread: Spoon a tablespoonful into the center of one cookie and press the second cookie on top.
- Serve: Dig in!
Tips for the best Coffee Sandwich Cookies with Chocolate Filling
Browning your butter: If you have never browned butter before, the basic premise is that it is caramelized and before you give it a go you'll want to see a video of how to brown butter to make sure you do not burn it because things go from good to burning pretty quick if you don't know what to look for.
Brown butter in the cookie dough: The browned butter in this recipe uses room temperature brown butter where it has effectively come back to a spreadable butter consistency so it blends with the butter and sugar better and results in the chewy texture we're looking for with the baked cookie.
Chocolate frosting ratio: As the images reflect, I wanted a pretty even filling-to-cookie-ratio, but if you wanted you could easily double the chocolate frosting and get a thicker center.
Pressing the sandwiches together: For the perfectly even ratio of filling in the center of your cookies you need to press from the center outwards when pressing together.
Coffee Sandwich Cookies with Chocolate Filling
Recipe by Roamingtaste
Makes 10
Ingredients:
Cookies
100 grams / 3.5 ounces brown butter, room temperature
50 grams / 1.8 ounces butter, room temperature
125 grams / ⅔ cup superfine/caster sugar
70 grams / ⅓ cup light brown sugar
Pinch of salt
2 eggs
1 teaspoon vanilla extract
1 ½ teaspoons instant coffee powder
1 teaspoon baking soda
1 ½ teaspoons hot water
240 grams / 1 ½ cups plain flour
Chocolate Filling
60 grams / 2.10 ounces chocolate, melted and cooled to room temperature
85 grams / 3 ounces butter, room temperature
145 grams / 1 ¼ cups confectioner’s/icing sugar
Directions:
Line a baking tray with greaseproof paper and set aside.
Place the butters and sugars in a bowl and beat on medium until creamy and well combined, approximately 1 ½ minutes with a hand beater.
Add in one egg and beat on medium until combined, approximately 1 minutes with a hand beater, repeat with the remaining egg.
Add in the vanilla extract and mix until just combined.
In a small bowl, place the instant coffee, baking soda and hot water and stir to combine.
Pour into the butter mixture and beat until just combined.
Add in the flour and beat until just combined and no dry portions remain in your bowl.
Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 180ºC/350F.
Scoop out 1 tablespoonful and roll into a ball, flattening slightly and placing onto your baking tray. Allow 2 inches space between the cookies.
Bake for 15 minutes or until golden on the edges.
Remove and allow to cool slightly on the baking tray then place on a cooling tray to cool completely.
Meanwhile, combine the chocolate filling ingredients and beat until fluffy and smooth, approximately 2 minutes with a hand beater.
Spoon a large tablespoonful into the center of one cookie then flatten with a second cookie to spread out.
Repeat with the remaining cookies.
Serve.
Print
Coffee Sandwich Cookies with Chocolate Filling
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Makes 10
- Category: Cookies
Description
Chewy brown butter coffee cookies are paired with a creamy chocolate filling which makes these delectable.
Ingredients
Cookies
100 grams / 3.5 ounces brown butter, room temperature
50 grams / 1.8 ounces butter, room temperature
125 grams / ⅔ cup superfine/caster sugar
70 grams / ⅓ cup light brown sugar
Pinch of salt
2 eggs
1 teaspoon vanilla extract
1 ½ teaspoons instant coffee powder
1 teaspoon baking soda
1 ½ teaspoons hot water
240 grams / 1 ½ cups plain flour
Chocolate Filling
60 grams / 2.10 ounces chocolate, melted and cooled to room temperature
85 grams / 3 ounces butter, room temperature
145 grams / 1 ¼ cups confectioner’s/icing sugar
Instructions
- Line a baking tray with greaseproof paper and set aside.
- Place the butters and sugars in a bowl and beat on medium until creamy and well combined, approximately 1 ½ minutes with a hand beater.
- Add in one egg and beat on medium until combined, approximately 1 minutes with a hand beater, repeat with the remaining egg.
- Add in the vanilla extract and mix until just combined.
- In a small bowl, place the instant coffee, baking soda and hot water and stir to combine.
- Pour into the butter mixture and beat until just combined.
- Add in the flour and beat until just combined and no dry portions remain in your bowl.
- Refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 180ºC/350F.
- Scoop out 1 tablespoonful and roll into a ball, flattening slightly and placing onto your baking tray. Allow 2 inches space between the cookies.
- Bake for 15 minutes or until golden on the edges.
- Remove and allow to cool slightly on the baking tray then place on a cooling tray to cool completely.
- Meanwhile, combine the chocolate filling ingredients and beat until fluffy and smooth, approximately 2 minutes with a hand beater.
- Spoon a large tablespoonful into the center of one cookie then flatten with a second cookie to spread out.
- Repeat with the remaining cookies.
- Serve.
Notes
Browning your butter: If you have never browned butter before, the basic premise is that it is caramelized and before you give it a go you'll want to see a video of how to brown butter to make sure you do not burn it because things go from good to burning pretty quick if you don't know what to look for.
Brown butter in the cookie dough: The browned butter in this recipe uses room temperature brown butter where it has effectively come back to a spreadable butter consistency so it blends with the butter and sugar better and results in the chewy texture we're looking for with the baked cookie.
Chocolate frosting ratio: As the images reflect, I wanted a pretty even filling-to-cookie-ratio, but if you wanted you could easily double the chocolate frosting and get a thicker center.
Pressing the sandwiches together: For the perfectly even ratio of filling in the center of your cookies you need to press from the center outwards when pressing together.
Recipe by Roamingtaste
Nutrition
- Calories: 432 calories per sandwich cookie
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