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Espresso Buttercream Sandwich Cookies

These chocolate cookies are so decadent and that espresso buttercream is addictive!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Cooling Time 45 minutes
Total Time 19 minutes
Servings 12 cookies
Calories 570kcal

Ingredients

For the cookies:

  • 1 cup butter softened
  • 1 1/2 cups white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 3/4 cup toffee chips optional

For the espresso buttercream:

Instructions

To make the cookies:

  • Preheat the oven to 350 degrees.
  • Beat the butter and sugar together until light and fluffy. Beat in the eggs and vanilla.
  • In a small bowl, combine the flour, cocoa powder, baking soda, espresso powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients until well combined.
  • Stir in the toffee chips.
  • Drop by heaping tablespoonfuls onto a parchment lined baking sheet.
  • Bake for 9 minutes or until just set. Cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely before frosting.

To make the frosting:

  • In the bowl of a stand mixer, beat together the butter and powdered sugar until well combined. In a small cup, stir together the vanilla and espresso powder.
  • Add the espresso mixture to the butter mixture and beat until combined.
  • When the cookies are completely cool, spread half of the cookies with the frosting and top with the remaining halves.
  • Store any unused frosting in the refrigerator (or eat it with a spoon like me).

Nutrition

Calories: 570kcal | Carbohydrates: 69g | Protein: 4g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 109mg | Sodium: 400mg | Potassium: 121mg | Fiber: 2g | Sugar: 50g | Vitamin A: 995IU | Calcium: 22mg | Iron: 1.8mg