Chocolate Coffee Sandwich Cookies

Here is the latest in Sweet Bean’s kitchen! Try our boozy dark chocolate coffee mascarpone sandwich cookies are rich and chewy. Sandwiched between the cookies is a creamy, flavorful coffee mascarpone frosting made with instant espresso powder for extra punch. As always, we would love to see and hear from you about how your own cookie creation.

Chocolate Coffee Sandwich Cookies

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 1 hour

Ingredients

CHOCOLATE MASCARPONE COOKIES

• 12 Tablespoons, ¾ cup unsalted butter, melted

• 1½ cups brown sugar

• 1 cup unsweetened natural cocoa powder (not Dutch process or alkalized)

• 2 teaspoons vanilla extract

• 1 large egg, room temperature

• ⅓ cup mascarpone cheese, chilled from fridge

• 1½ cups all purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon baking powder

• ½ teaspoon kosher salt

COFFEE MASCARPONE FROSTING

• 2 teaspoons vanilla extract

• 1 Tablespoon espresso powder, instant

• ⅔ cup unsalted butter, room temperature

• 2 ¾ cups powdered sugar, sifted

• ¼ teaspoon kosher salt

• ⅓ cup mascarpone cheese, chilled from fridge

Instructions

CHOCOLATE MASCARPONE COOKIES

1. In a large bowl, stir melted butter, brown sugar, cocoa powder and vanilla extract together until thoroughly combined. Add egg and mix until incorporated. Add chilled mascarpone cheese and stir until no streaks are visible. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are combined.

2. Add flour, baking soda, baking powder and salt. Stir until just combined - do not overmix. Cover bowl and place in the fridge for dough to set up for 30 minutes so that dough is firm enough to be workable.

3. Place rack in the center of the oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).

4. Scoop 1 Tablespoon (leveled, 16 grams weight) portions of dough and roll into balls. Place 11 balls of dough (two rows of 4, one staggered row of 3 in center) onto a parchment covered baking sheet, leaving enough space between for spread. Bake for 9 minutes, until cookies are uniformly flat and just beginning to firm around the edges. The centers will still be slightly soft. Remove from oven. Working quickly, while cookies are still hot, use a circular biscuit cutter or the rim of a glass turned upside down to gently push each cookie back into a circular shape. Cool for 10 minutes on baking sheet, then transfer to baking rack. Repeat with remaining cookies.

COFFEE MASCARPONE FROSTING

1. Measure out the vanilla into an extra small prep bowl. Add the espresso powder and stir to fully dissolve in the liquid.

2. To the bowl of a stand mixer fitted with the whisk attachment, add the butter. Beat until smooth and well mixed. Add the powdered sugar, salt and vanilla mixture and whisk on low until combined, then increase speed to medium and beat for a few minutes, until light and fluffy. Scrape down bowl with a spatula. With the mixer on low, add the mascarpone, whisking until fully blended. Turn the mixer to high speed and beat for about 10-20 seconds. Do not mix for too long, or the mascarpone could split and curdle.

ASSEMBLING THE SANDWICH COOKIES

1. Add the frosting to a 16 inch piping bag fitted with a large round open tip (I use a Wilton 1A tip.) Pair similar sized cookies together. Flip a cookie upside down and pipe a generous Tablespoon size amount (about 18-20 grams) of frosting onto the center. Gently and evenly press a second cookie onto the top, until filling is even with the sides of the cookie. Set on a baking tray. Repeat with remaining cookies.

2. Place cookies into the fridge to set. Once firm, cookies should be transferred to an airtight container and stored in the fridge.

Servings: 24 sandwiches