Out of all the cookies in the world, Oreos are the most popular brand. It makes sense to me. Few recipes can compare to the crunchy, creamy chocolate sandwich cookies. I think that’s why there are so many sandwich cookie recipes out there. It seems like everyone is making different versions of the classic cookie.
My version has a little bit of a grown up twist: Espresso butter cream sandwiched between two soft chocolate cookies. I chopped up chocolate covered espresso beans and added them to the butter cream, because what’s screams a grown up version of any recipe better than excessive amounts of caffeine?
They are delicious, and addicting. I was a little more than jittery after I was through baking these. I may have eaten some of the extra chocolate covered espresso beans…and by some I mean a lot.
The cookies and butter cream are soft and creamy and the beans add the perfect amount of crunch.
I’m only providing a recipe for half the amount that I made, which should be around 25 sandwiches. Now, that’s 25 if you make small, silver dollar size cookies. You can make them bigger if you choose.
I’m giving the faculty and fellow senior capstone students a taste of the blog tomorrow during our senior presentations, and I need to feed a lot of people! I did the research for my senior project on the compelling nature of food writing and I’m using the blog as a personal example.
I can’t believe there are only 17 days left until I’m graduated!! I can’t wait!
Prepare to see a lot more of Lou Lou Biscuit in a few weeks 😉
This was a different recipe because it required all the wet ingredients (except eggs) to be melted together before they were mixed with the dry ingredients.
It’s important to stir the sugar, chocolate, and butter mixture constantly so it doesn’t get too hot.
As soon as the last chip melts, remove it from the heat.
After it cooled just for a minute or so I mixed in the eggs and added the flour. Don’t over mix it! You want soft fluffy cookies.
Using a teaspoon measure to dole out the cookies ensured that they were all roughly the same size. Normally it wouldn’t matter. But it gets frustrating trying to match up cookies of different sizes for sandwiches.
You want to take them out of the over when they are puffed up, still soft in the center, but set on the sides. These little ones only took about five minutes. They won’t seem done enough, but after they cool they will. Wait until they are fully cooled so they won’t break or melt the butter cream.
The easiest way to fill them was just to line them up upside down in twos and spoon the butter cream onto every other row.
Even though these may be the grown up version of a favorite childhood treat, you’re going to want to devour them with a glass of milk!
The cookie portion of the recipe was adapted from Our Best Bites and the butter cream was adapted from Brown Eyed Baker
- FOR THE COOKIES:
- 1½ cups flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup semisweet chocolate chips
- ¾ cup brown sugar
- 5 tablespoons butter
- 1 tablespoon water
- 1 egg, lightly beaten
- FOR THE BUTTER CREAM
- ¼ lb butter, softened
- 1¼ cups confectioner's sugar
- ¾ tsp vanilla extract
- ¾ tsp instant espresso granules
- ¼ cup chocolate covered espresso beans, chopped fine.
- FOR THE COOKIES:
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium sized bowl. Set aside.
- Place chocolate chips, sugar, butter, and water in a medium sized saucepan over medium high heat, stirring constantly until melted.
- Take chocolate mixture off heat and let cool for a couple of minutes. Transfer to a large bowl.
- Beat in egg.
- Add flour mixture to chocolate mixture and mix until just combined.
- To make silver dollar size cookies, measure out the dough to a rounded teaspoon, and place about two inches apart on the cookie sheets.
- Bake for five minutes, or until the middle is puffed an the edges are set.
- Let cool for five minutes and then transfer to cooling rack.
- FOR THE BUTTER CREAM:
- Combine the vanilla extract and espresso granules. Stir to dissolve. Set aside.
- In a stand up mixer, using the whisk attachment, beat the butter on high speed for five minutes until it gets fluffy. It may be helpful to stop it a couple of times and scrape the sides of the bowl with a rubber spatula.
- Decrease speed to low and slowly add confectioner's sugar.
- Once all of the sugar is incorporated, increase speed to medium high again for a couple of minutes.
- Add vanilla/espresso mixture and on medium until fully combined. You will probably need to scrape down the sides and turn the mixture on one last time before everything is incorporated.
- Decreasing the speed to low again, add chopped espresso beans.
- *If using this butter cream to pipe anything, the espresso bean chunks will get stuck in the decorating tip and clog the flow. Either use a big, open decorating tip, or avoid using one altogether.