No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cappuccino-Chocolate Bites

Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.

  • yield: Makes about 2 1/2 dozen

Ingredients

  • 2/3 cup all-purpose flour
  • 1 tablespoon finely ground espresso beans
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup confectioners' sugar, plus more for dusting
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup heavy cream
  • 2 1/2 ounces milk chocolate, finely chopped
  • Unsweetened cocoa powder, for dusting

Directions

  1. Step 1

    Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.

  2. Step 2

    Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.

  3. Step 3

    Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.

  4. Step 4

    Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners' sugar. Cookies can be refrigerated in an airtight container up to 1 day.

Source
Martha Stewart Living, January 2007

Reviews (11)

  • 20 Apr, 2013

    Also, the store I went to did not have espresso beans, so I just used a ground chocolate-cappucino coffee (the kind that comes in a bag) and it worked well. I didn't bother to dust with cocoa powder as there was already chocolate flavor in the dough.

  • 20 Apr, 2013

    I made these today and they are delicious! I am a big coffee and espresso fan. 1& 1/8 inch diameter cookies are pretty small. When I took the dough out of the fridge, it was too hard to roll out even after 10 minutes, so I sliced it with a sharp knife, but they came out 2-3" in diameter. Next time I'll shape the dough into a roll about an inch in diameter to slice the cookies.

  • 1 Dec, 2011

    I made these last year and though they sounded great, no one liked the dough flavor and it made far less than the recipe stated. I made a different Martha butter cookie recipe and added the espresso beans (delicious!) and then used this filling recipe. They were wonderful and something different.

  • 30 Jul, 2011

    I can't speak to the flavors in this version of the recipe (I swapped in cocoa powder and a cream cheese filling) but I did have a few problems.

    There is no measurement for the amount of salt to add, though salt is listed in the directions. Based on similar recipes, I used a little more than 1/8 tsp.

    Also, the quantity is off. I doubled the recipe and got about 20 sandwich cookies. They are 1/8" thick and cooked in 8.5 minutes, so they were made properly.

    Regardless, they turned out great!

  • 9 Jun, 2010

    ADavis, I was thinking about using instant espresso as well, but I opted for the real thing, because instant espresso will melt into the batter. The purpose for the freshly ground espresso is not only the flavor, but the texture as well. I am wondering how this recipe turned out 2 1/2 dozen cookie sandwiches, when I only got about 7!

  • 2 Jun, 2010

    You can find this exact recipe on epicurious with the salt (which is 1/8 tsp)
    http://www.epicurious.com/recipes/member/views/CAPPUCCINO-CHOCOLATE-BITE...

  • 2 Jun, 2010

    Re: 1st step - how much salt?

  • 14 Aug, 2009

    ....But using 'all natural' ingredients, not artificial.

  • 14 Aug, 2009

    These sound yummy, but it would be great if Martha could also put out a recipe that can substitute lower calorie ingredients for the butter

  • 14 Aug, 2009

    Do you think I can use instant espresso rather than grinding beans?

  • 27 Jul, 2009

    HOLY COW, these sound FANTASTIC!