Martha's Cappuccino-Chocolate Sandwich Cookies

Photo: Bryan Gardner
2 dozen sandwiches

A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on episode 507 of Martha Bakes.


  • 1 ⅓ cup heavy cream

  • 10 ounces milk chocolate, finely chopped

  • 1 ⅓ cups all-purpose flour

  • 2 tablespoons finely ground espresso beans

  • ¼ teaspoon coarse salt

  • 1 ½ sticks (12 tablespoons) unsalted butter, room temperature

  • ½ cup confectioners' sugar

  • ½ teaspoon pure vanilla extract

  • Dark chocolate, melted, for drizzling (optional)


  1. In a small saucepan, bring heavy cream to a simmer. Pour over milk chocolate in a bowl; stir until smooth. Press plastic wrap directly onto surface; refrigerate at least 4 hours or up to overnight.

  2. Meanwhile, whisk together flour, espresso, and salt in a bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Turn out dough onto a sheet of plastic wrap, shape into a disk and tightly wrap in plastic. Refrigerate 30 minutes.

  3. Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll out between sheets of parchment until 1/8 inch thick. Using a 2-inch cookie cutter, cut out rounds; transfer to parchment-lined baking sheets about 1/2 inch apart. Reroll scraps to cut out more cookies. Freeze 10 minutes.

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

  5. Meanwhile, whisk the chilled heavy cream mixture until soft peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 2 teaspoons on bottoms of half the cookies; sandwich with remaining cookies. Drizzle melted dark chocolate over cookies in a crosshatch pattern, if desired. Cookies can be refrigerated in a single layer in an airtight container up to 1 day.

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