Spicy Chocolate Sandwich Cookies

1 dozen

This great cookie recipe was adapted from Martha Stewart Holiday Cookies, 2006.


  • 1 ½ cups all-purpose flour, plus more for work surface

  • ¾ cup unsweetened Dutch-process cocoa powder

  • ¼ teaspoon coarse salt

  • ¼ teaspoon finely ground pepper

  • 1 tablespoon plus 1 teaspoon good quality instant espresso powder

  • ½ teaspoon ground cinnamon

  • ¾ cup (1 ½ sticks) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 tablespoon milk

  • 1 ½ teaspoons pure vanilla extract

  • Chocolate Whipped Cream


  1. Whisk together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon in a large bowl; set aside.

  2. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half and wrap each piece with plastic wrap; refrigerate at least 1 hour and up to overnight.

  3. Preheat oven to 350 degrees. Roll out dough 1/4 inch thick on a lightly floured surface. Brush any excess flour off dough with a dry pastry brush. Cut dough using a 2 1/2-inch heart-shaped cookie cutter. Transfer heart shapes to baking sheets lined with parchment paper or a nonstick baking mat, spacing 1 inch apart.

  4. Bake cookies until there is a slight resistance when you lightly touch the centers, about 10 minutes. Transfer cookies to wire racks to cool completely.

  5. Fill a pastry bag fitted with a 1/2-inch plain tip with the chocolate whipped cream. Pipe cream onto half of the cookies; top with remaining cookies.

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