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

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Ingredients

Directions

  • 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.

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  • 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.

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

  • Bring cream to a simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours (up to overnight). Whisk to soft peaks before using.

  • Transfer filling 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 sugar.

Cook's Notes

Cookies are best eaten day of but can be refrigerated in an airtight container up to 1 day.

Reviews (11)

17 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
04/20/2013
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.
Rating: Unrated
04/20/2013
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.
Rating: Unrated
12/01/2011
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.
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Rating: Unrated
07/30/2011
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!
Rating: Unrated
06/09/2010
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!
Rating: Unrated
06/02/2010
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-BITES-1232809
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Rating: Unrated
06/02/2010
Re: 1st step - how much salt?
Rating: Unrated
08/14/2009
....But using 'all natural' ingredients, not artificial.
Rating: Unrated
08/14/2009
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
Rating: Unrated
08/14/2009
Do you think I can use instant espresso rather than grinding beans?
Rating: Unrated
07/27/2009
HOLY COW, these sound FANTASTIC!