Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cappuccino-Chocolate Bites 3.6 (17) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 30 Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache. Ingredients ⅔ cup all-purpose flour 1 tablespoon finely ground espresso beans ⅛ teaspoon coarse salt 6 tablespoons unsalted butter, softened ¼ cup confectioners' sugar, plus more for dusting ¼ teaspoon pure vanilla extract ⅓ cup heavy cream 2 ½ ounces milk chocolate, finely chopped Unsweetened cocoa powder, for dusting 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. 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. Print