Mocha Sandwich Cookies

Mocha Sandwich Cookies

Some of the most famous sandwich cookies – like Oreos, for instance – contrast the flavors in their cookies and their fillings, aiming for a balanced cookie. But to deliver the most flavor bite-for-bite, I like to put the same flavors into the sandwiching cookies and the sandwiched filling. These Mocha Sandwich Cookies follow this structure. The sandwiches have chocolate wafers, flavored with some instant coffee, on the top and bottom and have a mocha cream, flavored with some additional cocoa powder, in the center. There is enough of a difference between the flavors of the two components to give the cookie a good contrast, but there is no mistaking the overall chocolate-coffee combination here.

The chocolate cookies are a slice-and-bake type of cookie dough. I find that this is a very easy way to go for sandwich cookies, since you are pretty much guaranteed that all your cookies will be the same size and slicing the cookie rounds off a log of frozen dough couldn’t be easier. The cookies bake up to be crisp, but once they have been filled and sit around for a little while, they take on a softer texture that blends well with the filling. The filling is like a creamy frosting and adds a bit of extra sweetness to the overall sandwich.

These cookies can be stored at room temperature, but they also also taste good when they have been chilled or even frozen. I mention this because the filling can be quite soft/creamy and if you want to stack the cookies up to transport them, you might end up with some of the filling squishing out the sides. Chilling them before packing them up is a good way to go to keep everything intact.

Mocha Sandwich Cookies
2 cups all purpose flour
1/4 cup cornstarch
1/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 cup sugar
3/4 cup butter, room temperature
1/4 cup milk (any kind)
1 tbsp instant coffee or espresso
1/2 tsp vanilla extract

In a medium bowl, sift together flour, cornstarch, cocoa powder, salt and baking soda.
In a large bowl, cream together sugar and butter until fluffy. Blend in half of the flour mixture. Dissolve the instant coffee in the milk, then add milk mixture and vanilla extract to the bowl. Blend in remaining flour mixture, mixing only until no streaks of flour remain visible.
Drop dough onto a large sheet of wax paper and shape into a log 1 1/2 to 2-inches in diameter. Roll tightly to seal. Freeze dough for at least 1-2 hours, until very firm.

Preheat oven to 375F. Line a baking sheet with parchment paper.
Using a sharp knife, slice frozen dough into rounds no more than 1/4-inch thick and place on baking sheet.
Bake for 12-14 minutes, or until cookies are set around the edges. Thicker cookies will need slightly more time in the oven than thinner cookies.
Cool completely on a wire rack.

Mocha Filling
1/4 cup butter, softened
1 tbsp cocoa powder
2 tbsp milk
2 tsp instant coffee or espresso
1 1/2-2 cups confectioners’ sugar

In a medium bowl, combine butter, cocoa powder, milk, instant coffee and 1 cup confectioners’ sugar. Beat at medium-high speed until smooth, then add in remaining confectioners’ sugar until filling is thick and fluffy, but still easy to spread.
Spread about 2-3 tsp between each pair of cookies to fill.

Makes about 2 1/2 dozen sandwich cookies (4 1/2-5 dozen unfilled cookies)

5 comments

  1. Beautiful cookies! And I love the flavors!!

  2. Wow! These look amazing, can’t wait to try them :)

  3. I tried these cookies, and the frosting was delicious, but my cookies turned out terrible! They were crumbly and crunchy at the same time. I hope it was something I did and not the recipe.

  4. After making at least 50 recipes off this site, this one is the first that failed! :( The cookie dough was extremely dry and crumbly (there’s hardly any wet ingredients to the huge amount of dry in the list), but I managed to massage it into logs for freezing. The next day I took out my super sharp professional knives, re-honed one just for the purpose, and the dough just fell away into bits instead of slicing neatly. I’d say I got about ten usable cookie rounds out of the whole batch, so I didn’t bother mixing up all the frosting for those. The cookies tasted really good after baking, but the dough was just way to dry and crumbly to actually make usable cookies. Disappointing…

  5. Hi, I am from India and have been reading your site all the time.. It really inspires me to bake.. I had a question… When you mention ‘sugar’ in the recipe what does it mean.. does it mean the normal crystal sugar or does it mean castor sugar (which is grinded sugar). thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top