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.
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)