It’s official – I’ve developed a slight obsession with sandwich cookies. They’re completely versatile when it comes to flavors and fillings, and so fun to assemble (your kitchen may end up a little sticky in the process, but in this case, I’m willing to make that sacrifice).

Chocolate-Espresso & Caramel Sandwich Cookies | Tutti Dolci

Today’s sandwich cookie is incredibly sophisticated. Espresso-laced chocolate cookies are filled with smooth espresso caramel sauce; a sprinkle of turbinado sugar adds a welcome crunch. Is it any wonder that I’m obsessed? I’m sharing this recipe for the August Chocolate Party; our theme is Chocolate Coffee. See more creations and how to enter below the recipe.

Espresso Caramel | Tutti Dolci

Chocolate-Espresso & Caramel Sandwich Cookies | Tutti Dolci

Chocolate-Espresso & Caramel Sandwich Cookies
Chocolate-Espresso Cookies
1 1/2 cups flour
1/3 cup unsweetened cocoa
1 Tbsp black cocoa (or substitute dark cocoa)
1/4 tsp salt
1/4 tsp baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup plus 2 Tbsp sugar
1 large egg
1 tsp instant espresso
1 Tbsp Kahlua
1/2 tsp vanilla extract
2 Tbsp Turbinado sugar

Espresso Caramel Sauce
1/2 cup light brown sugar
4 Tbsp unsalted butter, cubed
1/4 cup heavy cream
1 tsp instant espresso
1/2 tsp vanilla extract
pinch of sea salt

For the cookies, whisk together flour, cocoas, salt, and baking powder in a medium bowl. Beat butter in a large mixer bowl at medium speed until creamy; add sugar. Beat in egg, espresso, Kahlua, and vanilla until combined. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Wrap dough with plastic and chill in the refrigerator for at least one hour or up to overnight.

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Divide the dough into 2 sections; working with one section at a time, roll dough out to 1/8-inch thickness on a lightly floured board. Use a 2-inch rectangle cutter to cut into rectangles (or cut your own rectangles with a pastry wheel).

Repeat with remaining dough, re-rolling scraps as needed, until you have 52 rectangles (brush off excess flour, though it disappears once baked). Sprinkle half the rectangles with turbinado sugar (these will be your tops), and bake for 8 minutes, until cookies are slightly puffed and edges are firm. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely.

For the sauce, combine brown sugar, butter, heavy cream, and espresso in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and sea salt until smooth. Pour sauce into a small jar to cool. Sauce will cool as it thickens; chill in the refrigerator for 1 hour before assembling cookies.

To assemble, spread caramel sauce on plain cookies and top with remaining cookies. Store leftover cookies in an airtight container in the refrigerator; bring to room temperature before serving. Store leftover caramel sauce in the refrigerator up to 2 weeks. Warm briefly before serving.

Yield – 26 cookie sandwiches (serving size: 1)
Calories – 120
Carbs – 15

Join the Chocolate Party! Here’s how to participate (the rules):

1. Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.

2. Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.

3. Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.

55 comments

  1. Loving all this chocolate and coffee fun! (Just visited Roxy’s blog.) And, your sandwich cookies are beautiful, Laura! Really like how you went with an espresso caramel filling. Yum! All of my favorite flavors are here in one little sandwich cookie! Thanks for sharing!

  2. You knocked these out of the ballpark, Laura. These sandwich cookies are outstanding. I LOVE the rich color of the caramel and those cookies—I want to run to the kitchen and make these (or knock on your door for the entire batch!). 🙂

  3. Your cookies remind me of the lovely biscuits sold in food courts in London and Tokyo: Elegant and tasty! I admire your skill at continuously creating desserts which are always sophisticated and scrumptious.

  4. Sandwich cookies are awesome – they always take regular cookies to the next level and seem so much more fancy! These ones look lovely Laura – perfect colour and shape.

  5. Luv the Kahlua, espresso and chocolate in these cute sandwich cookies, Laura! They’re picker-uppers for sure. Your images are beautiful…I feel like I can just reach out and snag a couple of those cookies! 🙂

  6. Laura, you are extremely talented when it comes to sweets. There is ZERO posts on your blog that I get bored at. In fact, EVERY single recipe is just like what we all need/want/desire… You have a great sense of what we would enjoy. I’m sure every one of us dream to have you in the house – personal baker. I need you in my house, full time! 😉 Love these sandwich cookies. You explained them well.

  7. Positively incredible!! Love these cookies. Every time I log on to Pinterest I see them and I simply had to come and get the recipe. Beautiful, beautiful photos, and the recipes is fabulous. Thanks!!

  8. Wow, the chocolate party looks wonderful, I will be hopefully be back next month. Your caramel espresso sandwich cookies look fantastic. I just love caramel anything!

    1. Hi Bella, you can either freeze the unbaked rectangles of dough (freeze on a baking sheet for an hour, then transfer to a different container – when you’re ready to bake, add a minute or two to the baking time) or you can bake the cookies in advance and store them in the freezer. Add the caramel and assemble when you’re ready to serve them. Hope that helps!

Leave a Reply

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

*
*

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY