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Chocolate espresso sandwich cookies
When plain ol’ cookies just won’t do the job, these chewy chocolate sandwich cookies swoop in to save the day. The coffee buttercream cuts through the sweetness of the icing while also complementing the rich chocolatiness of the cookies.

Chocolate espresso sandwich cookies

Makes: 6-8 sandwich cookies

Ingredients

1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg, beaten

Espresso buttercream:
80g softened unsalted butter
120g icing sugar, sifted
2 tsp instant espresso powder dissolved in 1 tbsp warm milk

Directions

Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a smooth soft dough.

Cover and chill the dough for 1 hour to firm up and to allow the flavours to develop.

Preheat your oven to 160°C (fan-assisted convection) and line a large baking tray with baking paper.

Portion and roll the dough into 12-16 even balls – make sure the final number is even so you have complete sandwiches. Place 5cm apart on the prepared baking trays and lightly flatten until about 1cm thick.

Bake cookies for 10-12 minutes, then allow to cool on the trays for 5 minutes before transferring to a wire rack.

To make the espresso buttercream filling, beat the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar alternating with the coffee-milk mixture, beating well between each addition.

Sandwich the cooled cookies together with a dollop of coffee buttercream.

Tip: We recommend resting the filled sandwich cookies for about 30 minutes before eating. Although this isn’t crucial, it gives the cookies a chance to soften and meld with the icing.

Ingredients

1 box NOMU minimakes Chocolate Cookie Dough Mix
60g unsalted butter, melted and cooled
1 large egg, beaten

Espresso buttercream:
80g softened unsalted butter
120g icing sugar, sifted
2 tsp instant espresso powder dissolved in 1 tbsp warm milk

Directions

Whisk together the melted butter and sugar (sachet 1), then whisk in the egg until well combined. Add the cookie mix (sachet 2) and stir to form a smooth soft dough.

Cover and chill the dough for 1 hour to firm up and to allow the flavours to develop.

Preheat your oven to 160°C (fan-assisted convection) and line a large baking tray with baking paper.

Portion and roll the dough into 12-16 even balls – make sure the final number is even so you have complete sandwiches. Place 5cm apart on the prepared baking trays and lightly flatten until about 1cm thick.

Bake cookies for 10-12 minutes, then allow to cool on the trays for 5 minutes before transferring to a wire rack.

To make the espresso buttercream filling, beat the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar alternating with the coffee-milk mixture, beating well between each addition.

Sandwich the cooled cookies together with a dollop of coffee buttercream.

Tip: We recommend resting the filled sandwich cookies for about 30 minutes before eating. Although this isn’t crucial, it gives the cookies a chance to soften and meld with the icing.

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