The Best Espresso Brownie Cookie Sandwiches

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I know that it’s springtime and everyone is posting yummy recipes bursting with all of the berry, lemony, light-as-air flavors, but I’m here to tell you that chocolate is a year-round treat my friends! Nothing beats a good chocolate dessert. Nothing!

I love a good cookie and I love a good brownie too! They’re some of my favorite desserts because you can grab one or two at a time to enjoy whenever you need a little sweet treat pick-me-up. Well, what if I told you that you could have brownies AND cookies together! Yes!

These espresso brownie cookie sandwiches contain two fudgy, dense, gooey brownie cookies with luscious espresso buttercream in between (and all of the coffee lovers said “amen”!). They’re decadent but small enough that they won’t be over the top for your palate.

Read on for how to make these delicious brownie cookie sandwiches!

Ingredients Needed for Brownie Cookie Sandwiches

These brownie cookie sandwiches are super duper easy to make, and you probably have most or all of the ingredients that you need on hand!

• Good quality dark chocolate
• Butter
• Brown and granulated sugars
• Eggs
• Flour
• Dutch-processed cocoa powder
• Salt
• Espresso powder
• Vanilla bean paste (or vanilla extract will work too!)
• Powdered Sugar
• Heavy Cream

How to Make the Best Brownie Cookie Sandwiches

To make these the absolute best espresso brownie cookie sandwiches you’ve made in your life, follow these tips below – gooey, fudgy brownie cookie sandwiches are just a few steps away!

• Use a good quality dark chocolate – In most of my chocolate recipes, I love to use Lindt 70% cocoa chocolate bars. This gives chocolate desserts such a rich, deep chocolate flavor. So if you’re a fan of dark chocolate, use Lindt’s chocolate bar!
• Use a good quality Dutch-processed cocoa powder – I think Rodelle’s Dutch-processed cocoa powder is supreme – it has one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. Yum! But obviously, use your favorite Dutch-processed cocoa if you’d like!
• Don’t leave out the espresso powder – Espresso powder really brings out the deep richness of these brownie cookies, so be sure to include it in your batter! You’ll also be using it in your buttercream as well, so don’t leave it out there either (obvi!)
• Don’t overbake your cookies – This will ensure that you get the gooiest, most dense brownie cookies ever! Take your cookies out of the oven when the tops start to look glossy and crackle. They’ll continue to cook a bit on the pan once they’re out of the oven and cooling.
• Use a cookie scoop to ensure uniform cookies – I like to use a 1 tbsp cookie scoop, but feel free to use a different size! You will need to adjust your baking time up or down depending on the cookie scoop size, so keep that in mind.
• Use a wide mouth glass to round cookies out – Here’s a fun little tip! After your cookies are out of the oven, take a wide glass and cover one of your cookies. Swirl the glass around the warm cookie to round out the edges and BOOM! You’ve got yourself a perfectly round brownie cookie. Repeat with the others for the most perfect-looking brownie sandwich cookies.

I hope that you enjoy these little espresso brownie sandwich cookies! I know I did!