This week I realized I had never made cookies on this blog. It’s mostly because I can’t trust myself with cookies in the house. At one time we had the brilliant idea of preparing cookie dough for the freezer so that we could just make one cookie at a time if we wanted. Like crazy people, we were making just one cookie every hour that entire weekend until there was no more. So yea, you can’t exactly trust me in a house with cookies.
Chocolate chip cookies were one of the first things I used to bake. I used the Nestle Toll House recipe from the back of the chocolate chip bag (because it’s the best, duh). And this recipe is very similar! These whoopie pies have both cocoa and espresso powder, and they’re filled with cookie butter. Cookie butter is the best thing since sliced bread. Thank you Trader Joe’s! You can also find a similar version at your local grocery store called Lotus. What better to fill cookie sandwiches with than MORE COOKIES?
Let’s get started on this recipe!
Here’s the cookie butter I used. But you can use any kind you like. I also made sure to get instant espresso for these cookies. You can use ground coffee but it won’t have quite the same flavor as the espresso powder.
Start by mixing together your flour, cocoa powder, espresso powder, baking soda and salt.
In a large mixing bowl, add the softened butter and both sugars. Get it going and make sure it gets really creamy. Then add the eggs one at a time.
Slowly, add in the flour mixture a little at a time, mixing between each addition until it’s all gone. You’ll have a rich, chocolately batter!
Scoop each cookie out by the tablespoon-full onto a parchment lined sheet. Sprinkle with salt and bake for about 9-11 minutes at 375 fahrenheit. Make sure you don’t let them get crispy. You want a nice chewy cookie. I know it’s hard to tell with brown cookies when they’re ready but err on the side of caution.
YUM! Make sure you let them cook completely before icing them. I put mine in the freezer for ten minutes first.
Get a plastic ziploc bag and put the cookie butter into one of the bottom corners of the bag. Cut the corner off with a pair of scissors. Squeeze out the cookie butter onto the flat side of one cookie in a circular motion until you achieve a nice swirl. Place another cookie on top to make the sandwich.
That’s it! It’s a delicious way to dress up your average cookie.
I love the bitterness of the espresso in the cookies. It gives it an extra zing.
See the full recipe below!
- 2¼ cups flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp kosher salt, plus some for sprinkling
- 2½ tsp espresso
- 2 sticks of butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 jar cookie butter
- Preheat the oven to 375 F.
- In a medium bowl, stir together the flour, cocoa powder, baking soda, salt and espresso. Set aside.
- In a large mixing bowl, cream the butter and sugars until well mixed. Add the eggs one at a time, mixing between additions. Add the flour mixture to the mixing bowl a little at a time, mixing between additions until it's totally combined.
- On a parchment lined or greased baking sheet, scoop the cookie into tablespoon sized balls. Sprinkle with kosher salt or sea salt. Bake for 9-11 minutes. It's hard to tell when they're done, but you don't want to overcook or they'll be too hard. Let them cool completely or freeze for 10 minutes.
- Using a plastic ziploc bag, add a big scoop of cookie butter to one corner of the bag. Cut the corner off the bag. Squeeze the cookie butter onto the bottom of one cookie in a smooth swirl. Press a second cookie on top lightly.