This wonderful dessert is a coffee lover’s dream (and a chocolate lover’s, too)! This combination of most people’s favorite “vices” is sure to please pretty much any crowd.
These cappuccino cream cookies really do work for any occasion or just a regular Tuesday night. Our family makes them most often when we treat ourselves to steak—because I always want something chocolate with steak—and at the holidays because they make everyone happy. This recipe makes about 2 dozen, so it’s great for a crowd.
The recipe is courtesy of King Arthur Flour.
Equipment Needed
- Two baking sheets
- A glass
Ingredients
Cookies
- ¾ cup unsalted butter (12 tablespoons)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1½ cups King all-purpose flour
- ¾ cup Dutch-process cocoa powder
- ½ teaspoon baking powder
Coating
- 2 tablespoons Dutch-process cocoa powder
- 2 teaspoons granulated sugar
Cappuccino filing
- 1/2 cup unsalted butter, or a combination of butter and vegetable shortening*
- pinch of salt
- 1 tablespoon espresso powder
- 1 teaspoon vanilla extract
- 2 1/2 cups confectioners’ sugar
- 2 tablespoons milk
*Using half shortening in the filling will stabilize it, which is particularly useful if it’s a hot day and the filling may soften
Instructions
1. Preheat the oven to 325°F. Lightly grease two baking sheets.
2. To make the cookies: Combine butter and sugar thoroughly.
3. Beat salt, egg, water, and vanilla into a butter/sugar mixture.
4. Whisk together the flour, cocoa, and baking powder, and add to the butter mixture, stirring to thoroughly combine. The dough will be stiff, but sticky.
5. Scoop the dough into walnut-sized balls (a slightly heaped teaspoon). Roll in your hands to make it smooth, which will ensure the cookies come out round.
6. To make the coating: Combine the cocoa and granulated sugar.
7. Dip the flat bottom of a glass in the coating, then use it to flatten each dough ball into a round; it will be about 2″ across and 3/16″ thick. Dip the glass in the coating each time to keep it from sticking to the dough.
8. Bake the cookies for 12 minutes. If you see the edges browning or smell a whiff of chocolate, take the cookies out of the oven.
9. Let the cookies cool on the pan. While they are cooling, make the filling.
10. To make the filling: Beat the butter or butter/shortening combination until fluffy. Beat in the salt, espresso powder, and vanilla.
11. Add the confectioners’ sugar and milk, beating until smooth. Scrape the bowl, and beat again, to combine any residue. Adjust the consistency of the filling with additional milk or sugar, if necessary. The filling should be spreadable.
12. Turn half the cookies bottom side up, and scoop a ball of filling onto each; a teaspoon cookie scoop works well here.
13. Top the filled bottoms with the remaining cookies, squeezing gently to spread the filling to the edges.
14. Store cookies for 1-2 days at room temperature, well wrapped. Freeze for longer storage.
Check out the recipe for Espresso Brownies.
