Brownie Crinkle Cookie Sandwiches with Espresso Buttercream
The BEST brownie crinkle cookie sandwiches! There’s truly nothing better than rich, fudgy cookies filled with a luscious espresso mascarpone buttercream. These cookies combine delicious flavors of chocolate and espresso for the perfect treat when you’re craving something seriously sweet!
Recipe Tips
Use high quality ingredients: Using good quality ingredients makes all the difference in this recipe. Our favorite chocolate brands include Ghirardelli and Guittard.
Do not over mix: The batter should be smooth and silky. Over mixing will prevent the cookies from looking glossy.
Chill the batter: The key to getting shiny, crinkly top is refrigerating the batter for only 10 minutes.
Do not over bake: Over baking will cause dry, tough cookies. You can tell when the cookies are fully baked when the edges are set and the tops are shiny.
Watch how we made them:
Brownie Crinkle Cookie Sandwiches with Espresso Buttercream
Ingredients
Cookies
- 8 tbsp butter, unsalted
- 8 oz chocolate, semi-sweet
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
Espresso Buttercream
- 8 oz mascarpone
- 2 tsp espresso powder
- 2 tsp vanilla bean paste
- 1 cup heavy cream
- 1 1/2 cups powdered sugar, sifted
Instructions
For the Cookies
- Preheat oven to 350℉ and line a baking tray with parchment paper.
- Melt the butter and chocolate until smooth. Set aside.
- Using a hand mixer, beat the sugar, brown sugar, eggs, and vanilla until light and fluffy. About 5 minutes.
- Add the warm chocolate and whisk until combined.
- Sift the flour, cocoa powder, baking powder, and salt. Fold the dry ingredients in the wet batter until no flour streaks remain.
- Cover and refrigerate for 10 minutes. Then, scoop 3 tbsp of batter onto a baking tray. Bake for 10 minutes.
For the Buttercream Filling
- Beat mascarpone, espresso powder, and vanilla bean paste for 1-2 minutes. While mixing, slowly pour in the heavy cream until soft peaks. Do not overmix.
- Add the powdered sugar and mix just until combined on low speed. Again, DO NOT OVERMIX (over mixing will cause the frosting to curdle).
To Assemble
- Once the cookies have completely cooled, add the filling in between 2 cookies and sandwich them together.
Notes
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