Sandwich cookies — whether you are a Moon Pie fan or a Milano maniac this much-loved cookie is a favorite coffee break treat. Here is my interpretation of a ‘Double Stuf Oreo’ only better because the creamy center is coffee-flavored. Enjoy!
• 1/2 cup granulated sugar
• 8 tablespoon unsalted butter
• 2 ounces light corn syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 1/4 cups flour
• 1 1/4 ounces of cocoa powder
• 1 teaspoon espresso powder (*optional, it will really intensify the chocolate flavor of the cookie)
• 14 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 3 cups confectioners’ sugar
• 1/4 cup coffee — Belgian Chocolate Coffee is a good choice if you want to enhance the chocolate flavor of the cookies
1) Mix the butter, corn syrup, baking soda, sugar, and salt in a standing mixer. Scrape the sides as you go, continuing for about 5 minutes.
2) In a separate bowl whisk together flour, cocoa powder, and espresso powder (if you are using it). Slowly add this combination to the mixing bowl and continue mixing on a low setting. The dough should be stiff when the mixing is completed. Form your dough into 2 flat discs and refrigerate for at least one hour. (Your dough will be good for up to 1 week in the refrigerator.)
3) Preheat your oven to 350F.
4) Roll out your dough on a flour-dusted surface to an approximate 1/4 inch thickness.
5) Cut out round circles from your dough (1 & 1/2 – 2 inches is a good size, but use your preference — I find that a champagne flute works nicely). Transfer your raw cookies to a parchment covered cookie sheet leaving about 2 inches of space between each cookie.
6) Bake for about 15 minutes and check on the cookies. They should be firm to the touch when done. Cool the cookies completely before filling them.
7) While the cookies are cooling you can mix up the filling. Cream the butter and coffee in your mixer. A useful tip is to let the butter sit at room temperature for an hour before creaming. Add vanilla and salt and mix again. Add the confectioners’ sugar 1 tablespoon at a time. Mix until creamy and soft, adding additional confectioner’s sugar as needed.
8) Flip one cookie upside down and using a pastry bag (or if you are like me a tablespoon) transfer the cream onto the cookie and cover with another cookie. Press until the cream is evenly spread.
9) Continue this process until you have used up all of your ingredients.