If you love the bold taste of mocha, you’ll enjoy the incredible flavor of these Mocha Sandwich Cookies. They have a unique and enjoyable taste that will keep you coming back for more.
Mocha Whoopie Pies Recipe
These mocha sandwich cookies, or mocha whoopie pies, are the best of both worlds. Two soft chocolate cookies are filled with a decadent coffee-flavored creme. They are so chewy, perfect for an after-dinner treat.
These also make a decadent breakfast treat. You can dip your whoopie pie in a hot cup of Joe and enjoy double the coffee flavor.
Why You’ll Love this Mocha Latte Sandwich Cookie Recipe:
- Easy Recipe: It’s not hard to make these cookies from scratch and they will taste way better than any cookies at the store.
- Coffee Lovers: Both the cookie and the frosting that goes in the center is made with espresso. You get double the coffee flavor in one delicious sandwich cookie!
How to Make Mocha Sandwich Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Grab a small bowl and combine the flour with baking soda, salt, cocoa powder, and espresso powder.
- Cream the butter and sugar until fluffy.
- Add your egg and vanilla to the bowl and mix well.
- Add the flour mixture bit by bit.
- Add your milk to the batter.
- Place it in the fridge, allowing it to sit there to chill.
- Drop a tablespoon of dough throughout your parchment-lined baking sheet.
- Bake for 11-13 minutes.
- Make your filling by combining powdered sugar with espresso powder, shortening, and vanilla.
- Squish a bit of frosting between two cookies and repeat.
The first sandwich cookie ever made was initially called Hydrox, a combination of hydrogen and oxygen. Despite the name, they were a hit and later transformed into the modern-day Oreo!
Making sandwich cookies involves spreading a cream layer between two cookies, thus resulting in a sandwich cookie with a flavorful center.
The filling for these cookies has a touch of espresso that will remind you of your favorite cup of mocha-flavored coffee.
Espresso in Cookies
These mocha sandwich cookies are easy to make and have a distinct coffee flavor. Both the cookie and the filling use espresso, leaving these cookies tasting like a warm mocha latte.
The espresso in the cookie actually intensifies the chocolate flavoring. While you get more of a coffee flavor from the frosting in the middle.
If you have any leftovers, you can place them in a Tupperware of Ziplock bag on the counter. You can keep them in the refrigerator, if you’d like, but they will stay fresh on the counter.
Recipe Tips and Notes
- Make sure your baked cookies cool down completely before you attempt to add the filling to them.
- When preparing the filling, it will look dry at first. Continue adding a little bit of water until it is spreadable.
- You can eat these cookies as is or dip them in your cup of coffee.
If you love whoopie pies, you’ll love this chocolate-y mocha version!
Mocha sandwich cookies make a great breakfast treat and an even better after-dinner dessert. They are easy to make and have an amazing mocha flavor. However you choose to eat these, I’m sure you will love every last bite.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Mocha Whoopee Pie Recipe
Ingredients
For the Cookies
- 1 cup all-purpose flour 120 grams
- ⅔ cup dark chocolate cocoa powder 6 grams
- 2 tablespoons espresso powder 14 grams
- 1 teaspoon baking soda 6 grams
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons milk 14 grams, room temperature
For the Filling
- 2½ cups powdered sugar 283 grams, sifted
- 1 tablespoon espresso powder 7 grams
- ½ cup vegetable shortening 92 grams (½ stick)
- 1 teaspoon pure vanilla extract 4 grams
- 2 teaspoons cold water 10 grams
Equipment
- Kitchen Scale (optional)
Instructions
For the Cookies
- In a small bowl combine the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.1 cup all-purpose flour, ⅔ cup dark chocolate cocoa powder, 2 tablespoons espresso powder, 1 teaspoon baking soda, ⅛ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until incorporated. Turn mixer to low and slowly add in flour mixture.½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Add in the milk and stir to combine. Refrigerate batter for 1 hour.2 tablespoons milk
- Preheat oven to 350°F. Drop dough in 1-tablespoon-sized drops onto a parchment-lined baking sheet. Bake for 11-13 minutes, until set. Cool completely.
For the FIlling
- Beat together the powdered sugar, espresso powder, shortening, and vanilla. Mixture will seem dry at first. Add cold water until mixture becomes spreadable.2½ cups powdered sugar, 1 tablespoon espresso powder, ½ cup vegetable shortening, 1 teaspoon pure vanilla extract, 2 teaspoons cold water
Assembly
- Roll 1 teaspoon of the filling into a ball. Smoosh between 2 cookies. Enjoy.
Notes
- Make sure your baked cookies cool down completely before you attempt to add the filling to them.
- When preparing the filling, it will look dry at first. Continue adding a little bit of water until it is spreadable.
- You can eat these cookies as is or dip them in your cup of coffee.
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