These Coffee and Chocolate Ganache Sandwich Cookies are buttery espresso shortbread biscuits filled with a rich coffee chocolate ganache. These coffee and chocolate ganache sandwich cookies are the perfect celebration of coffee, chocolate, and walnuts, and make an impressive homemade sandwich cookie recipe.
If you love trying different cookies and biscuits, you have to check out my recipe collection: Easy Cookie and Biscuit Recipes.
Why This Coffee And Chocolate Ganache Sandwich Cookie Recipe Works
- Recipe name: Coffee and Chocolate Ganache Sandwich Cookies
- Ready in: 1hr 15 minutes (plus 40 minutes chilling time)
- Serves: 25 chocolate sandwich cookies
- Main ingredients: Flour, eggs, sugar, vanilla, walnuts, espresso granules, chocolate, instant coffee, and cream.
- Perfect for: A cookie that's decadent enough to be a dessert all on its own! This recipe is also great for festive cookie boxes.
- Why I love it: These coffee sandwich cookies are made with espresso shortbread biscuits and a smooth coffee chocolate ganache filling. The chocolate, coffee, and nuts work so well together. And the buttery texture of these coffee biscuits is just delicious.
- Calories: 205kcal
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If you are a chocolate and coffee lover, you can't skip this recipe for Mocha Chocolate and Coffee Cupcakes with Coffee Buttercream, or this Espresso Martini Chocolate Layer Cake.
Jump to:
- Why This Coffee And Chocolate Ganache Sandwich Cookie Recipe Works
- Key Ingredients
- Variations
- How to Make Coffee & Chocolate Ganache Sandwich Cookies
- How to Easily Roll Chocolate Sandwich Cookies
- Storage
- Expert Tips
- Coffee & Chocolate Ganache Sandwich Cookies FAQs
- More Easy Sandwich Cookie Recipes
- Happy Baking, With Love, Kitty
- 📖 Recipe
Key Ingredients
- Ground espresso granules - Espresso granules are added to the cookie dough. Choose a good-quality non-dissolving coffee granule. I use Illy ground espresso.
- Heavy cream - Also called whipping cream, and not to be confused with double thick cream. This cream has about 34% fat and is ideal for whipping and making various types of ganache.
- Milk chocolate - Choose a high-quality, great-tasting bar for the ganache, as this will greatly affect the taste of the biscuits. Cheap cooking chocolate is not a good option. For this recipe, I used Cadbury milk chocolate. You could also use good-quality chocolate chips.
- Instant espresso powder- You will need instant dissolvable coffee for the ganache. Choose a high-quality, great-tasting, strong-flavoured instant espresso powder, such as Nescafé or a similar brand.
See the recipe card for full information on ingredients and quantities.
Variations
These coffee and walnut cookies make the perfect biscuits for sandwiching with fillings and frostings. If you'd like to try these cookies with another filling, see my collection of Simple Buttercream Frostings for Homemade Cakes and don't skip this Nutella Buttercream, which would be delicious with these coffee sandwich cookies.
If you don't have walnuts, you can use pecans or hazelnuts instead. Both work well with this recipe.
How to Make Coffee & Chocolate Ganache Sandwich Cookies
Walnut & Espresso Cookies
- Step 1: In a bowl of an electric mixer fitted with a paddle attachment, add the butter and sugar. Beat at medium-high speed until light and fluffy, about 5 minutes. First, add the whole egg to the creamed mixture with the motor running, and beat until combined. Scrape down the side of the bowl and beat again. Then add the egg yolk and vanilla, and beat until well combined.
- Step 2: Sift together the flour and salt, and add this flour mixture to the biscuit mix all at once. Mix on medium-low speed until just combined.
- Step 3: Add the chopped walnuts and espresso granules to the biscuit mixture and mix until just combined. Remove the dough from the bowl, cover it in plastic wrap, and refrigerate for 40 minutes. Preheat the oven to 160°C (320°F) and line two large baking trays with parchment paper.
- Step 4: Remove the dough from the fridge and roll it out to ½ cm (¼ inch) thick on a floured surface using a rolling pin. Cut out the cookies using a cookie cutter. For this recipe, I used a round 7cm (3-inch) diameter cutter. Place the cut dough circles onto a baking tray lined with parchment paper and bake in a preheated oven for 12 minutes or until light golden brown. Allow the cookies to cool on a cooling rack.
Chocolate Cookie Filling
- Step 1: Heat the cream in a small saucepan over medium heat until boiling. Remove from the heat and add the instant coffee, stir until dissolved. Pour the coffee cream over the chopped chocolate in a mixing bowl. Stir until the chocolate is melted, and set aside to thicken.
- Step 2: Once the ganache has thickened and is pipeable, add it to a piping bag fitted with your chosen nozzle. Pipe a swirl of ganache onto half the biscuits, then top with the other half. Serve and enjoy!
How to Easily Roll Chocolate Sandwich Cookies
Chilled dough that has firmed up is much easier to roll than warm dough that tends to stick to a counter! Lightly dust the dough and the countertop with flour before you begin rolling, and flip the dough often to prevent it from sticking to the counter. If rolling dough isn't your thing, try these slice-and-bake Peanut Butter Shortbread Cookies or these easy Chunky Milk Chocolate Chip Cookies.
Hello Kitty. Thank you very much for sharing with us your lovely recipe. It's the perfect recipe I was looking for.
- Cristina
Storage
After baking and filling these chocolate sandwich cookies, store them in an airtight container at room temperature for 4 days.
Expert Tips
- Test the actual temperature of your oven with an oven thermometer.
- If you don't have a thermometer and don't trust your oven, set the temperature to 20 degrees less than the recommended temperature; cookies can burn easily.
- Allow the cookies to cool completely before decorating.
- Allow the ganache to thicken properly before piping; otherwise, the swirls won't hold their shape.
Coffee & Chocolate Ganache Sandwich Cookies FAQs
If you have followed this coffee ganache cookie recipe properly, all you have to do is be patient. It will thicken as it cools and then be ready for piping. Don't use it while it is still runny.
For freezing, the cookie dough can be frozen before baking. Cover the dough with plastic wrap, freeze it for up to 3 months, and bake it later. Thaw the dough in the fridge overnight before using. I do not recommend freezing cookies that have already been filled.
More Easy Sandwich Cookie Recipes
These coffee and chocolate ganache sandwich cookies bring together one of my favourite combinations. If you love this flavour, you need to try these Walnut Coffee Cupcakes, too!
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried these chocolate sandwich cookies! And if you're wondering what to try next, have a look at this Vanilla Sheet Cake with Buttercream!
📖 Recipe
Coffee & Chocolate Ganache Sandwich Cookies
Equipment
- 2x cookie sheet pans
Ingredients
Walnut & Espresso Biscuits
- 200 grams unsalted butter
- 100 grams castor sugar
- 350 grams cake flour
- ½ teaspoon salt
- 1 extra-large egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 80 grams walnuts, chopped
- 1 tbsp espresso granules
Coffee Chocolate Ganache
- 200 grams milk chocolate, chopped
- 100 ml heavy cream
- 2 teaspoon instant coffee
Instructions
- In a bowl of an electric mixer fitted with a paddle attachment, add the butter and sugar. Beat at medium-high speed until light and fluffy, about 5 minutes.
- First, add the whole egg to the creamed mixture with the motor running, and beat until combined. Scrape down the side of the bowl and beat again. Then add the egg yolk and vanilla then beat again.
- Sift together the flour and salt and add this to the egg and sugar mixture at once. Mix on medium-low speed until just combined.
- Add the chopped walnuts, and espresso granules to the biscuit mixture and mix until just combined. Remove the dough from the bowl, cover in plastic wrap, and refrigerate for 40 minutes.
- To make the ganache, heat the cream in a small saucepan over medium heat until boiling. Remove from the heat and add the instant coffee, stir until dissolved. Pour the coffee cream over the chopped chocolate, stir until the chocolate is melted. Set aside to thicken.
- Preheat the oven to 160°C (320°F) and line two large baking trays with parchment paper.
- Remove the dough from the fridge and roll it out to ½ cm ( ¼ inch) thickness on a floured surface. Cut out the cookies using a cookie cutter.
- Place the cookies onto a lined baking tray and bake in a preheated oven for 12 minutes or until light golden brown. Allow the cookies to cool on a cooling rack.
- Once the ganache has thickened and is pipeable, add it to a piping bag fitted with a nozzle. Pipe a swirl of ganache onto half of the biscuits and top with the other half of the biscuits. Serve and enjoy!
Notes
- Do not pipe the ganache until it has thickened; otherwise, expect a disaster. You can speed up the thickening time by placing the ganache in the fridge to firm up. It must hold its shape before being added to a piping bag.
L says
Excited to try out this recipe! 😀
One question before I do:
Should the butter be room temp? Softened? Cold? Thanks for the clarification!
withlovekitty2020 says
I'm so glad you're excited to try these out! I take the butter out the fridge about an hour or two before I start baking, depending on the weather. You don't want it cold or super soft.
Cristina says
Hello Kitty
Thank you very much for sharing with us your lovely recipe.
Is the perfect recipe I was looking for.
withlovekitty2020 says
Hi Cristina
Thank you so much for your comment, I am so glad you enjoyed this recipe!