Espresso Cookies with Salted Caramel Ganache
Recipe type: Dessert
Makes: ~21 sandwich cookies
These decadent cookie sandwiches are for a sophisticated palate. The dark chocolate espresso cookie is sandwiched with a rich salted caramel ganache for the ultimate dessert.
Espresso Cookies
  • 215g (~1½ cups) all-purpose flour
  • 55g (~1/2 cup) good quality dark cocoa
  • 11g (~3 tablespoons) instant espresso powder
  • 1g (~1/8 teaspoon) salt
  • 170g (3/4 cup / 1½ sticks) unsalted butter, softened at room temperature
  • 120g (~1 cup) granulated sugar
  • 50g (1 large whole) egg, room temperature
Salted Caramel Ganache:
  • 170g dark chocolate, roughly chopped (I used 72%)
  • 60 milliliters (1/4 cup) salted caramel
  • 120 milliliters (1/2 cup) heavy whipping cream
Make Cookies:
  1. Sift flour, cocoa, espresso and salt into a medium bowl; set aside
  2. In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on medium-high speed until well combined
  3. Add egg and mix on medium until well combined
  4. Stop mixer and scrape sides of the bowl with a spatula
  5. Add dry ingredients and mix on low just until combined, do not overmix; Chill dough for 30 minutes
  6. While dough is chilling, pre-heat oven to 350 degrees and line two baking sheets with parchment paper or slipats
  7. When ready to bake, use a small cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1 tablespoons each); lightly flatten cookie dough balls with palm of your hand
  8. Bake cookies for 9-10 minutes; cookies should appear set
Make Ganache:
  1. Combine chocolate and caramel in a large heat-proof bowl and set aside
  2. Place cream in a small saucepan over medium heat for several minutes until cream begins to bubble (do NOT bring to full boil)
  3. Pour cream over chocolate and caramel; let set for 5 minutes
  4. Whisk together ganache until there are no lumps
  5. For cookies, chill ganache in refrigerator for 35 minutes or until it has thickened to a spreadable consistency
Cookies barely adapted from Food and Wine
Source for ganache recipe: Chocolate Moosey
There will be extra ganache. Chill it and roll into balls for truffles or eat it with a spoon, I won’t tell!
Recipe by Keep It Sweet Desserts at