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Mocha Cappuccino Cookies

Mocha Cappuccino Cookies: espresso shortbread with milk chocolate ganache | Kitchen Gidget

I meant to post this recipe sooner, but alas, I’m still adjusting to life with my new job. For those wondering, all is going well!

I should mention these cookies are not considered dessert. Anything with espresso automatically goes into the “essential food group” category. 😀

I’m currently on a ganache fixation (see the ganache-filled peanut butter cookies I posted last week), but chocolate is so good it should also go into the healthy essentials category! That might be pushing it, but when chocolate is combined with espresso, it’s especially hard to deny.

Espresso shortbread cookies (that really aren’t sweet on their own) get the cream and sugar treatment with a milk chocolate ganache filling. I went the fancy route and used my new Linzer Cookie Cutter, but a quick method is to just roll the dough into a log, freeze until chilled, then slice into thin rounds and bake!

Mocha Cappuccino Cookies: espresso shortbread with milk chocolate ganache | Kitchen Gidget

Mocha Cappuccino Cookies

Mocha Cappuccino Cookies | Kitchen Gidget

Mocha Cappuccino Cookies

Yield: 2 doz
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Espresso shortbread cookies filled with milk chocolate ganache.


  • 2/3 cup all-purpose flour
  • 1 tablespoon instant espresso (or regular espresso beans, finely ground)
  • 1/8 teaspoon salt
  • 6 tablespoons butter, room temperature
  • 1/4 cup powdered confectioners’ sugar
  • 1/4 teaspoon pure vanilla
  • 1/2 cup heavy cream
  • 5 ounces milk chocolate, chopped (about 2/3 cup if using chocolate chips)


  • Whisk together flour, espresso and salt. Set aside.
  • In a stand mixer, cream butter and sugar. Beat in vanilla. Slowly add dry ingredients, mixing until just combined. If using a cookie cutter, pat into a disk, cover with plastic wrap and refrigerate at least 30 minutes. If utilizing the slice and bake method, roll into a log, cover with plastic wrap and freeze until firm.
  • Preheat oven to 350F. Line baking sheets with parchment paper. After dough has chilled, roll to 1/8 inch thickness and use small cutter to make desired shape. Repeat with scraps. Or, slice log into 1/8 inch thick slices. Place on baking sheet and bake for 8-10 minutes. Let cool on pan for 2 minutes before removing to a wire rack to cool completely.
  • For the ganache: bring cream to a simmer. Pour over chocolate in a small bowl and stir until smooth. Cover and refrigerate until cooled. Spread onto bottom of half the cookies, top with remaining cookies.
  • Did you make this recipe?

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    Source: adapted from Martha Stewart’s Cookies, by Martha Stewart

    Bisuzs Coffee

    Wednesday 13th of April 2016

    Looks tasty!!! Could dip that cappuccino cookies with a cup of milk in the morning. Nice recipe!


    Thursday 14th of April 2016

    Thanks! We have a Keurig, French press, Aeropress and Nespresso machine. Maybe a semi manual espresso maker is next!

    The Best of Coffee | The Effortless Chic

    Thursday 31st of July 2014

    […] 4. Mocha Cuppuccino Cookies via Kitchen Gidget […]


    Tuesday 22nd of July 2014

    Wow, Rebekah! These look and sound delicious! Coffee + cookie = perfection!

    Rebekah | The Kitchen Gidget

    Tuesday 22nd of July 2014

    Ah thanks so much, Kristi!


    Tuesday 22nd of July 2014

    These sound lovely and with that filling, just that little bit of luxury that we all need sometimes =)

    Rebekah | The Kitchen Gidget

    Tuesday 22nd of July 2014

    Thank you! They're an extra special "coffee break." :-)


    Sunday 20th of July 2014

    they look yummy!

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