Let’s do some throwback today, but dessert first, throwback ramblings second. Grab a cuppa because these are best dipped in coffee (assumptive, but trust me on this one).
These tuxedo bites are assembled from chocolate cookies that are pumped up with espresso for a bittersweet flavor and the filling made better with some help from Coffee-mate Toll House® Chocolate Chip Cookie flavored creamer instead of just plain ol’ heavy cream.
I have a fondness for anything chocolate chip flavored. It’s the very first cookie I ever baked (me and ba-jillion others), circa 1990. The recipe was from the back of a Nestle Toll House® chocolate chip cookie package. I’m pretty sure my first batch was a collection of tough biscuits from over mixing, but who knew or could tell.
My little sister and I certainly couldn’t. Nope. And neither could the rest of my family.
I’ve made some progress since then with those cookies. But the idea of baking one batch after another to hone the finer details of every recipe still chases me today. It’s a passion that I’m fortunate enough to indulge in daily—for better or for worse—the latter being those days when I can’t nail a recipe.
But even on those days, I always a grab a pick-me-up between batches with some coffee and little Chocolate Chip Cookie flavored creamer. The coffee gives me a little boost while the Coffee-mate transforms any cup into dessert-‐like sips.
Lucky for me Coffee‐mate has a bevy of flavored creamer offerings! Try out Classic Vanilla, Carmel Macchiato, and of course my favorite Toll House® Chocolate Chip Cookie—and that is to mention just a few.
See what I mean about turning coffee into dessert sips. Pick one, or a few, and have dessert on the skinny side. Or get adventurous and use them to bake with like I did. For more inspiration and recipe for how to use Coffee-mate in desserts, click here.
Yield: Makes 12 sandwich cookies
Cookie (recipe adapted from here)
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 12 ounce package (2 cups) semisweet or bittersweet chocolate pieces
- ¾ cup butter, softened
- 1 ½ cups packed brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup butterscotch chips
- 1 ½ cup confectioners’ sugar, sifted
- ½ cup unsalted butter, softened
- ½ teaspoon salt
- 1-2 tablespoons Coffee-mate NESTLÉ® TOLL HOUSE® Chocolate Chip
Preparation: Heat oven to 350 degrees F. Line two baking sheets with parchment paperIn a large bowl, combine and stir together flour, cocoa, baking powder, and salt; set aside.
In a medium heavy saucepan over low heat, cook and stir together the 2 cups chocolate pieces and 2 tablespoons of the butter until melted. Cool slightly.
In a mixer bowl fitted with a paddle attachment beat remaining butter on medium to high speed for 30 seconds. Beat in brown sugar until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition. Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Turn off mixer and stir in the butterscotch chips.
Scoop and drop 2 round teaspoons 2 inches apart onto a parchment lined baking sheet. Bake until edges are firm and tops are slightly cracked, about 8-10 minutes. Transfer to a wire rack and cool completely.
Assembly: Spread filling on the bottom of one cookie place the bottom of a second cookie directly on top.
This post was created in partnership with NESTLE Coffee-mate. All content and opinions are my own.