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The perfect pick-me-up! Chocolate, ginger, and espresso come together in one seriously delicious, elevated cookie that’s easy to whip up at a moment’s notice. Chocolate and espresso is a winning combo, and the gingersnaps add delicious complexity to every bite.
Makes
12 servings
Ingredients
Otis Spunkmeyer® Sweet Discovery Chocolate Lover’s Double Chocolate Brownie
24 (1.33oz) Otis Spunkmeyer® Sweet Discovery Chocolate Lover’s Double Chocolate Brownie Cookies
16 ounces unsalted butter, at room temperature
6 ounces gingersnap cookies, pulverized
2 tablespoons brewed espresso
2 teaspoons vanilla extract
½ teaspoon salt
2 cups confectioners' sugar
Espresso beans for garnish, optional
Preparation
- Bake cookies according to instructions, then remove from oven and let cool for 15 minutes.
- To make frosting, combine butter, crushed cookies, espresso, vanilla, and salt in a stand mixer and mix on high speed until light and fluffy, about 4 minutes.
- Turn mixer off, add sugar, and mix at low speed until incorporated. Then return to high speed and mix until fluffy.
- To assemble cookies, top half of the cookies with a dollop of buttercream frosting, then cover with the remaining cookies to make sandwiches. If leaving the cookies open-faced, garnish with crushed espresso beans.
