Recipes and Cooking Mocha Madness Be the first to rate & review! Chocolate and coffee team up to perk up the flavors of these rich cookie sandwiches. Start with either chocolate or sugar cookies--or try one of each! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 18 cookie sandwiches Jump to Nutrition Facts Ingredients 2 tablespoon hot whipping cream 1 tablespoon espresso powder or instant coffee powder 1 3 ounce package cream cheese, softened ¼ cup butter, softened ½ teaspoon vanilla 2 ½ 3 cup powdered sugar 36 large soft sugar or chocolate cookies 5 teaspoon unsweetened cocoa powder, divided Whole or chopped chocolate-covered espresso beans, optional (for garnish) Directions In a large bowl combine 2 tablespoons hot whipping cream and 1 tablespoon espresso powder or instant coffee powder; stir until dissolved. Add one 3-ounce package cream cheese, softened; 1/4 cup butter, softened; and 1/2 teaspoon vanilla. Beat with an electric mixer on medium speed until fluffy. Gradually beat in 2 1/2 to 3 cups powdered sugar to make a frosting of spreading consistency. Using half of the frosting, spread a thin layer onto 18 large soft sugar or chocolate cookies. Using a sieve, sift 1 to 2 teaspoons unsweetened cocoa powder lightly over tops of cookies. Beat 1 tablespoon unsweetened cocoa powder into the remaining frosting. (If necessary, beat in a little additional whipping cream to make a frosting of piping consistency.) Spoon cocoa frosting into a decorating bag fitted with a star tip. Pipe frosting stars in centers and around the edges of the cookies. If desired, garnish with whole or chopped chocolate-covered espresso beans. Using half of the frosting, spread a thin layer onto 18 cookies. Using a sieve, sift 2 teaspoons cocoa powder lightly over tops of cookies. Top with the final 18 cookies. Beat 1 tablespoon unsweetened cocoa powder into the remaining frosting. (If necessary, beat in a little additional whipping cream to make a frosting of piping consistency.) Spoon cocoa frosting into a decorating bag fitted with a star tip. Pipe frosting stars in centers and around the edges of the cookies. If desired, garnish with whole or chopped chocolate-covered espresso beans. Rate it Print Nutrition Facts (per serving) 221 Calories 9g Fat 35g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 221 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 19mg 6% Sodium 290mg 13% Total Carbohydrate 35g 13% Total Sugars 25g Protein 2g Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 56mg 1% Fatty acids, total trans 1g Folate, total 20.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.