Chocolate Espresso Fudge Cookies

What You'll Need

For the Cookies:

• one half cup butter
• one half cup butter flavored Crisco
• one and one half cup brown sugar
• one tsp vanilla extract
• one half tsp kosher salt
• two eggs
• two cup all purpose flour
• one half cup dutch cocoa powder
• two tsp baking powder
• one and one half tsp espresso pow
der

For the Sandwich cookies:

• one cup semi sweet chocolate chunks
• one half cup heavy cream
• one half cup chocolate sprinkles (jimmies)

How to Make It

1. In a large mixing bowl, beat butter, crisco and brown sugar for two to three minutes until combined.
2. Beat in vanilla, salt and eggs.
3. Add flour, cocoa, baking powder and espresso powder.
4. Refrigerate cookie dough for one hour.
5. Prepare baking sheets with parchment paper.
6. Drop dough by one Tbsp scoop onto baking sheet.
7. Dip tops of each dough ball into a bowl with the chocolate sprinkles.
8. Bake in a 375 degree oven for 9-11 minutes.
9. Allow to cool slightly on baking sheet, then cool completely on wire rack.
10. For the filling, heat heavy cream in a small saucepan until warm.
11. Remove from heat and whisk in the chocolate chunks until smooth. Refrigerate filling for 1 hour.
12. When ready to make filling, beat with a wire whisk attachment to mixer until fluffy and desired consistency.
13. Scoop into a ziploc bag, snip off the corner.
14. Pair sandwich cookies with like sized cookies.
15. Pipe filling onto one cookie, slightly pressing the second cookie on top.
16. Store in a covered container for up to one week.
17. ENJOY.

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