Directions

Preheat oven to 350°F. Line two cookie sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

In a stand mixer, cream butter and both sugars together until combined. Add melted chocolate and espresso powder and mix until smooth. Then add egg and vanilla and mix until the egg is fully incorporated. Gradually add the flour mixture and beat until well combined.

Using a rolling pin, roll out the dough to about ¼ inch thick. Make rounds using a 1 ½ inch diameter cookie cutter and place cut dough on lined baking sheet.

Bake for 7-9 minutes or until the cookies are crisp around the edges but soft in the middle (they will set more as they cool). Set aside to cool completely before assembling.

To make the filling:

In a stand mixer, beat butter, peanut butter and salt together until creamy. Add vanilla and coconut oil and mix until combined.

Once cookies are cooled, place a dollop of frosting in the center of one cookie and then place another cookie on top. Press lightly so the frosting spreads to the edge. Repeat with the remaining cookies and serve with a cold glass of milk.