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Angelia's Special Cookies Recipe

Angelia's Special Cookies Recipe comes courtesy of web site visitor, Angelia Martinez. Angelia emailed me asking for a recipe for white chocolate frosting. She wanted to modify a recipe for Christmas cookies that used store bought gingerbread cookies sandwiched together with white frosting and rolled in crushed candy cane.

Angelia's idea was to use Starbucks expresso cookies sandwiched with white chocolate frosting and rolled in shaved dark chocolate. Sounds wonderful, doesn't it?

I sent Angelia a recipe for white chocolate frosting which she modified to suit her purpose, then reported back with the yummy results. The following recipe, which takes about 15 minutes to make, is posted with her permission.

Trivia: According to Wikipedia, espresso is a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee.

Tip: For best results, always use good quality chocolate such as that which can be found on the Internet.

Angelia's Special Cookies Recipe

Tip: Experiment with other types of store bought cookies, such as vanilla wafers or gingerbread cookies or graham wafers. The cookies you select should be "thin".


Makes 27 finished cookies.

2 cans of Salem Baking Co. Moravian Espresso Cookies found at Starbucks (2.75 oz. cans)

For the shaved chocolate, one bar of Ghirardelli intense 72% dark chocolate. (Angelia commented that next time, she might use the Ghiradelli chocolate that is in the 80% range since the frosting is quite sweet.)

1 recipe of White Chocolate Frosting. See below.

Angelia's Modified Recipe for White Chocolate Frosting

1 1/2 bars of Ghirardelli All Natural White Chocolate premium baking bar, chopped. The bars are four ounces each.

1/4 cup whipping cream
1 cup softened, unsalted butter
16-ounce bag of powdered sugar (icing sugar or confectioner's sugar)

Icing Method

Microwave the white chocolate and cream in a medium bowl on high for 1 1/2 minutes or until the white chocolate is almost melted. Stir halfway through heating time. At the end, stir until the white chocolate is completely melted. Cool to room temperature. Beat the butter and sugar gradually into the cooled mixture on high speed until light and fluffy.

Assemble the Cookies

Refrigerate the icing for a few hours. Line a baking sheet with parchment paper or waxed paper. The espresso cookies that Angelia used have a clearly marked "up side". Arrange the cookies from one tin upside down on the baking sheet.

Put the frosting in a Ziploc bag or a pastry bag topped with the tip of your choice. Pipe the frosting onto the cookies. Use as much or as little as you want. Top each cookie with another cookie, bottom side down. Press the "sandwich" together and hold until the frosting comes out of the sides a little.

Roll the iced edges of the cookies in the shredded chocolate. If necessary, refrigerate the cookies before rolling.

After rolling, set the cookie sheet out for a little while so the frosting can harden slightly.

When ready, store Angelia's Special Cookies in a baggie until you are ready to serve them.

Thanks, Angelia!

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