Chocolate Coffee Toffee Whoopie Cookies

I’m pretty sure if you mention chocolate, coffee and toffee in one sentence you might get some people’s attention. For those who are apt to ignore this, sad for you.  It’s a great combination.

This is the kind of recipe that loves to be messed with so feel free to add some other goodies like chocolate chips (mini would be best) or nuts (almonds and toffee are married to one another).

I like to take 1/3 of the dough and tuck it away in the freezer (and about 1/3 to 1/2 the filling) because there are other uses for it that you will learn about soon. It is a versatile dough and anytime you can get more than one recipe out of a batch of dough it’s a swell use of ingredients and your time.

The inspiration for this recipe harks back to the days when I was a tweenage babysitter.  After the kids were in bed, the kitchen was the best place to get into trouble for a baking geek. If there were enough ingredients around to cobble together a decent cookie I usually invented something and any stray chocolate always improved matters.

After all these years of practice, it was easy to size up those toffee bits and chocolate along with coffee leftover from the morning high-test guzzle. Add a little Nutella, some liqueur and we were in business. I started out by making huge flying saucer sized cookies and no one could finish one. They got smaller and smaller until they became Whoopie Cookies rather than Whoopie Pies, but there is no shame in that. The high test filling makes up for that. Think Chocolate Coffee Toffee Whoopie Cookies with double-stuff filling – guaranteed to make you happy.

Do tell if you add any extras. Inquiring minds want to know (check out the last photo for the inquiring minds).

Chocolate Coffee Toffee Whoopie Cookies
This dough is useful for many purposes so I always take a third and seal it up in a container and freeze. Same with the filling which can turn into a great buttercream. You can change-up the recipe by adding some chocolate chips, nuts (almonds) or coconut. Because they are so rich, a smaller filled cookie is very satisfying and if you make them large, you will probably have to share, which is a nice thing - sometimes. If you love toffee, coffee and chocolate, you will love these.
  • 7 oz. GF flour ( 2.5 superfine brown rice flour, 2.5 superfine white rice flour, 1 oz. almond flour, 1 oz. tapioca flour)
  • 7 oz. sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon instant espresso powder
  • 4 oz. unsalted butter, room temperature (1 stick) broken into pieces
  • 1 tablespoon Nutella
  • 2 whole large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon Amaretto Liqueur
  • 6 oz. milk chocolate (bar) finely chopped
  • 2.5 oz. Hershey's Heath Bar Bits (1/2 cup)
  • 4 oz. unsalted butter, room temperature (but not melty) (1 sticks)
  • 3 tablespoons Nutella
  • 1.5 teaspoons instant espresso powder
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • ½ teaspoon almond flavoring or Amaretto
  • 16-20 oz. powdered sugar, sifted (1.25 pounds or about 4.5 cups)
  • 1-4 tablespoons almond milk (any kind of milk will do)
  1. Preheat oven to 350. Line two baking sheets with parchment. Set aside.
  2. In the bowl of stand mixer weigh flours. Add sugar, brown sugar, cocoa powder, salt, baking powder, soda, and espresso powder. Whisk by hand to combine. Weigh in butter pieces, add Nutella. Mix with the paddle attachment just until combined - the mixture will look like coarse peas. Add eggs, vanilla and Amaretto. Mix well. Add in chopped milk chocolate and mix until well combined. Remove from stand. Fold in heath bar chips with a spatula. Using a tablespoon sized scoop, place 6-7 mounds on each baking sheet. Don't flatten them. They will flatten all by themselves. Bake about 12 minutes, rotating sheets about halfway through. Cool thoroughly before filling.
  1. In the bowl of a stand mixer using a whip attachment, mix butter and Nutella until incorporated. Add espresso powder, salt, vanilla and almond flavoring or Amaretto. Mix well. Add 16 oz. of the sifted powdered sugar and mix on low until incorporated. Add in a tablespoon of almond milk and whip on high. The mixture should be fluffy and very thick, like a Oreo Cookie filling. If it is too thick, add another tablespoon of milk. If it is too thin, add more sifted powdered sugar.
  1. Match cookies together for size. Fill (bottom sides of cookies) using a scoop and place another cookie (bottom side down) on top. Gently twist and press the top while the cookie is flat in the palm of your hand until the filling reaches the edges. You can decide how much to use of the filling by how thick they look. More is not unreasonable. Just saying. Let them sit out to set. ⅔ of the dough will make about 10-12 filled (two sided) Oreo-sized cookies.


  1. Wow! I totally love chocolate blog days at the Canteen. You rock!

  2. Love your blog and all your excellent recipes! I was wondering if you have a suggestion to replace or leave out the almond flour? Nuts give me hives. Thanks!

    • GlutenFreeCanteen says:

      Hi Ligea. It will change the flavor just slightly by leaving out the almond flour, but you can sub more brown or white rice flour – same amount. Hope that helps.

  3. Wow, yum. These are amazing. Just finished making them, and I want to share my mistake– when I read that the resulting cookies would be orea-sized, I thought, “why not make them a bit bigger?” So I did. The reason that is a mistake is because, for one, they tend to break more easily when they are that big, but the main reason is that they are just so rich, a cookie any bigger than an oreo of these things is just too much!! Stick with the directions and make SMALL cookies. These are fantastic!!

    • GlutenFreeCanteen says:

      Glad you liked them, Rachel. Thanks for sharing that information – really helpful.