Mole Chocolate Cookie Sandwiches

Mole Chocolate Cookie Sandwiches are based on mole sauce, a spicy Mexican sauce made with cocoa. In this recipe, two mole chocolate cookies are sandwiched around fluffy peanut butter frosting.

Have you ever had mole? It’s a spicy Mexican sauce made with cocoa. So, basically, it’s sneaky excuse to eat chocolate for dinner. Are we surprised that I love it?

I’ve been on a mole kick lately. It’s usually served on meat or tortilla dishes, but recently I made mole peanut butter by adding cocoa powder and mole spices to homemade peanut butter. And that was pretty good. But then I wanted to go bigger. Savory mole was no longer enough for me. Mole brought chocolate to my dinner, but now I wanted to reverse that and take mole back to dessert. So I thought I’d make mole chocolate cookie sandwiches.

That was a pretty inspired idea, if you ask me. You’ve probably had chile chocolate before; the idea of spicy chocolate isn’t that novel. But I’ve never seen chocolate specifically flavored with mole spices, which contain cloves, cumin, cinnamon, and garlic in addition to chile powder.

The only shortcoming of my original recipe was that I used the exact same spice profile in the cookies that I used in the peanut butter and didn’t adjust it at all to accommodate the fact that this was a dessert. So….yes, I put garlic in cookies. I’ll spell that confession out for you one more time: I, Molly, put garlic in chocolate cookies.

You might be thinking right now, “What was she thinking?!” Honestly, I don’t know. It didn’t phase me at all at the time; I did it without questioning (/thinking). But I knew it hadn’t been the best decision the minute Audrey took one bite, turned to me, and went, “Um…so, what spices did you put in these, exactly?” The light bulb clicked on only then, like “Oh…..right.”

I’ve since taken to referring to them as the “garlic cookies,” mostly because laughing at my own silly mistakes amuses me. They’re not actually that garlicky. And you don’t need to worry – I’ve adjusted the recipe that will be posted below to remove the garlic. So your cookies will be simply mole cookies, not garlic cookies.

Unless you want to try garlic in your cookies! In which case, have at it! It ain’t all bad, to be honest. It’s interesting. 😜

Garlic aside, these mole chocolate cookie sandwiches are awesome. The chocolate flavor is rich and dark, with a spark of spiciness at the end. I used chocolate shavings instead of chocolate chips so that the chocolatey pockets would be very evenly dispersed throughout the cookies, and irregular in size to keep you on your toes. The texture is dense and fudgy, with just a hint of crunch around the edges. As for the peanut butter filling, do I really need to say more?

So – will you be trying these with garlic, or without? 😉

– Molly

Mole Chocolate Cookie Sandwiches

• Author: Molly
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes

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Ingredients

Mole Cookies:

• 1 cup butter
• 3 cups brown sugar
• 2 eggs + 2 egg yolks
• 1 tablespoon vanilla
• 2 cups cake flour
• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp cumin
• 3/4 tsp ancho chile powder
• 2 bars Ghiradelli dark chocolate, chopped

Peanut Butter Filling:

• 3 tbsp butter, at room temp
• 1/2 cup smooth peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla
• 3–4 tbsp milk

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Instructions

For the cookies:

1. Preheat oven to 350ºF.
2. Melt the butter and sugar together until bubbling. This will take some time; be patient. While the butter and sugar are melting, combine flours, cocoa, baking soda, salt, and spices in a separate bowl and whisk. When the butter mixture is bubbly, remove from heat and allow to cool slightly. While cooling, chop the chocolate. Stir in the eggs and vanilla. Sift in the dry ingredients and mix until well combined. Add the chopped chocolate bits.
3. Scoop dough using a small cookie scoop or form into balls the size of about two tablespoons and space evenly on a baking sheet. Bake for 8-12 minutes until done. Cookies will not spread, so after you pull them out, flatten them with the back of a spatula before letting them cool. Cool completely before filling.

For the filling:

1. Beat butter, peanut butter, and powdered sugar on medium speed until smooth and creamy, 3-5 minutes. With mixer running, drizzle in the vanilla. Add milk 1 tablespoon at a time, until filling is smooth and will spread easily.
2. When the cookies have completely cooled, flip them over and spread one side with filling. Top with a similarly sized/shaped cookie. Wrap individually and store in refrigerator. These cookies are best served slightly chilled.