Chocolate-Covered Espresso Cookies

Chocolate-Covered Espresso CookiesRecipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
"I just love the speckled look the instant coffee gives these cookies, like good vanilla ice cream." --Danielle Antinozzi, 23, Rowlett, Texas


Yields: 33 cookies

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Bake: 10 Minutes

Nutritional Information

Calories 105
Fat 5 g
Satfat 3 g
Protein 1 g
Carbohydrate 14 g
Fiber 1 g
Cholesterol 15 mg
Sodium 76 mg


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant coffee granules
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tablespoon vanilla extract
7 ounces dark chocolate-covered espresso beans (about 1 1/4 cups)


1. Preheat oven to 350°F. In a bowl, stir flour, baking soda, salt and coffee. In a separate bowl, using an electric mixer on medium speed, beat butter and both sugars until light, about 3 minutes. Beat in egg and vanilla; scrape down sides of bowl as necessary.

2. Add flour mixture to butter mixture and stir until just combined. Gently mix in espresso beans.

3. Spoon dough by tablespoonfuls onto 2 ungreased baking sheets, spacing about 1 inch apart. Bake until lightly browned, about 10 minutes, rotating sheets from top to bottom and front to back halfway through. Let stand 2 minutes, then remove cookies to a wire rack.