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Photo: Kate Sears; Styling: Gerri Williams for James Reps

Chocolate-Covered Espresso Cookies

"I just love the speckled look the instant coffee gives these cookies, like good vanilla ice cream." --Danielle Antinozzi, 23, Rowlett, Texas

All You NOVEMBER 2013

  • Yield: Yields: 33 cookies
  • Prep time: 15 Minutes
  • Bake: 10 Minutes
  • Cost Per Serving:$0.11


  • 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.

Nutritional Information

Amount per serving
  • Calories: 105
  • Fat: 5g
  • Saturated fat: 3g
  • Protein: 1g
  • Carbohydrate: 14g
  • Fiber: 1g
  • Cholesterol: 15mg
  • Sodium: 76mg

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Chocolate-Covered Espresso Cookies Recipe