Espresso Coffee Bean Cookies
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Disclosure: This is a sponsored post, but as always my opinions are 100% my own.
Today, celebrating National Cookie Month is all about gifting cookies and I have the perfect recipe to share with my coffee-craving, cookie-loving friends—Espresso Coffee Bean Cookies!
Espresso Coffee Bean Cookies
You guessed it, these cookies have actual chocolate-covered coffee beans inside and they deliver a surprising burst of coffee flavor and crunch in every bite!
I’ve been dying to try the Espresso Powder from King Arthur Flour, so our cookie month project was the perfect opportunity.
I started with a recipe from one of my Christmas with Southern Living books. Seriously, I have over 20 years of these books and
I LOVE them! I decided to enhance the cookies’ overall chocolate flavor by adding a little Espresso Powder. Trust me, I’ll be making these cookies again…and soon!
If you’ve explored my blog much at all, you know that one of the things I enjoy most is sharing good food with my family and friends.
I love these cute cupcake/cookie boxes by Wilton — just add some twine or raffia ribbon and you have a really pretty package!
And, here’s a little bonus for today–
Speaking of giving, I couldn’t help sharing this profound speech on the topic by one of my favorite “friends”.
The following companies generously sponsored various cookie month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bob’s Red Mill, The Daily Meal, India Tree, KerryGold, King Arthur Flour, Product of GIR, KaTom, SunButter & Wilton.
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Espresso Coffee Bean Cookies
Ingredients
- ½ cup butter softened
- ½ cup shortening
- ¾ cup sugar
- ¾ cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons espresso powder
- ½ teaspoon cinnamon
- 1 cup chopped almonds toasted
- 1 cup English toffee bits
- 1 cup chocolate-covered coffee beans
Instructions
- Cream butter and shortening together at medium speed; gradually add sugars, beating well. Add eggs and vanilla; beat well.
- Combine flour and next four ingredients; add to butter mixture, beating well. Stir in almonds, coffee beans, and toffee bits. Cover and chill dough for one hour.
- Drop dough by heaping teaspoonfuls onto ungreased cookie sheets, 2 inches apart. Bake at 350 degrees for 10 to 11 minutes or until golden. Cool on cookie sheets 1-2 minutes; remove to wire racks and cool completely.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
I’m trying this recipe by grinding the almonds and chocolate covered espresso beans to add to this recipe! I’m excited for the outcome!! Thank you for your awesome website!!
I just saw your recipe and want to make these for a trip to the beach this weekend. There is no place where we live to get the espresso powder in time to make them for our trip – I will have to order it online when we return. Can I use Espresso Instant coffee powder as a subsitute? Thanks for your help.
Michelle, I don’t think you’ll get the same result with instant coffee because of its coarse grind. IF you do decide to try it instead of espresso powder, I’d suggest you try to grind it a bit more to try to get a finer texture. Let me know if it works!
Hi, these look amazing! How many cookies does this recipe yield? The recipe says 4 servings but I’m guessing that means a few cookies per serving? I am hoping to make a big batch to share with coworkers but want to make sure I make enough for everyone to get a cookie. Thanks!
Hi, Christine! My recipe card plugin has been updated recently and I think this should say 4 dozen, not 4 servings. Thanks for asking about that — I’ll update it online.
Your cookies look amazing Sheila. I love the idea of using espresso powder and the chocolate covered espresso beans. So creative and that packing is downright gorgeous! Thanks for linking up at Foodie Fridays. I look forward to seeing you and your posts again this week.
Blessings,
Shari
Thank you, Shari! It’s been an honor working with you and the rest of the team on this cookie month project! Thanks so much for all the encouragement.
We are major caffeine addicts around my house, so I know these will be a hit! My college son is studying and writing papers for midterms. A care package of these espresso bean cookies would definitely help with late night work and sweet tooth cravings! 🙂 p.s. The King Arthur espresso powder is THE best. I have tried recipes side by side with other brands and the King Arthur powder always wins.
Why hadn’t I thought of this already? I love espresso beans and to add them to a cookie–well move over chocolate chip cookies/
These look wonderful! My 18 yr old just walked by and said, “Are you making those for breakfast?” lol…
I can’t wait to try these.
Well, Angi, they DO have coffee in them? I agree with your 18-year-old, this could be a breakfast cookie!