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! 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”.
Be sure to check out my cookie month partners and their amazing recipes: Jess at The 104 Homestead – Kathie at Homespun Seasonal Living – Tessa at Homestead Lady – Chris at Joybilee Farm – Wendy at The Monday Box – Nikki at Nik Snacks – Shari at Pure Grace Farms – Angi at Schneiderpeeps – Lauren at Wicked Spatula
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.
Espresso Coffee Bean Cookies
- 1/2 cup butter softened
- 1/2 cup shortening
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons espresso powder
- 1/2 teaspoon cinnamon
- 1 cup chopped almonds toasted
- 1 cup English toffee bits
- 1 cup chocolate-covered coffee beans
- 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.