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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!
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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
- 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 all-purpose 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.
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.