It’s time for a coffee break. If you want to include a sweet treat with your afternoon “cup o’ joe” Coffee Break Espresso Cookies are just the ticket.
When I was a kid, I loved the smell of freshly brewing coffee. Forever will I remember my Grandmother’s Corningware electric percolator. From the iconic white with the blue flower, the sound of the coffee perking, and that aroma….awww!
But the taste….YUCK!! Even as a young adult unless it was loaded with sugar…..NO WAY!!! Fast forward a few years…..”Would you like cream or sugar with your coffee?” “No black, please.”
Tim and I both love, love, love coffee!! Why not make coffee cookies? No reason at all!
The recipe is a sugar-ish type cookie with a twist. Adding ground coffee gives that coffee flavor and a very slight crunch. Use flavored coffee for an extra boost of flavor if you like.
These cookies are crispy on the edges and soft in the middle and filled with the flavor that only coffee can give. They are like eating a cup of coffee only better….they’re a cookie!!
Frosting for Coffee Break Espresso Cookies is a buttercream flavored with espresso powder. Fluffy, sweet, espresso-y, and delicious!!
Now about those decorations. Chocolate espresso beans. After having them the first time, I was hooked….and slightly wired…lol. Some leftover chocolate espresso beans I saw when cleaning a kitchen cabinet inspired these cookies. Naturally, they had to be a part of the recipe.
Chopped some beans and sprinkle them over the freshly frosted cookie, then plopped one whole bean in the middle. Cute as a button!!
Coffee Break Espresso Cookies are the perfect coffee break treat! Brew a batch today!
For more espresso goodness try our Espresso Cheesecake with Chocolate Glaze
1 cup butter, softened
1 1/4 cup sugar
1 large egg
1 tablespoon vanilla paste
2 tablespoons ground coffee (use flavored if you like)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1/2 cup butter, softened
2 cups powdered sugar, sifted
2 teaspoons heavy cream
1 teaspoon instant espresso granules
Chocolate Covered Espresso beans for garnish. Reserve enough whole beans for each cookie. Roughly chop remaining.
In the bowl of your stand mixer cream together the butter and sugar until fluffy.
Next beat in the egg, ground coffee, and vanilla extract.
Mix until well combined.
Carefully mix in the flour, baking soda and salt until just combined.
Remove dough from bowl and cover dough with plastic wrap. Refrigerate for at least 12 hours.
Preheat your oven to 350°F.
Form 36 dough balls (about a heaping tablespoon) and place them 2-3 inches apart on a lined baking sheet.
Bake for 12-16 minutes or until the edges of the cookie are golden brown.
Allow cookies to slightly cool on the baking sheet then transfer them to a wire rack.
For the frosting:
In a large bowl cream, the butter until light, fluffy, and pale.
In a tiny bowl dissolve the instant espresso in the heavy.
Slowly beat in the powdered sugar and coffee-milk mixture.
Mix until the frosting is light and fluffy (3-5 minutes).
Once cooled frost cookies and garnish with espresso beans.
Keywords: coffee, espresso, cookie, bake, chocolate-covered espresso beans, dessert