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Double Chocolate Espresso Cookies

double chocolate espresso cookies Dessert
Double Chocolate Espresso Cookies
  • Prep 30 min
  • Total 2 hr 35 min
  • Servings 36

Give your day a sweet kick-start with these chocolate espresso cookies. Betty Crocker™ double chocolate chunk cookie mix will delight chocolate lovers as brewed espresso is added to the dough before shaping it into balls and placing them on a baking sheet. Try your hand at our made-from-scratch chocolate espresso buttercream frosting to top off this intense and tender chocolate espresso cookie.

Updated November 24, 2020
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

Cookies

  • 1
    pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
  • 1/2
    cup butter, softened
  • 1
    tablespoon brewed espresso coffee or very strong coffee, cooled
  • 1
    egg

Frosting

  • 1/4
    cup butter, softened
  • 1
    cup powdered sugar
  • 2
    tablespoons unsweetened baking cocoa
  • 4
    teaspoons brewed espresso coffee or very strong coffee, cooled
  • 1
    teaspoon vanilla

Decoration

  • 3
    tablespoons shaved semisweet chocolate baking bar

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • 3
    Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • 4
    In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

  • Try topping cookies with chocolate-covered espresso beans for extra espresso kick.
  • For best results, bake cookies on middle oven rack, one sheet at a time. Shiny aluminum cookie sheets with a smooth surface and no sides reflect heat and allow cookies to bake evenly and brown properly, so save your rimmed ones for sheet-pan dinner recipes. Allow cookie sheet to cool completely between batches. Otherwise, cookies will spread too much.
  • For this recipe, you will need about 3/4 oz from a 4-oz semisweet chocolate baking bar. Use a vegetable peeler to shave chocolate easily.
  • No espresso maker? Dissolve 3 teaspoons instant espresso granules in 1/4 cup water. Measure out the amounts called for in the recipe.
  • Adding espresso to these cookies doesn’t provide an “espresso flavor” but gives the chocolate additional depth and the cookie more chocolaty flavor.

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
90mg
4%
Potassium
10mg
0%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
11g
Protein
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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