These Espresso Cookies with Mini Caramel Eggs are perfect to make and bring to your loved ones this coming Easter.
If you’d ask me what baked goods I prefer making and giving as gifts, I’d say cookies. They can be wrapped individually or as a whole, can be made ahead and even bake one day before giving them away.
Anyway, let’s talk about these Espresso Cookies with Mini Caramel Eggs…
I ordered a cold brew and asked the barista to add 2 pumps of salted caramel – you know, just to have a little something on my coffee. And I loved it. Because espresso + caramel is a thing, yes?
I’ve been keeping this espresso cookies recipe for some time now, but haven’t really blogged about it. I made it twice and I really loved how it turned out. I thought of adding mini caramel eggs to add sweetness to the cookies and it didn’t disappoint. Although, I didn’t really need to add anything to make these espresso cookies more amazing, but because I am celebrating eggs, why not add mini caramel eggs?
The cookies turned out amazing. The espresso flavor really stands out, but when you bite in the center, you’ll have that sweet, oozing caramel.
Of course, the cookies are sweet because of the mini caramel eggs. However, you can top the cookies with sea salt to balance the sweetness.
NOTES ON ESPRESSO COOKIES WITH MINI CARAMEL EGGS:
- You can reduce the quantity of the espresso powder from 1.5 tbsp to ½ tsp if you want to feed these to kids or if you prefer the chocolate flavor than the espresso. Or you can try these Cabdury Mini Eggs Cookies instead.
- I used chocolate chunks with Arabica coffee and dark chocolate to mix with cookies. You can use any chocolate you prefer.
- This recipe makes 10-12 cookies.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!
I am sharing these at Full Plate Thursday, 583 | Fiesta Friday #427 | WEEKEND POTLUCK #525 | What’s for Dinner? Sunday link up #362 | Happiness Is Homemade Party |
Espresso Cookies with Mini Caramel Eggs
Ingredients
- 113 g butter softened to room temperature
- 1/2 cup (105) g white sugar
- 1/2 cup, packed (100 g) dark brown sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 + 1/4 cup (165 g) all-purpose flour
- 6 tbsp (35 g) cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.5 tbsp espresso powder
- ¾ cup chocolate chunks/chips
- 10-12 mini caramel eggs
- Sea salt, to top the cookies (optional)
Instructions
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In a bowl, add butter. Beat for 3 minutes.
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Add sugars, egg and vanilla extract. Mix until combined.
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To the wet mixture, add flour, cocoa powder, baking soda, salt and espresso powder. Mix again until well-combined.
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Add the chocolate chunks/chips and mix.
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Keep this cookie dough inside the freezer for 15-30 minutes to firm up.
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Meanwhile, preheat the oven to 350 F.
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When the cookie dough is ready, fill half of your scooper with the cookie dough. Add 1 mini caramel egg in the middle. Fill the remaining half of your scooper with cookie dough. Place them in a parchment-lined baking sheet, leaving 2 inches apart from each other. Top with more chocolate chunks/chips if you like.
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Bake for 10-12 minutes, rotating the pan halfway thru baking. Let them stay in the pan for 2 minutes before moving to a cooling rack to cool further.
Recipe Notes
- You can reduce the quantity of the espresso powder from 1.5 tbsp to ½ tsp if you want to feed these to kids or if you prefer the chocolate flavor than the espresso. Or you can try these Cabdury Mini Eggs Cookies instead.
- I used chocolate chunks with Arabica coffee and dark chocolate to mix with cookies. You can use any chocolate you prefer.
- This recipe makes 10-12 cookies.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
