Espresso Cookies with Mini Caramel Eggs
The espresso flavor really stands out, but when you bite in the center, you’ll have that sweet, oozing caramel.
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 12 cookies
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.