Are you looking for that perfect cookie to round out your holiday cookie platter? The one that will please the chocolate lovers, the coffee lovers and nut lovers alike? This is it!
It is complex and full of goodness. I suggest tripling the recipe because it is crazily addictive. But, here is why I like it for a cookie platter. You need variety in your assortment of holiday cookies, but every cookie can’t be a labor intensive nightmare. You’ll never get it done. Listen to me, I’m so cynical? But really, it’s experience talking. You know what I mean. We all want these gorgeous plates of holiday cookie beauty, but it is so hard to do.
You have to have a few cookies that knock it out of the park on taste and are easy-schmeazy to make. This one doesn’t need eggs and all that other fancy stuff. It’s so easy to throw together between all the sugar cut out cookies.
I also used a tablespoon of instant espresso powder. I didn’t use coffee granules because that is more of a mocha taste for a cookie, not a big, bold espresso flavor. This is the brand espresso powder I use in case you are looking for it in the store. It has never done me wrong.
You’ll want to chop your nuts finely too. Don’t grind them into powder in the food processor but you’ll want an even chop. The nuts provide the texture for the cookie, so leave them a decent but small size. Is that too confusing? Maybe I should have taken a picture.
Anyway, these are amazing. You need to make them…you’ll see.
Messy but good.
Chocolatey Espresso Nut Cookies
Ingredients
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa
- 1 Tablespoon instant espresso powder
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped walnuts
- confectioners' sugar
Directions
- Cream butter an sugar in the bowl of a stand mixer until light and fluffy, about 4 minutes. Beat in vanilla.
- Combine flour, cocoa and espresso powder in another bowl. Add gradually to creamed mixture, incorporating well. Stir in nuts. Roll into 1" balls. Place on ungreased cookie sheet. (I used a silpat, parchment would be good too.)
- Bake at 325 degrees for 14-16 minutes or until somewhat firm. Cool on pans for 5 minutes and then carefully roll in confectioners' sugar while still warm. Place on wire racks to cool completely.
- One Year Ago: Gram’s Banana Muffins
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- Three Years Ago: Guinness Sundae
- Four Years Ago: Chai Eggnog
Alice @ Hip Foodie Mom says
These look wonderful!!! oh my! Pinning this and can’t wait to try this recipe!
Cathy says
Thanks Alice, and thank goodness for our pin boards so we can remember all our recipes!!
Koni Clark-Clifton says
These look beautiful…chocolate…espresso…sounds like heaven to me! I think these would make lovely food gifts for the holiday season..if I don’t eat them all first!
Amy @ What Jew Wanna Eat says
Yum I am definitely making these!
Cathy says
And you will not be able to stop eating them!!
Kristina says
my new favorite coffee! that means I have exactly everything to make these, and I am going to very soon!
Cathy says
That instant espresso powder really makes the cookie.
Jeff @ Cheeseburger says
Chocolate lover, check. Coffee lover, check. Nut lover, check! This cookies recipe is definitely for me!
Cathy says
It sounds like you need them:).
Katrina @ Warm Vanilla Sugar says
Mmm these sound awesome!
Cathy says
Thanks Katrina!
Ashley says
These look amazing! I love the combination of chocolate and espresso… and then the addition of nuts! One more thing that I now want to try this holiday season… although I have a feeling I’m never going to get through my must-try list. haha. It’s too long!
Cathy says
I know and these are dangerous to have around because they are so addicting.
brandi says
i love and hate these cookies. only hate them because you can’t be sneaky with them – the powdered sugar gives you away!
Cathy says
You are so right…that sugar is the giveaway…
Rachel (S[d]OC) says
Here I was wondering what to take to this year’s NYE party for dessert and you show me these. They look easy and of course they are chocolate, which is always a plus in my book. These remind me a bit of the “meltaways” my mother used to make at Christmas, except yours are better because they have chocolate in them!
Carla @ Carlas Confections says
Oh wow these look amazing! Id love to take them to a holiday party… or just eat them all myself đŸ˜‰
kristy @ the wicked noodle says
YUM!!!
peabody says
I enjoy when I can get my caffeine in cookie form!
Meghan says
These look delicious! Chocolate, espresso powder, plus nuts – I’m in! A definite for any holiday cookie platter!
vanillasugarblog says
I think I should make these.
Patty says
Of course, I have to visit your cookies…they look perfect for the holidays;-)
Tina W. says
These are very good but a little more crumbly than I expected. Great flavor, though!
Amanda says
I made these today. Soooo numscious. They win.
Jackie B says
Thank you for sharing these wonderful cookie bites. I volunteered to bring the dessert to our Christmas gathering and I was gonna make a platter or two of assorted cookies and candies. These will definitely make the platter!
Beckie says
Made these cookies tonight. Very disappointing! They are extremely dry and not sweet at all. Needs more sugar, a touch of salt and perhaps an egg (?) to help with the dryness.
Cathy says
Beckie, Sorry you had an issue with these. I have made them several times with great success. And had many others share their success as well. Makes me thin something went wrong in the process for you.
Becky says
What is that expresso powder? Where do you get it?
Cathy says
Here you go… http://astore.amazon.com/nobpigvinwin-20/detail/B002BTI9B0
Skyeanna says
Is it possible to make these with actual espresso instead of the instant powdered variety? I don’t want to have to buy it, use a tablespoon or two and then just have it sitting around forever.
Cathy says
Hmmm, I would first substitute regular instant coffee but make it a dark roast. When cooking or baking, instant coffee will give the same results, but it will lack the rich, roasted flavor of espresso.
You can sub very finely ground coffee or espresso, but use less since these grounds haven’t been brewed.