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Yum Alert: Chocolate Espresso Cookies w/ Peanut Butter Frosting

Written by emilyc

These. Look. So. Good. I am very intrigued by everything from the color to the addition of espresso into the mix. Does that mean they’re caffeinated? If so, I’ll take these over coffee any day. Recipe and image via Lovin’ from the Oven.


1 cup flour
3/4 cup dutch processed cocoa powder
1 tsp baking soda
1/4 tsp salt
8 tbs. unsalted butter, softened
2/3 cup granulated sugar
¼ cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
¾ cup chocolate chips
1 tsp instant espresso powder

Whisk together the flour, cocoa powder, baking soda, salt and espresso powder. Set aside.

In another bowl, cream together the butter and both sugars. Stir in the egg and vanilla.

Gradually mix in the flour mixture to the wet mixture, until just incorporated. Stir in the chocolate chips.

Separate the dough into two and roll them into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice.

Preheat the oven to 350 degrees.

Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets.

Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake.

For the oh-so-essential Peanut Butter Frosting recipe, click here

About the author


Emily is a New Yorker trapped in a Floridian's body and loves every minute of her big city life. With a major in international business and years of being surrounded by ill-fitting suits and all the wrong shoes, she learned that the importance of fashion needs to be communicated to the world. To her, fashion is on the same level as charity work and feeding hungry children. Emily can be found frolicking the streets of her gayborhood enjoying the off-color humor of the gays.

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