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Eyes-Wide-Open Espresso Cookies

Eyes-Wide-Open Espresso Cookies
When the spooks come out on Halloween night, you may be afraid to go to sleep. So go ahead and munch on these coffee-laced cookies! —Taste of Home Food Styling Team, Greendale, Wisconsin
45 ServingsPrep: 25 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1-1/4 cups all-purpose flour
  • 6 tablespoons baking cocoa
  • 2 teaspoons finely ground espresso beans
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 45 chocolate-covered coffee beans

Directions

  • In a large bowl, cream the butter and sugars until light and fluffy.
  • Beat in egg. Combine the flour, cocoa, espresso beans, baking soda
  • and salt; gradually add to creamed mixture and mix well. Stir in
  • chocolate chips.
  • Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking
  • sheets. Bake at 350° for 8-10 minutes or surface cracks.
  • Immediately press a coffee bean into the center of each cookie. Cool
  • for 2 minutes before removing from pans to wire racks. Store in an
  • airtight container. Yield: 45 cookies.
© Taste of Home 2013

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Eyes-Wide-Open Espresso Cookies (continued)

Nutrition Facts: 1 cookie equals 71 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 44 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
© Taste of Home 2013