Bittersweet Espresso Cookies

Bittersweet Espresso Cookies

Category: Desserts

  • Makes 2 dozen

  • Prep Time 15 min

  • Cook Time 9 min



  • Preheat oven to 350°. Line 2 baking sheets with parchment paper.

  • Combine flour, cocoa powder, espresso powder and salt in medium bowl; set aside.

  • Beat I Can’t Believe It’s Not Butter!® All Purpose Sticks with sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in vanilla. Gradually add flour mixture and beat on low speed, just until blended.

  • Divide mixture into 24 pieces and roll into balls. Arrange on prepared baking sheets and flatten slightly.

  • Bake 9 to 10 minutes or until slightly puffed. Remove parchment from baking sheets to cooling racks. Place 1 chocolate chip in center of each cookie. When melted, add a chocolate covered espresso bean. Cool completely.

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