Experience this rich espresso cookies packed with chocolate & featuring a surprise marshmallow center. Ready in 15 minutes, they’re the perfect coffee lover’s treat!
Coffee aficionados and cookie enthusiasts, unite! Discover a treat that perfectly combines the rich flavors of espresso with the gooey delight of marshmallow-stuffed cookies. And the best part? They’re ready in just 15 minutes!
Espresso Cookies: What You’ll Need
Whipping up these espresso cookies is a breeze. They only take about 10 minutes to prepare and 5 minutes to bake!
Check out the ingredients list below; you likely have most of them on hand in your fridge or pantry already.
- Butter – make sure it is softened as this will help the sugar cream into the fat
- Brown sugar
- White sugar
- Cocoa powder
- Instant espresso powder
- Baking soda
Discover the complete recipe card below, with step-by-step instructions to craft your very own espresso cookies.
Tools Needed to Perfect Your Espresso Cookies:
- Stand mixer or a large mixing bowl with a hand mixer.
- A spatula for folding and scraping.
- Portion scoop or a simple spoon for portioning dough.
- Cookie sheet lined with parchment paper
How To Make Espresso Cookies:
Creating your own batch of Espresso Cookies is a delightful journey into the world of flavors, where the aromatic essence of coffee meets the sweetness of baked goodies.
Begin by preheating your oven to 400F. While that’s warming up, cream your softened butter with both the brown and white sugars.
Once you’ve achieved a creamy consistency and the mixture has become lighter in color and more fluffy, add the egg and vanilla.
In a separate container, whisk together the dry ingredients: cocoa powder, espresso powder, salt, baking soda, and flour. Incorporate this dry blend into the butter and sugar mixture. Only mix until the dry ingredients are blended. The dough will be slightly tacky but able to roll in a ball especially with a little flour on your hands.
The next part is where the magic happens – taking about 1 1/2 tablespoons of dough per ball, flatten it and place a half-marshmallow at the center, wrapping the dough securely around.
Roll each dough ball in sugar, place them on your prepared (parchment-lined) baking sheet. If staggered you may be able to fit 9 cookies per sheet. Bake for 5 to 6 minutes until you start seeing small cracks on the bottom edge of the cookies. Once done, let them cool slightly, and voilà! You now have delicious Espresso Cookies ready to be savored.
Espresso Cookies Recipe: FAQs
I don’t have instant espresso powder. Can I substitute something else?
Absolutely! If you don’t have instant espresso powder, you can substitute it with regular instant coffee powder. Just be aware that the coffee flavor might be a little milder.
My cookies are flat with no marshmallow inside. What happened?
Oh no! If your marshmallow disappeared during baking, it’s likely the cookies were overbaked. The marshmallow can melt and ooze out if left in the oven too long. Be sure to strictly follow the baking time and keep an eye on them. If the cookies start forming small cracks on the bottom edges and have started spreading they are ready to come out of the oven.
Can I make and freeze this dough?
Certainly! Make the dough, shape them into balls without the marshmallow, and freeze on a cookie sheet. Once frozen, transfer them to a zip-top bag and store in the freezer. When you’re ready to bake, thaw, stuff them with a marshmallow, roll in sugar, and bake. You might need to add an extra 30 seconds or so to the baking time if the dough is still cold.
Storage Tips for Cookies:
- Store the cookies in an airtight container at room temperature. If they last, they will remain fresh for up to 5 days.
- If you want to keep them longer, consider freezing them. Just ensure they are fully cooled, then place them in a single layer on a baking sheet to freeze before transferring to an airtight container or zip-top bag.
Other Delicious Cookies Recipes You Might Enjoy:
Espresso Cookies Recipe Card:
Get ready to delight your taste buds and dive into the world of espresso with these delightful gooey cookies. Perfect for a quick snack, dessert, or coffee pairing – these espresso cookies promise an indulgent experience every time!
- 1/2 cup butter, softened (113 g)
- 1/2 cup brown sugar, packed (110 g)
- 1/4 cup white sugar, (50 g) plus more for rolling
- 1 egg (50 g)
- 1 teaspoon vanilla
- 1/4 cup cocoa powder (40 g)
- 1 Tablespoon instant espresso powder (for an extra kick add an extra 1/2 tablespoon)
- 1/2 tsp salt (3 g)
- 1/2 tsp baking soda (3 g)
- 1 1/4 cups flour (150 g)
- 9 marshmallows, cut in half to make 18
- Preheat oven to 400 degrees F. Prepare a cookie sheet by lining it with parchment paper.
- In a stand mixer or bowl using a hand mixer, cream butter, brown sugar, and white sugar together. Add egg and vanilla. Mix until incorporated.
- In a separate bowl mix dry ingredients (cocoa powder, espresso powder, salt, baking soda, flour). Mix until blended.
- Add dry ingredients to wet ingredients. Mix only until incorporated. The dough will be soft and slightly tacky when touched.
- Use a #40 portion scoop or spoon to create 1 1/2 tablespoon cookie dough balls.
- Flatten dough into a circle. If dough is too sticky dip fingers into flour to help avoid sticking to fingers. Place marshmallow in center and form dough around the marshmallow. Make sure marshmallow is fully sealed or it will ooze out when baked.
- Roll stuffed cookie dough balls in sugar and place on the prepared cookie sheet (up to 9 per sheet if staggered).
- Bake for 5 1/2 to 6 minutes. Do not overbake or marshmallow will melt or ooze out of cookie. Let cool for at least 5 minutes and enjoy.