Cappuccino Cookies
These cappuccino cookies are rich, buttery, and infused with espresso flavor. With a perfect balance of coffee and sweetness, they’re crisp on the edges and soft inside. Ideal for coffee lovers and a delicious pick-me-up!
Servings 24
Calories 222kcal
Equipment
Ingredients
- 1 Cup(s) of softened butter
- 2 large eggs
- 1 teaspoon vanilla
- ¾ Cup(s) granulated sugar
- ¾ Cup(s) firmly packed brown sugar
- 2-1/2 Cup(s) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 2 teaspoon espresso powder or instant coffee powder you can add more if you want a stronger flavor
- 1 Cup(s) chocolate chips
- 1 Cup(s) Heath Brickle Chips
- ½ Cup(s) chopped pecans or walnuts
Instructions
- First of all, you need to preheat your oven to 350 degrees.
- Line cookie sheets or baking sheets with parchment paper. If you are not using parchment paper then spray with non-stick cooking spray.
- Cream together butter, brown and white sugars, eggs, and vanilla until fluffy.
- In a separate bowl, combine flour, baking soda, salt, cornstarch, and espresso powder.
- Add dry mixture to butter mixture and combine well with a mixer.
- Fold in chocolate chips, Brickle chips, and nuts.
- Form into walnut size balls and place approximately. 2 inches apart on baking sheets.
- Bake for approx. 10-12 min. or until browned. Lighter browned cookies will remain chewy while darker browned ones will be crisper.
- Enjoy!
Notes
Make sure to space the cookies out when you place them on your baking sheets. When they cook they will spread so make sure you give them room for that to happen.
Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 178mg | Fiber: 1g | Sugar: 16g
