Chocolate Espresso Bean Cookies

This drop cookie is made with butter and both white & brown sugars, with crushed chocolate-covered espresso beans & optional nuts folded into the dough.

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Ingredients:

• 1/2 cup butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1 egg
• 1 tablespoon cold brewed coffee
• 1/2 teaspoon vanilla
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces chocolate-covered espresso beans, crushed
• 1/2 cup chopped nuts, optional

Method

Preheat oven to 350 degrees. Thoroughly cream together butter and sugars add egg, coffee & vanilla; beat well. Stir together flour, baking soda & salt; blend into creamed mixture. By hand stir in espresso beans and nuts. Drop from teaspoons about 2-inches apart on greased cookie sheet. Bake at 350 degrees for approximately 12-15 minutes. Cool on wire rack.

Notes: If you don't like nuts, omit them and use an additional 1/2 cup of the chocolate-covered espresso beans.

Number of servings: about 3 1/2 dozen cookies

Submitted By: Kayiloe
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