Espresso cookies: whipped up in no time – EAT CLUB

We all know and love chocolate chip cookies. Buttery-sweet cookies melt in your mouth so beautifully, they’re the perfect treat for those with a sweet tooth. What do our espresso cookies have to do with that? Well, they’re not that sweet and they’re quite bold in flavor, making them the perfect treat for those with a not-so-sweet tooth.

As shown in the espresso cookies, you can conjure up some flavors from espresso or coffee. If you want to stick with sweet pastries, I can highly recommend the luscious rum and chocolate cake and espresso poppy seed brownies. And then there is espresso tonic or cafe bonbon as a drink.

Good to know: What is the difference between espresso, caffe lungo and mocha? EAT CLUBBER’s Betsy can find her answer here.

We’ve put together lots of crumble suggestions for you in our recipe collection to ensure your biscuit tin is always full. If you want to stick with the American model, we also have sweet marshmallow cookies and three different chocolate chip cookies. Equally aromatic: peanut cookies. By the way, reduced sugar works well here too. Here’s more inspiration:


Did you already know? Every Friday morning we sweeten your breakfast with the EAT CLUB newsletter. Sign up if you want top tips and tricks from the kitchen and are always on the lookout for new food trends and creative recipes.

A white plate with a stack of espresso cookies.


Really tempting espresso cookies


Crispy yet buttery cookies with a strong espresso aroma.


  1. Melt the butter in a saucepan until brown. Remove from oven and stir in ground coffee. Strain the butter mixture through a sieve and let cool for 5 minutes.

  2. Mix the two types of sugar, egg yolk and egg into the coffee oil. In a separate bowl, mix the flour, baking powder, soda and coffee. Add to the flour mixture and mix just to form a dough.

  3. Coarsely chop the dark chocolate and fold it into the batter as well. Cover the dough and refrigerate for 30 minutes. Preheat the oven to 180 degrees for the last 5 minutes.

  4. Make 9-10 balls of the same size with a scoop and place them on a baking sheet lined with baking paper, leaving enough space between them. Cook for 15 minutes. Then cool on a wire rack to room temperature. Complete it!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top