Espresso Cookies - Kraft Recipes Top
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Espresso Cookies

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  • Preheat the oven to 325 degrees F. In the bowl of a mixer, cream the butter and sugar.
  • In a separate bowl, stir together the ground hazelnuts, flour, and chocolate. Stir into the butter mixture.
  • In another bowl, pour the coffee powder and water, stirring until the powder is dissolved. Stir into the butter mixture.
  • Scoop up about 2 teaspoons of the cookie dough and shape into a ball. Place on a cookie sheet. Repeat until there is an entire tray of balls. Press a whole hazelnut into the top of each ball.
  • Bake about 15 minutes, or until golden. Allow the cookies to cool on the cookie sheet for 1 minute, then remove to a wire rack to cool completely.
  • In a clean bowl, stir together the powdered sugar and cocoa and sift it over the cookies, if desired.


Adapted from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Alukins These adult-pleasing cookies are a nice twist on traditional chocolate chip cookies. To grind the hazelnuts, dump them in a food processor until they resemble coarse flour.

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