Easy Chocolate Espresso Sheet Cake Cookies Recipe
If you are a coffee fan than this recipe is for you! Chocolate Espresso Sheet Cake Cookies are amazing chocolate cake mix cookies that are covered in the most perfect espresso glaze. The combination is heavenly and the addition of chocolate covered espresso beans is pure genius. Not only do they add extra chocolate and espresso flavor but they also add texture. These Easy Chocolate Espresso Sheet Cake Cookies are the perfect after dinner treat. Keep scrolling to see all of the recipe details and make them for yourself.
I feel like I always start with these words {which proves that my Darb is right…I am picky} but…I have to admit…I am not a coffee fan.
I don’t drink coffee every morning when I wake up or even at Starbuck’s when I go out of town. I LOVE the smell of coffee but not always the flavor.
Pair coffee with chocolate however and I am totally into it. Especially when in the form of an awesome cookie.
Make these Chocolate Espresso Sheet Cake Cookies for anyone and you will quickly become their favorite person EVER.
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Tips & tricks to achieve the most delicious cookies of your life!
How to make Chocolate Espresso Sheet Cake Cookies with a Cake Mix
Start by making the cookie dough. Combine the cake mix, oil, eggs and espresso powder in a medium bowl with hand held mixer until you have a thick dough.
Why Add Espresso Powder to Chocolate?
In this case we are wanting the actual flavor because we are going for a coffee flavored cookie but adding a little espresso powder is always a good ideas.
Adding espresso powder to the chocolate makes the chocolate flavor the star of the show! While most of the time you can’t even taste it’s presence, it enhances the chocolate and will make it stronger and more intense.
Use a medium cookie scoop and scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet.
Bake in a 350 degree oven for 9-11 minutes or until the cookies are set.
When you are baking cake mix cookies, it is so important to not over bake them. The difference between a soft and delicious cookie and a hockey puck is literally only a minute or two.
Pulling the cookies out of the oven when they are set and then having them cool on the baking sheet is the trick. The extra heat from the cookie sheet allows them to set up perfectly. I even have 7 Tips for the perfect cake mix cookies.
Espresso Glaze
While the cookies are cooling, turn your attention to the Espresso Glaze. If you love coffee then you are going to be looking for ways to make this and spoon it on everything.
Add all of the ingredients to a bowl and whisk together until smooth. You can adjust the thickness of the glaze by adding either more powdered sugar {thicker} or more milk {thinner}.
Adding a small amount of corn syrup to the glaze helps it to set up quickly.
Then take the glaze and spoon it over the top of each cooled cookie. You can use the back of the spoon to spread it out so that it covers almost the entire top.
While the glaze is still wet, sprinkle the top with chopped chocolate covered espresso beans for extra texture and flavor.
Then allow the glaze to set up before stacking them on top of each other.
These espresso chocolate sheet cake cookies are super moist, extra flavorful and just the right pick me up for a mid day snack. They would also be perfect with your morning cup of coffee.
I am so excited for you to make them for your family and friends. They are going to love them and so are you.
Do you love Sheet Cake Cookies? Try these recipes…
- Texas Sheet Cake Cookies
- Strawberry Sheet Cake Cookies
- Peanut Butter Sheet Cake Cookies
- White Sheet Cake Cookies
- Lemon Poppy Seed Texas Sheet Cake Cookies
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Easy Chocolate Espresso Sheet Cake Cookies
Ingredients
Cookies
- 1-15.25 oz. box chocolate fudge cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 2 tsp espresso powder
Espresso Glaze
- 2 1/2 cups powdered sugar
- 3 tbsp brewed espresso {or coffee}
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 tsp corn syrup
Optional Topping
- 1/4 cup chocolate coved espresso beans {chopped}
Instructions
Cookies
- Preheat oven to 350 degrees.
- Combine cookie ingredients in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
- Bake for 9-11 minutes, remove from oven and let cool completely on cookie sheet. Repeat until all of the dough is baked.
Espresso Glaze
- Add the powdered sugar to a medium-large bowl and whisk to remove any lumps. Add the remaining glaze ingredients and whisk or combine using a hand held mixer.
- Pour or spoon frosting over cookies. Use a knife or spoon to move glaze and make sure that each cookie is covered. While the glaze is still wet, sprinkle with chopped chocolate covered espresso beans.
- Let frosting set and serve. Store in an air tight container at room temperature for up to 3 days.
