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Chocolate and espresso are a match made in dessert heaven, and these Chocolate Espresso Cookies prove it. Starting with a chocolate cake mix, the cookie base is fudgy and unbelievably easy to make. Add a swirl of espresso buttercream on top, and you have a bakery-worthy treat that feels fancy without being complicated…my favorite kind of recipe to share.
I originally published this post in 2021 and have since added new photos and additional information for success.
Table of Contents
This cookie also happens to be extra special because it’s one of the 75 recipes featured in my cookbook, Practically Homemade Cookies and Bars. Out of all of them, this is the one my son calls his favorite. From the very first batch, he couldn’t resist sneaking one while they were still cooling, and they’ve been his top pick ever since.
Including it in the cookbook felt like capturing a little piece of our family story. Every time I bake these cookies, I’m reminded of his grin after that first bite and why I love creating recipes like this. Whether you share them with family or enjoy one alongside a cup of coffee, these cookies bring joy in every single bite.
Why Add Espresso Powder to Chocolate?
In this case we are wanting the actual flavor because we are going for a coffee flavored chocolate cookie but adding a little espresso powder is always a good idea.
Adding espresso powder to the chocolate enhances the chocolate flavor in the very best way! That’s why we added it to these Chocolate Peanut Butter Chip Cookies!
What goes into this Recipe
- Chocolate Cake Mix- The base of this soft and delicious cookie recipe. One of my favorite ingredients, here are 25+ of the best chocolate cake mix cookies.
- Cocoa Powder- While the chocolate cake mix is full of flavor, adding just a bit more makes the cookies even more crave worthy.
- Espresso Powder– The star of the show, this simple ingredient is one of my secret ingredients. I also love using it in this Tiramisu Cookie recipe.
- Mini Semi-Sweet Chocolate Chips- Another way to add chocolate flavor and texture to the cookies. I also love using them in these Chocolate Orange Cookies.
- Butter- The base of the espresso buttercream, it helps to create a smooth and creamy frosting.
- Chocolate Covered Espresso Beans- While they are optional I think they really finish the cookie perfectly. I purchased them from a local drive up coffee shop.
See recipe card for full information on ingredients and quantities.
How to make Chocolate Espresso Cookies
Whisk together the cake mix, flour, cocoa powder, espresso powder and cornstarch in a large bowl until combined.
Add the oil and eggs to the dry ingredients and stir with an electric mixer. Once you have a thick dough, add the mini chocolate chips and mix until evenly distributed.
Use a medium cookie scoop to scoop dough onto a silicone mat {or parchment paper} lined baking sheet. Press down slightly on the cookie dough to form a disc.
Bake in a preheated 350 degree oven for 9-11 minutes. Allow the cookies to cool completely.
To make the espresso frosting, combine the butter, espresso powder, milk and vanilla extract. Mix using an electric mixer and then slowly add in the powdered sugar.
Top each cookie with about a tablespoon of frosting. You can stop there or go ahead and add a teaspoon of chocolate frosting and chocolate covered espresso beans.
Storage and Freezing
Store: Store leftover chocolate coffee cookies in a good airtight container {or tightly wrapped in plastic wrap} at room temperature for up to 4 days.
Freeze: Leftover cookies can be frozen without the chocolate covered espresso beans for up to 3 months. To do so, be sure that they are double wrapped in a freezer bag.
Recipe FAQs
Espresso powder {or espresso grounds} is a finely ground, concentrated coffee made specifically for baking. It dissolves easily into batters and frostings, giving desserts a deep, rich coffee flavor without adding extra liquid.
While it might work, I wouldn’t suggest it because it is liquid and will change the texture of both the cookie and frosting. If you want a recipe that uses it, try this Condensed Milk Brownie Recipe.
Do you love chocolate cookies? Try these recipes…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Chocolate Espresso Cookies
Ingredients
Cookies
- 1 box chocolate fudge cake mix, {13.25 ounces}
- ½ cup all purpose flour
- 1 Tablespoon unsweetened cocoa
- 1 teaspoon cornstarch
- 2 tsp espresso powder, {or instant coffee granules}
- 1/3 cup vegetable oil
- 2 large eggs
- ½ cup mini chocolate chips
Espresso Buttercream
- ½ cup butter, {softened}
- ½ teaspoon espresso powder, {instant coffee granules}
- 1 Tablespoon milk
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
Optional Topping
- ½ cup chocolate frosting
- ½ cup chocolate coved espresso beans , {22 whole and the rest chopped}
Instructions
Cookies
- Preheat the oven to 350 degrees.
- Combine cake mix, flour, cocoa, cornstarch and espresso powder in a medium bowl, whisk {or sift} together. Add vegetable oil and eggs. Mix using an electric mixer until you have a thick dough. Add the mini chocolate chips to the cookie dough and stir until they are evenly distributed.
- Using a medium cookie scoop to scoop cookie dough directly onto a silicone mat {or parchment} lined baking sheet. Bake 8 cookies at a time for 9-10 minutes or until set. NOTE: To get the nice fudgy centers like a brownie, do not over bake. Repeat until all of the dough is baked.
Espresso Buttercream
- In a mixing bowl, combine the butter, espresso powder, milk and vanilla, use an electric mixer to combine the ingredients. Add the powdered sugar ½ cup at a time and continue to mix until you have a frosting consistency. NOTE: You may need to add a tablespoon of milk to get the correct consistency.
- Spread a tablespoon of espresso buttercream on top of each cookie. Add a teaspoon of chocolate frosting on top of that and then add an espresso bean and sprinkle with chopped espresso beans.
- Let the frosting set and serve. Store in an air tight container at room temperature for up to 3 days. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love them!!