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Easy Chocolate Espresso Sheet Cake Cookies

Moist and delicious chocolate cake mix cookies are taken over the top with an espresso glaze and chocolate covered espresso beans.
Prep Time15 minutes
Cook Time40 minutes
0 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 184kcal

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.

Nutrition

Serving: 1cookie | Calories: 184kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 169mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 23IU | Vitamin C: 0.001mg | Calcium: 35mg | Iron: 1mg