Caffeine Bomb Cookies

Updated: Dec 9, 2019

It sure has been a while since I've shared a new recipe. Sorry, not sorry. It's been busy here and I'm enjoying all our travels, adventures and downtime! Asher has started another year of online school, he's involved in lots of activities and I'm just trying to keep up. I took a break from recipes for a while but I'm back with a new and delicious one. What is a Caffeine Bomb Cookie? Well, it has double espresso and chocolate to either get your day started (yes, it's cool to eat cookies for breakfast) or keep you going into the afternoon. I shared a batch of these addictive cookies with some military members and they loved them (and I'm pretty sure I helped power their day)!

Caffeine Bomb Cookies

Yield: 33 Cookies 1 ½ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda ½ teaspoon salt 1 teaspoon instant espresso powder ¼ cup milk, warmed 8 Tablespoons (1 stick) butter, room temperature ¾ cup brown sugar 3 eggs 1 cup Nestle Espresso Morsels

1. In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside. 2. In a small bowl, mix espresso powder and warmed milk together, set aside. 3. In a stand mixer with a paddle attachment, beat butter and brown sugar together until well incorporated and a bit fluffy. To this add your eggs, one at a time, beating each egg into the butter/sugar mix until well incorporated before adding your next egg. 4. With the stand mixer on low, slowly start adding your espresso milk into the butter mixture. Beat until incorporated. 5. With the mixer on low, slowly add in your dry ingredients. Before the dough is completely mixed, add in your espresso morsels. 6. Once your dough has come together, place it in the fridge for 2 hours or overnight. This allows the dough to rest and the flavors to blend. 7. Preheat the oven to 350 degrees Fahrenheit. Prep your cookie sheets with either parchment paper or Silpat sheets. Scoop out about 1 ½ tablespoon balls of dough and place them a couple of inches apart on the prepared baking sheets. Bake for 12 – 14 minutes.

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© 2019 by Jenna Miller. Proudly created with

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