• 9 Ratings

These cookies get their delicious flavor from the blend coffee-covered espresso beans, coffee liqueur, pecans, and vanilla in the recipe.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
microwave:
2 mins to 3 mins
chill:
30 mins
bake:
8 mins to 10 mins at 350°
cool:
2 mins
Servings:
48
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Ingredients

Ingredient Checklist

Directions

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  • In a large microwave-safe bowl, combine bittersweet chocolate and butter. Microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice.

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  • Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. Beat with a wooden spoon until combined. Beat in flour until combined. Stir in dark chocolate chunks, espresso coffee beans, and pecans. Cover and chill for 30 minutes.

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly grease a large cookie sheet. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.

Instructions Checklist
  • Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.

Tips

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Reviews

9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
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