This post may contain affiliate links. Read disclosure policy
Three recipes in one week and they’re all cookies! Pretty sure that’s a sign that Christmas is coming! Or maybe it just means that I have a sweet tooth. Either way, I like cookies. Cookies are good.
These little cookies are so pretty with their deep chocolate color and the crinkly cracked snow tops. Chocolatey, with a bit of depth from the espresso, these are sure to be a hit on any Christmas cookie tray. That is, if they make it to the tray. Personally, I’m unable to resist powdered sugar covered chocolate cookies. They get eaten almost immediately. Then my kids cry and I make more. Then I wait until the kids go to bed and I eat all of those, too.
It’s a vicious cycle.
(Also shown in the cookie tray are Peanut Butter Blossoms and Buttons!)
Chocolate Espresso Snowcaps
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons butter
- 2/3 cup packed brown sugar
- 1 large egg
- 4 ounces bittersweet chocolate melted and cooled
- 1 tablespoon milk
- Powdered Sugar for coating
Instructions
- In a medium bowl, stir together the flour, cocoa, espresso, baking powder, and salt.
- In the bowl of your mixer, cream together the butter and sugar until light and fluffy. Beat in the egg until combined and mix in the cooled chocolate. Gradually add in the flour mix. Beat in the milk until just combined.
- Flatten dough into a disk and wrap in plastic wrap. Freeze for 45 minutes.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Shape dough into 1-inch balls and roll in the powdered sugar. After you've rolled all of the balls in the sugar, roll them in again one by one. Each ball of dough should get two coatings of sugar.
- Place on cookie sheet 2 inches apart. Bake until the cookies have spread and the coating is cracked, 12-14 minutes. Cool on a wire rack.
Nutrition Information:
recipe from Martha Stewart
Karly says
Julie,
I can usually only find them around this time of the year and I buy the Kitchen Cooked brand. I get ’em at Walmart. I haven’t checked yet this year, so I’m not sure if they’re out or not.
I just looked on Kitchen Cooked’s website and they don’t even list them as a product, so hopefully they’ll be selling them this year! I’ll keep an eye out next time I’m at the store and come back and leave a comment to let y’all know. 🙂
You can use the Snyder’s grid pretzels if you’re desperate! Just put the kiss right on top and it’ll melt into it a bit.
Karly
megan says
I LOVE these cookies! They’re so cute. I made some last year, but without the espresso – sounds like a great touch!
Julie says
You’re right…cookies ARE good 🙂 Um, where do you find those circle pretzels? I’ve looked for them and can’t find them anywhere..grr!
AtOneWithHim says
those look so good, im making them tomorrow. thanks
grace says
these beauties have a hundred names, but it doesn’t matter–they’re perfect for the season. 🙂
Karly says
Amy,
Eek! Thank you for catching that! It’s all updated and corrected now. 🙂
Glad you liked the cookies!
Karly
Amy says
Made these yesterday and they were AMAZING! However- in the recipe it calls for Baking SODA and in the instructions it calls for baking POWDER. Looked it up on Martha Stewert website and the recipe said POWDER. Just in case anyone else ran into the same confusion as me. Happy Baking!
Simone says
O wow, these look like perfect christmas cookies to me! I love those cracks on top and that powdered top… Hmm…
Michelle says
I would love to open a tin of these cookies. They all look delicious, but I like the espresso route you took with the chocolate cookies.
Barbara says
OMG! These look divine. Espresso just makes the chocolate deeper. I love it. Going to make these this weekend!
Esther @ x3baking says
you made very pretty chocolate crinkle cookies, they look great
amy2boys says
I could kiss your face for posting these – YUMMAY!!!!!!! Totally making them.
Joanne says
Are you sure you’re not sleep-eating? At least, that’s what I would tell your kids. then it becomes a medical problem that you can’t control and thus they can’t be mad at you. Good stuff.
I love the espresso addition to these snowcaps! Definitely gives them a nice depth of flavor.
The Blue-Eyed Bakers says
Oooh these look delicious! And dangerous…we could eat quite a few we’re sure!
Maria says
I want to eat a dozen of these right now!