When I was thinking about posting a cookie recipe, I thought to myself, “But there are so many cookie recipes out there…What is going to make another one worth trying?”
- Cue a Friday night of stress/boredom baking and a desire to try something different.
- Enter Double Espresso Samoa Cookies.
- Listen, I like the classics like peanut butter, chocolate chip, and the like, but I can’t leave things alone. (See every other post on this blog for proof.) So I took my all-time favorite and go-to cookie recipe from my food blogger crush, Jess, and trash it up with some frozen Girl Scout cookies.
And I never looked back.
These cookies have a deep chocolate flavor like none other I’ve ever made. I know it sounds dramatic, but it’s TRUE. That little 1/2 teaspoon of coffee grounds makes all the difference. And the espresso chocolate chips, which were a seasonal item I found at Aldi (how could I say no?), added to this depth of flavor even more. The crushed Samoas add a caramelly/coconutty dimension. And that sea salt. That sea salt, tho.
Ashley was on to something when she created this last Christmas. So look out cookie exchange, because these cookies are about to blow your minds.
Double Espresso Samoa Cookies
- Prep Time: 2h 15m
- Cook Time: 10m
- Total Time: 2h 25m
- Yield: 30 cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup cocoa powder
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon coffee grounds (I used Seattle\'s Best No. 5)
- 1 cup espresso chocolate chips
- 8 Samoas or Keebler Coconut Dreams cookies
- freshly ground sea salt, to taste
Instructions
- Cream the butter and sugar on medium/high until fluffy.
- Add cocoa powder, eggs, and vanilla. Beat until combined.
- Add baking soda, salt, and coffee ground, mixing until well combined.
- Gradually mix in the flour until it is evenly dispersed.
- Now add in the espresso chocolate chips and the crushed cookies, mixing until just combined.
- Refrigerate the dough for at least 2 hours. (I let mine sit in the fridge for about 12-18 hours.)
- Preheat the oven to 350 degrees. Spray cookie sheet(s) with non-stick spray.
- Remove the dough from the fridge and shape it into spheres, about the size of flattened ping pong balls.
- Bake for about 8-9 minutes, turning at the halfway point.
- Remove from cookie sheet and let cool on wire rack.
- While the cookies are fresh from the oven, grind sea salt onto them, gently pressing it into the surface of each cookie as needed.
- Enjoy!
Well, just yum is my thought!