Coffee-Pecan Cookies Dipped in Coffee-Infused Chocolate
These coffee-pecan cookies, dipped in coffee-infused chocolate, are the perfect balance of crunch, sweetness, and espresso flavor.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pecans chopped
- 1 tbsp espresso powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 egg
For the Coffee-Infused Chocolate Dip:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tbsp instant coffee granules
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, cream together butter, brown sugar, and granulated sugar using an electric mixer.
- Add egg and vanilla extract, mixing until well combined.
- Stir in flour, espresso powder, salt, and chopped pecans until a dough forms.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet.
- Bake for 10-12 minutes or until golden brown at the edges.
- Let the cookies cool on a wire rack.
- For the dip, melt chocolate chips and heavy cream over a double boiler or in the microwave.
- Stir in coffee granules until dissolved.
- Dip each cookie halfway into the coffee-infused chocolate, allowing excess to drip off.
- Place the dipped cookies on the cooling rack to set.
Notes
Nutritional Values (Per Serving)
- Calories: 160
- Total Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 2%
- Calcium: 2%
- Iron: 5%
- Magnesium: 3%
- Potassium: 3%
Additional Notes/Tips to Enhance Flavor
- Use dark chocolate for a richer flavor.
- Add a pinch of sea salt to the chocolate dip for that irresistible sweet-salty contrast.
- Store cookies in an airtight container for up to a week, but who are we kidding? They won’t last that long.