These Espresso Cookie Balls are the perfect combination of hazelnuts and rich coffee flavor. The cookie itself is loaded with ground hazelnuts and ground chocolate covered coffee beans. If that doesn’t give you enough hazelnut and coffee flavor, they are also coated with more ground hazelnuts and topped with a chocolate coated coffee bean to bring that little extra crunch and intense coffee flavor.
Espresso Cookie Balls
Ingredients:
- 1 Cup butter, softened
- 1/2 Cup powdered sugar
- 1/4 Cup unsweetened cocoa powder
- 1 Tablespoon coffee liqueur
- 1 Teaspoon pure vanilla extract
- 1 3/4 Cup all purpose flour
- 1 1/2 Cups hazelnuts, toasted and ground
- 1/4 Cup chocolate covered coffee beans, ground
- Chocolate covered coffee beans for topping
Instruction:
- Preheat oven to 325°. Line a baking sheet with parchment paper and set to the side. To the bowl of a stand mixer fitted with a paddle attachment, Beat the soften butter on high for 30 seconds. Beat in the powdered sugar and cocoa powder until combined, scraping the sides of the bowl occasionally with a rubber spatula. Beat in the coffee liqueur and vanilla extract until combined. Add the all purpose flour, 1/2 cup of the ground hazelnuts and 1/4 cup of the ground chocolate covered coffee beans until combined.
- Scoop out 1” balls of dough, using a small ice cream scoop. Roll dough between the palms of your hands to make smooth. Roll dough in remaining ground hazelnuts and place on the prepared baking sheet 2” apart. Place in the preheated oven and bake for 15 minutes or until bottoms are slightly golden brown. Remove from oven and lightly press one chocolate covered coffee bean on the top of each cookie. Place baking tray on a wire rack for 4 to 5 minutes to cool slightly. Transfer cookies to wire rack to cool completely before serving.
- Enjoy.
