Cafecito Everything Cookies
The Ultimate Treat for Coffee and Chocolate Lovers: Cafecito (Espresso) Everything Cookies!
If you love coffee, chocolate, and cookies, there’s a treat you need to try: Cafcito (Espresso) Everything Cookies. These aren’t your average cookies. Imagine the rich, bold flavor of espresso perfectly blended with a variety of delicious ingredients to create a cookie that’s chewy, crunchy, and utterly irresistible. Whether you’re a coffee enthusiast or just a cookie lover, these cookies are a game-changer. Here’s why you need to try them, and how they’re made with love for the ultimate flavor experience.
My Espresso Everything Cookies combine the best of both worlds: the energizing kick of espresso and the sweet, comforting taste of homemade cookies. But what makes these cookies so unique?
- Espresso Perfection
- A Delicious Mix of Flavors (chocolate, peanut butter cups, caramel chips, pretzels, and flaky salt!)
- The Perfect Texture
Cafecito Everything Cookies
Ingredients
- 8 ounces (2 sticks) butter
- 12 ounces brown sugar
- 6 ounces granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 1 tablespoon espresso powder
- 1½ teaspoon baking powder
- 1¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup chopped chocolate chunks or chocolate chips
- ½ cup chopped peanut butter cups
- ½ cup caramel chips
- ½ cup chopped pretzels
- flaky salt, for sprinkling
Instructions
- Add butter to a small skillet. Melt over medium heat and cook until bubbly, light to medium brown in color (not too dark) with little bits on the bottom of the pan, approximately 5-6 minutes (making sure not to burn). Cool completely.
- In a large mixer bowl, beat cooled brown butter, both sugars and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, espresso powder, baking powder, baking soda, and salt. Gradually add the flour mixture to the wet ingredients (in 2-3 batches to prevent over mixing the flour) until a cookie dough forms, making sure not to over mix. Fold in chocolate, peanut butter cups, caramel, and pretzels. Refrigerate cookie dough for at least 2 hours or preferably overnight (if you have time). Chilling cookie dough will intensify the flavor and color, plus, prevent dough from over spreading.
- Preheat oven to 350ºF. Line 3 sheet pans with parchment paper.
- With a cookie scoop, portion out ¼ cup cookie dough rounds onto prepared sheet pans. Space 6 cookie balls at an equal distance apart. Bake cookies for 9 minutes, until the cookies are puffed slightly in the center. Carefully lift the sheet pan and gently tap down a couple of times against the oven rack, to flatten them down. Continue baking for 6 minutes, about 15 minutes total. Remove sheet pans from the oven. Cookies will continue baking out of the oven with the residual heat. Cool for 10 minutes; remove to wire rack to cool completely. Sprinkle with flaky salt. Enjoy!