white chocolate cappuccino cookies.
Tomorrow’s going to get a whole lot happier.
That’s right – tomorrow we’re taking Emma to Disneyland for her first time to celebrate her 5th birthday. Tonight I feel like it’s Christmas Eve and find myself wondering if Disneyland persists because of parents like me who simply can’t wait to indoctrinate their offspring into their sticky web of rides, treats, princesses and parades.
But don’t worry – you’re not missing out on all the fun!
I’m confident you can create your own happiest kitchen on earth if you give these cookies a go. They’re spiked with instant espresso powder, leaving you with a delicious pep in your step. And I would know…I’ve become somewhat of a cookie addict lately, perhaps stuffing vanilla or coffee ice cream between two soft cookies.
Welcome to my world 
Enjoy and see you Friday with another tasty Wine Friday pic under $10!
Makes about 30 cookies. They are wonderful. I've been known to cram too much ice cream inside of two. Just go for it.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3 tablespoons instant espresso or coffee powder
- 1 cup white chocolate chips
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.
- In a large bowl, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the white chocolate chips and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.
- Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F.
- Scoop cookie dough by the tablespoonful onto the prepared baking pans. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely.
Notes
156 calories per cookie, 8 grams of fat, 19 carbs, 2 grams protein
Adapted from one of the best blogs ever, Joy the Baker. She doesn’t know it yet but we’re totally friends.
