These Espresso Maple Cookies are the perfect treat for maple lovers and coffee lovers alike! Great for Christmas cookie trays and Mondays!
Recently, I was grocery shopping and stopped to look through the seasonal baking items. I found these maple chips and knew I had to grab a few bags and start experimenting with new recipes!
We love baking with maple. These Maple Cookies with Maple Icing are highly requested, so I knew I had to come up with another maple cookie recipe.
These chewy espresso maple cookies are what I came up with, and they are so good! They are especially tasty with a cup of coffee!
I never knew maple morsels existed – maybe they are new this year? Anyway, they are a seasonal item, so if you want to make these cookies, or love maple flavored sweets – go get a few bags before they’re gone until the fall!
If you can’t find them near you, I put a link at the end of this post where you can get them online. Or you can substitute white chocolate chips instead…or dark chocolate.
Using dark brown sugar in this recipe yields a rich flavor that beautifully complements the maple and espresso, and produces a nice chewy cookie. I’m so glad I stashed a few of these in the freezer, because thinking about these cookies is making me crave them in a bad way!
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More recipes for the maple lover:
Easy Salted Maple Nut Fudge
Maple Glazed Sweet Potatoes and Peaches
Homemade Spice Cake with Maple Frosting and Maple Glazed Pecans
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Espresso Maple Cookies
Ingredients
- 1 cup unsalted butter
- 1 1/2 cup dark brown sugar
- 1 egg
- 1 teaspoon maple extract
- 1/2 teaspoon salt
- 1 1/2 tablespoon Espresso Powder (mixed with 2 Tbs water)
- 1 teaspoon baking soda
- 2 1/4 cups all purpose flour
- 11 oz maple baking chips
Instructions
- Preheat oven to 350
- In a mixing bowl, cream together the butter and brown sugar.
- Mix in egg, maple extract,salt, and espresso.
- Add baking soda and flour, mixing slowly until incorporated.
- Stir in maple chips.
- Drop dough by 2 TBS scoops 2" apart on an ungreased cookie sheet. (I line mine with a silicone baking mat).
- Bake 8-9 minutes or until golden around the edges.
- Allow to cool on the cookie sheet a few minutes before transferring to a cooling rack to cool completely.
- Store in an airtight container at room temperature.
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