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 to bake with.
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!
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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. I bet that would be delicious, just not as maple-y!
Using all 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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Products used to make this recipe*:
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More recipes for the maple lover:
Easy Salted Maple Nut Fudge
19 Comforting Maple Recipes that Will Give You the Warm Fuzzies
Homemade Spice Cake with Maple Frosting and Maple Glazed Pecans
15 Mouthwatering Maple Recipes
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Espresso Maple Cookies
Print recipe
| Serves | 36 |
| Prep time | 10 minutes |
| Cook time | 9 minutes |
| Total time | 19 minutes |
Ingredients
- 1 cup unsalted butter
- 1 1/2 cup 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
- 11oz maple baking chips
Directions
| Step 1 | |
| Preheat oven to 350 In a mixing bowl, cream together the butter and sugar. Mix in egg, maple extract,salt, and espresso. Add baking soda and flour, mixing slowly until incorporated. Stir in maple chips. | |
| Step 2 | |
| Drop dough by 2 TBS scoops 2" apart on an uncreased cookie sheet. (I line mine with a silicone baking mat). Bake 8-9 minutes or until golden. | |
| Step 3 | |
| 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. These freeze well, too! | |
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