Chocolate Cherry Espresso Cookies

  • Author: Strudel
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 44 minutes
  • Yield: 24 cookies 1x


  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract 
  • 1 cup + 2 tablespoons flour
  • 1/3 cup dutch process cocoa
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon espresso powder
  • 1/2 cup chocolate covered espresso beans, crushed
  • 1/2 cup chopped dried cherries
  • few pinches of kosher salt


  1. Preheat the oven to 375. Line two baking sheets with parchment paper or silpat.
  2. In the bowl of a standing mixer, beat together the butter and both sugars until light and fluffy, about 3-5 minutes.
  3. In a small bowl, whisk together the egg, milk, and vanilla. Add to the butter and sugar and mix until combined.
  4. Whisk together the dry ingredients – flour, cocoa, salt, baking soda, baking powder, and espresso powder. Add all at once to the wet ingredients, mixing on until just combined. 
  5. Stir in the espresso beans and dried cherries.
  6. Using a tablespooh-sized cookie scoop, drop the dough on to the prepared baking sheets. Sprinkle kosher salt on top and place in the oven. 
  7. Bake for 10-12 minutes, until the tops are a bit cracked and the cookies look dry on top. Remove from the oven, let cool on the pan for about 5 minutes then transfer to a baking rack to cool completely.


  • To crush the espresso beans, I placed them in a zip-top bag and used a rolling pin to crush
  • Any mix-ins will do, you just want to measure out about a 1 to 1/2 cups’ worth of ingredients. After I made the basic dough, I divided it and made half with the cherry and coffee beans and the other half with chopped almonds and chocolate chunks. 
  • Next time I made these, I’m adding in cocoa nibs. I think they will be divine!
  • Category: Dessert