Hey y’all – I’m still recovering from surgery (more on that later), so will have some guest posters fill in a few more times, in the mix with my own stuff that I did way ahead of time. Today’s guest post comes from Milisa or “Miss” over at Miss in the Kitchen. Miss and I met on twitter, and she is just the sweetest thing. Twice now when I’ve been really stuck for a post due to family stuff, she’s just come to the rescue. Salt of the Earth, true blue friend right there, I tell ya. I hope you enjoy these magnificent cookies she’s brought to B&B. I can’t wait to make them!
Hi, it’s Miss from Miss in the Kitchen and I am so happy to be guest posting for Amber today! Amber is such a sweetie and I am always looking forward to her recipes to roll into my email inbox.
I have 3 boys who are constantly hungry, so I make cookies often. Some days I make the old reliable chocolate chip cookies and then sometimes I experiment. Today’s recipe was an experiment that went well. It is a simple recipe that is so delicious it will make your head spin!
You know Valentine’s Day is just around the corner and what better way to say, “I love you” than with chocolate!
These cookies are so easy to make using instant pudding mix and a dash of espresso that really enhances the chocolate flavor. I used a juice glass dipped in sugar to make a pretty pattern on the cookies. Place a few of these in a cellophane bag tied up with a pretty ribbon and you have a great gift, guaranteed to bring smiles!
Chocolate Espresso Pudding Cookies
- 1/2 cup butter, softened
- 2 tablespoons shortening
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons espresso powder
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 3.9 oz package instant pudding, chocolate flavor
- 1/4 cup sugar
Preheat oven to 375 degrees F.
In a large mixing bowl, add butter and shortening mixing until creamy. Add brown sugar and continue to mix until incorporated. Add eggs and vanilla, beating until creamy. Add espresso powder, flour, baking soda, and pudding mix. Beat until all incorporated and smooth.
Scoop onto a greased or lined cookie sheet about 2 inches apart.
Place 1/4 cup of sugar into a shallow bowl. Using a small glass dipped into sugar (run the bottom of the glass under water to get the sugar to stick to the glass for the first time) smash each cookie into a circle.
Bake for 8-10 minutes. Cool cookies for 2 minutes on baking sheet and move to a wire rack to cool completely.
Store cookies in an airtight container.