I am very excited about this post today.

For one, I loved these cookies and was pleasantly surprised with how well they turned out.

Secondly, (and semi-embarrassingly) after having my DSLR for 5 years I actually sat down and played with the settings. It resulted in far better pictures than I usually take. Although I still need to learn a lot more about it, I feel at least a little more confident about the pictures going up on this site now.

However, I am most excited about this post because it is my first recipe I made specifically for The Leftovers Club. What is The Leftovers Club, you ask? Well, Jennifer over at Savory Simple had this awesome idea to pair up food bloggers once a month to do a baked goods exchange — whatever you make, you send to your partner and vice versa. That way you don’t have to eat everything that you make but you also get to try something drool-worthy from someone else’s blog. This month I was partnered with Meagan from A Zesty Bite and she made me these ridiculously awesome Oreo Toffee Brownies.  If this sounds like something you’d want to join, we’d love to have you. Just head over to The Leftovers Club and fill out the form. It is a great way to meet fellow bloggers and to hep people who read your blog fall in love with some others.

Now back to the cookies. In my last year of college, I bought some trail mix at Target that had chocolate covered espresso beans in it. I am not much of a coffee drinker, but I became obsessed with them. I ate them all the time….and then wondered why I had trouble falling asleep. For that reason, I tried to cut them from my diet. However, when I found them on sale at Aldi last week I could not resist getting them. I added them to this coffee cookie base and voila! Now I am addicted to something completely different.

Chocolate Covered Espresso Cookies

Makes 2 1/2 dozen cookies

What You Need:

• 1 & 1/2 cups flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup butter
• 1 egg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground coffee
• 1 tablespoon vanilla extract
• 7 oz dark chocolate covered espresso beans
• What To Do:

  1. Pre-heat oven to 350 F.

  2. In a mixer, cream together sugars, egg, and vanilla.

  3.  Add in butter until smooth.

  4. Mix in all dry ingredients.

  5. Slowly add in espresso beans.

  6. Spoon dough onto cookie sheet. Bake for 10 minutes.

  

Want More Leftovers Club recipes??

Here’s links to what everybody else in the club made this month!

Savory Simple – Quinoa Granola

Bakeaholic Mama – Amish Friendship Muffins

Damn Delicious – Cinnamon Puppy Chow

Frugal Foodie Mama – Coconut Chai Biscotti

Let’s Give Peas a Chance – Chocolate Chip & Potato Chip Cookie Bars

A Zesty Bite – Oreo Toffee Brownies

MarocMama – Gluten-Free Moroccan Piped Cookies

Sugar Dish Me – Chocolate Cake Cookies

Diethood – Chocolate Cloud Cookies

Eats Well With Others – White Chocolate Blondies

Souffle Bombay – Spicy Dark Chocolate Brownies aka Mexican Brownies

Kelly Bakes – Lemon Thyme Shortbread

Pineapple and Coconut – Chocolate Dipped Caramel Cream Filled Coconut Shortbread

The Spiced Life – “Twisted Tollhouse” Shaved Chocolate Cookies

Eat Bake Drink Cook – Frosted Peanut Butter Chocolate Bars

Food n’ Focus – English Muffin Bread

Omeletta – Whiskey Lemon Bars

Domestic Fits – Sriracha Caramel Corn

This recipe has been entered into the Safest Choice Eggs recipe contest hosted on Bakeaholic Mama and Buns In My Oven.