Chocolate Espresso Crinkles

Chocolate Espresso Crinkles

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OMG. There is nothing like clocking a 20 hour day, right? I got up at 1AM Seattle time, but in New York to catch a flight home. Then from the second I touched down I was off and running with these little kiddies of me. I picked the girls up from school early so that Pia could conduct more testing for her food allergies (we will know all of the final results of that in a few weeks). Then we literally spent 3 hours in the Santa line. Wow. But the happiness of the little girls was totally worth it!

Chocolate Espresso Crinkles

So when I finally got home at 6pm, I got to see my little Wilbur. Only he didn’t look quite so little anymore! (WAAAAHHHHHH!) I am so sad. He isn’t even a baby anymore- he’s like a naughty kid instead. A stinky naughty kid that needs a serious bath tomorrow.

Chocolate Espresso Crinkles

And then, can I just say, I love my husband so, so much. But I don’t understand how so much can go wrong in a couple days!? The garbage never got picked up and was hanging out on the parking strip two days later. The plants were dead, the gas tank was empty, I can’t tell if the fish is “just resting”, the dog never made it to puppy class, the girls never made it to ballet and the fridge is empty. I was gone 3 ½ days.

Chocolate Espresso Crinkles

Anyways, it was a loooong day. And I couldn’t help myself and went to the freezer to peruse the Christmas Cookie selection. These Chocolate Espresso Crinkles were the very first cookie to jump out of the freezer and into my mouth, so I decided that these were what I would share with you! Instead of traditional chocolate crinkles, I added espresso and they are amazing and chewy and fudgy and melty in your mouth. Perfect for the holidays, but also I would be happy to eat these any time of year!


Recipe: Chocolate Espresso Crinkles

makes 3 dozen


  • ½ cup butter
  • 1 ½ cups sugar
  • 2 eggs
  • 3 tablespoons espresso, cooled
  • 2 cups flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups powdered sugar


  1. Preheat the oven to 350 degrees and prepare the cookie pans with silpats or parchment paper.
  2. In the bowl of a standing mixer, cream the butter and sugar together.
  3. Add the eggs one at a time and then the espresso. Mix everything together until well combined.
  4. In a separate bowl, combine the dry ingredients and then add them to the mixer.
  5. Scoop little balls of dough and roll them into balls. Then roll them in the powdered sugar and place on the prepared sheet pans.
  6. Bake the cookies at 350 degrees for 8-10 minutes. Let them cool enough to transfer from the sheet pan. Store in an airtight container or serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

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  1. I love crinkles and the espresso is just perfect here!

  2. These look awesome!! Gotta love a powdery cookie like this! xx

    • oh yeah! its all about the powdered sugar Katrina!!

  3. Maria says:

    So pretty!

  4. marla says:

    Mmmmmm! LOVE these cookies Heather :)

  5. Hi Heather!
    Haha, I’m sorry, I couldn’t help but chuckle at what happened at your house when you were gone for 3.5 days! Sounds like my house too!
    These cookies look amazing!

    • OMG. I mean honestly Marian, that wasn’t even the half of it. How is it possible that they can be so out to lunch!?

  6. Vicki B says:

    Yum! Yum! Yum! These just look fabulous! I bet your girls loved having chaotic one on one time with your husband. Dads with kids are always an adventure. I was once gone for ONE day when my kids were little and came back to my husband taking away the tv forever because he couldn’t get them to do school work after I had been complaining that cable was making my life as a homeschooling mom impossible! I still laugh twenty years later.

  7. Linda Parsons says:

    I just made them they are fabulous!! My only problem is mine don’t look as pretty as yours. Mine didn’t flatten out as much as yours did.

  8. I definitely want some of these!

  9. These look super easy and kid-friendly. I have a couple of young guests and a rainy afternoon forecast, so we might give these a go!

    If the little boogers balk at the idea of coffee, should I use a little vanilla (1tsp) and a tablespoon or two of milk? I know your two Seattle-ites have embraced the java, but I sometimes get pushback from the East Coast crowd ;)

    • Michelle- that sounds like a perfect substitution!

  10. You’re such a great mom!! Where do you get the energy?! Probably from these cookies!! ;) they’re perfect!!

  11. I made these today and they are fantastic! Full of flavor. So festive for this snowy, chilly day we’re having in New England. Thanks for a great recipe!