Chocolate Espresso Snowball Cookies
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HAPPPPPPY HOLIDAAAYYYSSSSS, from me to YOU! Can you even believe that Christmas is next week?! Because… I can not. For one, I live in New Hampshire and it hasn’t even snowed once. That’s crazy! And weird… just plain weird.
It hasn’t stopped us from enjoying our usual holiday traditions though 😉 Let’s see… we’ve…. watched Home Alone like, five times… haven’t started our Christmas shopping yet…. Put up the tree, made travel arrangements to see family, and made Christmas Cookies… (which is what brings you here..)!
What are your favorite holiday traditions!?
I have a feeling that next year will start a brand new set of traditions, since this is the last year that it will be just the two of us 😉 (Well, three… including Toby)
…we can’t WAIT to see what the holidays bring next year, with our new little baby girl joining our family in 2016! (Shopping for little girl toys has to be the best activity known to man I’m pretty sure…)
And though it will be a while before she can strap on an apron, I’m definitely excited to plan some holiday baking adventures for us down the road- one of them being these Christmas cookies, which I love to bake while sippin’ on my favorite Starbucks coffee (there are like a million flavors at Walmart to choose from…
I always stand in the aisle for an awkward amount of time trying to choose. And I can never just pick one…) Breakfast Blend and Caramel are a few of our top favs! 😉
And WOO! Check it out: Get a $5 Starbucks Card e-gift when you purchase 3 or more qualifying Starbucks products 😉
Alright, now… on to the cookies!
Which Starbucks flavor will you be sipping on while you bake!?
- 2 sticks softened unsalted butter, plus more for greasing
- ¾ cup sugar
- ¼ cup dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons instant espresso powder
- ½ teaspoon salt
- 2 cups finely chopped pecans (can also substitute walnuts)
- 1 cup semi-sweet chocolate chips
- Confectioners' sugar, for coating
- In a large bowl, combine the butter, sugar, and vanilla. Stir in the flour, cocoa, espresso powder and salt until well combined. Add the nuts and chocolate chips. Cover and refrigerate for 1 hour.
- Preheat the oven to 325 degrees. Roll dough into tablespoon-sized balls and place on an ungreased cookie sheet, about 2 inches apart. Bake for 15 minutes, then remove from the heat and let cool. Sprinkle the tops with confectioners’ sugar and serve with your favorite coffee!
Recipe Adapted from: FoodAndWine.com