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Espresso Strawberry Brownie Cookies

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Soft and fudgy brownie-style cookies infused with espresso and studded with crushed freeze-dried strawberries, creating a rich chocolate treat with a subtle coffee boost and fruity sweetness.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup freeze-dried strawberries, crushed

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a heatproof bowl, melt the butter and chocolate chips together, stirring until smooth and glossy. Let the mixture cool slightly.
  3. In another bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly thick.
  4. Stir the melted chocolate mixture into the egg mixture, then add the espresso powder and mix well.
  5. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt.
  6. Gradually fold the dry ingredients into the chocolate mixture until a thick batter forms.
  7. Gently fold in the crushed freeze-dried strawberries until evenly distributed.
  8. Scoop portions of the batter onto the prepared baking sheet, leaving space between each cookie.
  9. Bake for 10–12 minutes until the tops are set while the centers remain soft.
  10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Freeze-dried strawberries are recommended because they add flavor without excess moisture.
  • White chocolate chips can be added for extra sweetness.
  • Raspberries or freeze-dried cherries can replace strawberries for a different fruity flavor.
  • Sprinkle crushed strawberries on top of the cookies before baking for extra color and texture.
  • Allow the melted chocolate mixture to cool slightly before mixing to prevent excess spreading.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Warm a cookie in the microwave for 8–10 seconds to refresh the soft texture.
  • Baked cookies can be frozen for up to 2 months and thawed at room temperature.

Nutrition

Find it online: https://cookedbymaya.com/espresso-strawberry-brownie-cookies/