Sometimes, you just need to feel like you’ve got your life together—at least for 10 minutes. Enter Espresso Con Panna with Espresso Cookies. It’s not just coffee and cookies; it’s sophistication in a cup and a snack that screams “I’m busy, but I deserve this.” The espresso con panna delivers that perfect jolt of energy, while the cookies… oh, those cookies. A rich espresso flavor baked right into them. This isn’t some basic afternoon snack. No, this is your power move.
Espresso Con Panna with Espresso Cookies
Espresso Con Panna, a rich espresso topped with whipped cream, paired with bold espresso-flavored cookies. A match made for caffeine lovers.
Ingredients
For Espresso Con Panna:
- 2 shots of espresso
- 1/4 cup heavy cream
- 1 tbsp sugar optional
- Whipped cream for topping
For Espresso Cookies:
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 large egg
- 2 tbsp instant espresso powder
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together butter and sugar in a bowl.
- Add the egg and espresso powder, mixing well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Stir in chocolate chips.
- Drop dough onto a baking sheet.
- Bake for 10-12 minutes until golden.
- For the Espresso Con Panna, brew the espresso shots.
- Whip the cream with sugar until soft peaks form.
- Pour the espresso into a cup, top with whipped cream.
- Serve with the cookies on the side.
Notes
Nutritional Values (per serving):
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Vitamin B12: 8%
- Calcium: 6%
- Iron: 10%
- Vitamin A: 10%
- Potassium: 4%
- Try adding a dash of cinnamon to your espresso for extra warmth.
- If you’re feeling rebellious, drizzle some chocolate syrup over the whipped cream.
- Use dark chocolate chips for a richer, deeper flavor that balances the bitterness of the espresso.
