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Espresso Con Panna with Espresso Cookies

moka coffee pot
Espresso Con Panna, a rich espresso topped with whipped cream, paired with bold espresso-flavored cookies. A match made for caffeine lovers.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 350 kcal

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
Vitamins and Minerals (per serving):
  • Vitamin B12: 8%
  • Calcium: 6%
  • Iron: 10%
  • Vitamin A: 10%
  • Potassium: 4%
Additional Notes/Tips to Enhance the Flavor:
  • 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.