Sliced Espresso Thins Cookies IceBox Cookie

Espresso Thins

Course Dessert
Servings 48 cookies
Author Elisabet der Nederlanden


  • 1 1/2 cups all purpose flour
  • 1 1/2 tablespoons instant espresso powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup icing sugar
  • 1 teaspoon vanilla
  • 2 tablespoons cacao nibs, lightly crushed
  • 2 ounces milk chocolate chips
  • Dutch process cocoa powder, for dusting


  1. Mix together flour, espresso powder, and salt

  2. Using the paddle attachment of a stand mixer, cream together butter and icing sugar.  Add vanilla, cacao nibs, and chocolate chips and mix until just combined

  3. Add dry ingredients and continue mixing until dough comes together

  4. Scrape dough onto non-stick or flour covered work surface.  Divide in half.  Roll each half into equal size logs

  5. Sprinkle cocoa powder on the work surface and roll each log in the powder

  6. Tightly wrap each log in plastic wrap and chill at least 2 hours

  7. Preheat oven to 350 F.  Slice cookies into approximately 1/4" thick rounds  Place on parchment lined baking sheets

  8. Bake for 18-20 minutes until just firm.  Cool on wire rack.