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Espresso Black and White Cookies

A caffeinated twist on a NYC classic! Soft, cakey espresso-infused cookies topped with half dark mocha glaze and half creamy vanilla white chocolate glaze, garnished with espresso beans.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Baking, Dessert, Snack
Cuisine: American, New York
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 1.75 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp instant espresso powder
  • 0.5 cup unsalted butter softened
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 0.33 cup sour cream or full-fat Greek yogurt
  • 0.25 cup brewed espresso or strong coffee cooled
Vanilla Glaze
  • 1.5 cups powdered sugar sifted
  • 1 tbsp light corn syrup
  • 0.5 tsp vanilla extract
  • 2 oz white chocolate melted
  • 2-3 tbsp hot water or milk
Mocha Glaze
  • 1.25 cups powdered sugar sifted
  • 3 tbsp Dutch-processed cocoa powder
  • 1 tbsp instant espresso powder
  • 1 tbsp light corn syrup
  • 2-3 tbsp hot brewed coffee
Garnish
  • 0.25 cup chocolate-covered espresso beans
  • 2 tbsp crushed cookie crumbs or crushed nuts

Equipment

  • Baking sheets
  • Parchment paper or silicone mats
  • Stand Mixer or Hand Mixer
  • Offset spatula
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Whisk flour, baking soda, salt, and espresso powder in a medium bowl.
  3. In a mixer, cream butter and sugar until fluffy. Beat in the egg and vanilla.
  4. Mix in the sour cream and cooled espresso until combined.
  5. Gradually add dry ingredients, mixing just until the flour disappears.
  6. Drop 1/4-cup mounds of batter onto baking sheets, spacing them 3 inches apart.
  7. Bake for 12-14 minutes until edges are set. Cool completely on a wire rack.
  8. Whisk Vanilla Glaze ingredients until smooth and spreadable. Whisk Mocha Glaze ingredients in a separate bowl.
  9. Spread vanilla glaze on one half of the flat bottom of each cookie. Let set slightly.
  10. Spread mocha glaze on the other half.
  11. Before the dark glaze sets, garnish the center line with chocolate espresso beans and cookie crumbs. Let dry completely.

Notes

Store in an airtight container at room temperature for up to 3 days. Freeze unglazed cookies for up to 2 months.