Chocolate Espresso Pistachio Balls
Chocolate Espresso Pistachio Balls are the perfect little cookie to add to your cookie swap recipes. Chocolate and espresso are always a delightful combination and the added crunch from the pistachios make them simply irresistible! I dare you to just eat one!
Servings 36 cookies
- 3/4 Cups Unsalted butter ,softened
- 1/2 Cup Sugar
- 2 Cup Unbleached flour
- 2 1/2 Tablespoon Instant coffe grounds
- 1 Large egg
- 2 ounces Semisweet chocolate ,melted
- 3/4 Cup Pistachios ,finely chopped
- 2 Tablespoons (each) Cocoa powder and confectioner sugar for coating (mixed together in a bowl)
Preheat oven to 350 Degrees F.
In a medium mixing bowl cream the butter and sugar together. Add the egg and mix until smooth. Add melted chocolate and mix well. Gradually add flour and coffee and mix to incorporate. Mix in pistachios.
Roll dough into one inch size balls and place on ungreased cookie sheet.
Bake for 8-10 minutes. Remove from oven and cool for 1-2 minutes.
Remove cookies to a cooling rack and cool completely.
Roll cooled cookies in a mixture of cocoa powder and confectioner sugar.
Serving: 1cookie | Calories: 95kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 3mg | Potassium: 45mg | Fiber: 1g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg