Chocolate Espresso Snowcaps

This post may contain affiliate links.

Chocolate Espresso Snowcaps are the perfect cookie recipe for coffee lovers who like chocolate too!

Chocolate Espresso Snowcaps

These cookies are also known as chocolate crinkles. They spread out as they bake, giving them a crinkly look. The powdered sugar makes them pretty and gives them the look of freshly snowcapped mountains. Instant espresso powder is added to the cookie dough, which intensifies the chocolate flavor of the cookie.

I’ve been baking these Chocolate Espresso Snowcaps every year during the holidays for a few years now. They look gorgeous on a cookie platter with a variety of other cookie favorites!

stack of Chocolate Espresso Snowcap Cookies

How to make Chocolate Espresso Snowcaps:

The dough is made up of flour, cocoa powder, espresso powder, baking powder, salt, butter, brown sugar and egg. Then some melted, cooled chocolate is mixed into the dough with a little bit of milk. At this point, the dough is flattened into a disk, wrapped and refrigerated until firm.

After the dough is well chilled, it’s formed into balls and rolled in powdered sugar. Then the balls are baked. 

rack of Chocolate Espresso Crinkles

As they bake, these Chocolate Espresso Snowcaps spread out a little and cracks will form. They’ll be soft while they’re warm. Let them cool on a wire rack, and they’ll become more firm.

To store:

Keep these cookies in a covered container at room temperature for a few days. Separate layers with wax paper. They’ll store fine in the freezer too for up to a few weeks.

Chocolate Espresso Snowcap Cookie

If you’re looking for another holiday cookie recipe, this is a pretty one to add to your collection. They’d be a nice gift for a friend with the addition of a coffee shop gift card or a cute coffee mug too.  Enjoy!

Here are a few more chocolate cookie recipes you might like to try:

Print Pin
Save Recipe

Chocolate Espresso Snowcaps

A chocolate- espresso crinkle cookie dusted with powdered sugar!
Prep Time 30 minutes
Cook Time 12 minutes
Freeze Time: 45 minutes
Servings 18 cookies
Calories 124kcal
Course Dessert
Cuisine American
Keyword chocolate crinkles, chocolate espresso cookies, chocolate espresso snowcaps


  • 1/2 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 4 teaspoons instant espresso powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 4 ounces bittersweet or semisweet chocolate, chopped (melted in microwave and then cooled)
  • 1 teaspoon milk
  • 1/2 cup powdered sugar, for coating


  • In a medium bowl, whisk together the flour, cocoa, espresso, baking powder, and salt. In a separate bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy. Beat in the egg until well-combined; mix in the cooled chocolate. With the mixer on low speed, gradually add in the dry ingredients; then beat in the milk just until combined. Flatten the dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper. Shape the dough into 1-inch balls. Place the powdered sugar into a medium bowl; working in batches, roll the balls in sugar twice.
  • Place the balls on the prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until the cookies have spread and the coating is cracked, 12 to 14 minutes; the cookies will still be soft to the touch. Transfer to a wire rack to cool completely.


  • *Store in an airtight container, at room temperature for up to 3 days.
  • *You may also freeze finished cookies for use on holiday cookie platters.


Serving: 1cookie | Calories: 124kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 25mg | Potassium: 103mg | Fiber: 1g | Sugar: 14g | Vitamin A: 98IU | Calcium: 24mg | Iron: 1mg

box of chocolate espresso snowcaps

More Recipes Using Espresso...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe


  • Heather wrote:

    This looks scrumptious! I definitely want to make these… Do you have a favorite instant espresso powder you would recommend? Grazie!

    • Lori Lange wrote:

      I believe they only sell one brand at a regular market, so just looks for what is available!

  • andrea wrote:

    Made these when searching for a cookie swap recipe and *love* them too much to give them away 🙂 using instant espresso instead of instant coffee really boosted the coffee flavour. My husband complains about the icing sugar… that he inhales it and chokes every time he goes to take a bite… more cookies for me I guess!