Eyes-Wide-Open Espresso Cookies

From Taste of Home Magazine: excellent for Halloween

• Ready In: 35 mins
• Serves: 45

Ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup sugar
• 1⁄4 cup  packed brown sugar
• 1  egg
• 1 1⁄4 cups all-purpose flour
• 6  tablespoons  baking cocoa
• 2  teaspoons  finely ground  espresso beans
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup  semi-sweet chocolate chips
• 45  chocolate-covered coffee beans

Directions

1. In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg. Combine the flour, cocoa, espresso beans, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips.
2. Drop by rounded teaspoonfuls 2 inches apart onto parchment-lined baking sheets. Bake at 350° for 8-10 minutes or surface cracks. Immediately press a coffee bean into the center of each cookie. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.