Cafe Coffee Cookies Recipes

CHEWY COFFEE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Coarsely grind the coffee beans in a coffee grinder. Combine 1 tablespoon ground coffee in a small bowl with the turbinado sugar; set aside. Transfer the remaining coffee to a medium bowl and whisk in the flour, salt, baking powder and cinnamon.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg. Reduce the mixer speed to low and beat in the flour mixture until combined.
• Roll tablespoonfuls of dough into balls, then roll each ball in the coffee-sugar mixture. Arrange 2 inches apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, about 18 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons milk in a small bowl until smooth. Gradually stir in up to 2 more teaspoons milk until the glaze is thick but pourable. Spoon the glaze over the cookies. Let set, about 10 minutes.

COFFEE-TOFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, espresso powder and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth. Reduce the mixer speed to low, then gradually beat in the flour mixture until just combined. Stir in the dark chocolate chips and toffee bars.
• Roll the dough into 1 1/2-inch balls and arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are puffed and just set around the edges, about 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
• Melt the white chocolate chips in the microwave in 30-second intervals, stirring, until smooth. Drizzle over one side of each cookie and decorate with sprinkles. Refrigerate until set, about 30 minutes.

CAFé COFFEE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

COFFEE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast almonds in oven for 10 minutes or until brown.
• Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
• Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
• Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
• Bake for 10 minutes.

COFFEE BARS

Steps:

• Combine flour, baking powder, cardamom, and salt; set these dry ingredients aside.
• Combine milk and instant coffee in saucepan, and heat at a medium low setting. Stir until coffee dissolves, and remove from the heat.
• In a large bowl, cream the butter or margarine with the white sugar and 1 cup confectioners' sugar. Beat in the egg, and then beat in the coffee mixture. Gradually blend in the mixture of dry ingredients, and fold in the almonds.
• Spread dough evenly in a 9 x 13 inch baking pan. Bake for 18-20 minutes at 350 degrees F (175 degrees C), or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
• To Make Frosting: Put 1 cup of the confectioners' sugar in a mixing bowl. Beat in the evaporated milk and vanilla extract. Gradually beat in remaining 2 cups of confectioners' sugar. Continue beating until of desired consistency. If consistency is too thick, add a little more milk; if it is too thin, add more powdered sugar.
• Frost the bars with the icing.

TOFFEE COFFEE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water., In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans 2 minutes. Remove to wire racks to cool.

CAFE COFFEE COOKIES

Steps:

• Heat oven to 350*.beat sugar, butter and egg in large bowl -- on medium speed.
• stir in flour, baking soda, coffee granules and salt.
• stir in pecans and chocolate chunks --
• drop dough by 1/4" cupfuls 2" apart on ungreased cookie sheet -- bake 12-15 minutes or golden brown and edges are set.
• cool 4 minutes, remove to rack to cool completely --
• drizzle with coffee drizzle.
• to prepare COFFEE DRIZZLE:.
• dissolve coffee, dry, in water in small bowl -- stir in powdered sugar with spoon till smooth and thin enough to drizzle.

CAFE LATTE COOKIES

Steps:

• Preheat oven to 400 F and line a baking sheet with parchment paper.
• In a large bowl, cream together butter and sugars. Beat in egg, milk and vanilla.
• In a small bowl, whisk together flour, coffee powder, cinnamon, salt, baking soda and baking powder. Stir the flour mixture into butter mixture.
• Drop dough by rounded spoonfuls, forming 1-inch in diameter mounds, on the baking sheet.
• Bake until cookie are golden at the edges, about 8-11 minutes.
• Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

CRISPY COFFEE COOKIES

Steps:

• In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.