Cappuccino Chocolate Bites Recipes

CAPPUCCINO-CHOCOLATE BITES

Steps:

• Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
• Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
• Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
• Bring cream to a simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours (up to overnight). Whisk to soft peaks before using.
• Transfer filling to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar.

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
• In another large bowl, mix flour, cocoa, coffee granules, baking powder, baking soda and salt. Gradually add to butter mixture, beating on low speed just until blended. Stir in cinnamon chips. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheets to cooling racks.

CAPPUCCINO-CHOCOLATE BITES

Steps:

• Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
• Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
• Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
• Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners' sugar. Cookies can be refrigerated in an airtight container up to 1 day.

CAPPUCCINO-CHOCOLATE BITES

Steps:

• Whisk flour, expresso, and salt in a bowl, set aside. Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment, mix on med-high speed until pale and fluffy. Mix in vanilla. Reduce speed to med-low. Add flour mixture; mix utnil dough comes together. Shape into a disk and wrap in plastic. Refrigerate 30 minutes. Preheat oven to 350. Let dough stand at room temp. 10 minutes. Roll between 2 sheets of parchment to 1/8 inch thick. Cut out rounds with 1 1/8 in cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps, cut out. Freeze 10 minutes. Bake until set but not borwned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks, cool completely. Bring cream to simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours, up to overnight. Whisk to soft peaks before using. Transfer filling to a pastry bag, fitted wiht a 1/4 inch plain round tip. Pipe about 1 tsp filling onto bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar. Cookies are best eaten day of, but can be refrigerated in an airtight container up to 1 day.

CHOCOLATE TOFFEE BITES

Steps:

• Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container.

CAPPUCCINO LOVE BITES

Steps:

• Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds.
• Add 1 cup sugar, baking powder, and salt.
• Beat until mixture is combined, scraping side of bowl occasionally.
• Beat in egg, liqueur, and vanilla until combined.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour.
• If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
• Preheat oven to 350°F
• Lightly grease cookie sheets; set aside.
• Shape dough into 1-inch balls.
• Combine remaining 1/2 cup sugar and coffee crystals.
• Roll dough balls in sugar mixture.
• Place balls 2 inches apart on prepared cookie sheets.
• Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown.
• Immediately press a chocolate kiss into the center of each cookie.
• If desired, while chocolate is still warm, swirl it gently using your finger or with a knife.
• Transfer cookies to wire racks and cool completely.
• Makes 48 cookies.

CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.

ULTIMATE CHOCOLATE-CAPPUCCINO COOKIE CUPS

Steps:

• Heat oven to 375°F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
• Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
• In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.

MARTHA'S CAPPUCCINO-CHOCOLATE SANDWICH COOKIES

Steps:

• In a small saucepan, bring heavy cream to a simmer. Pour over milk chocolate in a bowl; stir until smooth. Press plastic wrap directly onto surface; refrigerate at least 4 hours or up to overnight.
• Meanwhile, whisk together flour, espresso, and salt in a bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Turn out dough onto a sheet of plastic wrap, shape into a disk and tightly wrap in plastic. Refrigerate 30 minutes.
• Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll out between sheets of parchment until 1/8 inch thick. Using a 2-inch cookie cutter, cut out rounds; transfer to parchment-lined baking sheets about 1/2 inch apart. Reroll scraps to cut out more cookies. Freeze 10 minutes.
• Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks to cool completely.
• Meanwhile, whisk the chilled heavy cream mixture until soft peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 2 teaspoons on bottoms of half the cookies; sandwich with remaining cookies. Drizzle melted dark chocolate over cookies in a crosshatch pattern, if desired. Cookies can be refrigerated in a single layer in an airtight container up to 1 day.