Chocolate Cappuccino Cookies Recipes

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CHOCOLATE CAPPUCCINO COOKIES



Chocolate Cappuccino Cookies image

Enjoy these delicious chocolate and cappuccino cookies - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 96

Number Of Ingredients 10

2 cups butter or margarine, softened
4 cups packed light brown sugar
4 eggs
5 1/2 cups Gold Medal™ all-purpose flour
1 cup unsweetened baking cocoa
1/4 cup instant coffee granules or crystals
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 bag (10 oz) cinnamon-flavored baking chips

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.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg

WHITE CHOCOLATE CAPPUCCINO



White Chocolate Cappuccino image

Four ingredients and you will be rewarded with this tasty coffee drink.

Provided by Yoly

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 5m

Yield 1

Number Of Ingredients 4

2 tablespoons white chocolate chips
½ cup milk
1 tablespoon white chocolate flavored syrup
½ cup hot freshly brewed coffee

Steps:

  • Place white chocolate chips in mug.
  • Heat milk and white chocolate syrup in a saucepan over medium heat over a low simmer. Froth hot milk using an immersion blender.
  • Pour hot coffee over chocolate chips. Carefully pour frothed milk over brewed coffee.

Nutrition Facts : Calories 243 calories, Carbohydrate 31.9 g, Cholesterol 14.5 mg, Fat 10.3 g, Protein 5.8 g, SaturatedFat 6.3 g, Sodium 81.6 mg, Sugar 27.8 g

ULTIMATE CHOCOLATE-CAPPUCCINO COOKIE CUPS



Ultimate Chocolate-Cappuccino Cookie Cups image

Prize-Winning Recipe 2006! Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 9

2 tablespoons cappuccino-flavored instant coffee mix
1 tablespoon water
1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk or chocolate chip cookie mix
3 tablespoons vegetable oil
1 egg
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1 teaspoon coffee-flavored liqueur
1 cup Cool Whip frozen whipped topping, thawed
36 chocolate-covered espresso beans

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.

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 22 g, TransFat 1 g

CAPPUCCINO-CHOCOLATE BITES



Cappuccino-Chocolate Bites image

Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 9

2/3 cup all-purpose flour
1 tablespoon finely ground espresso beans
1/8 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/4 cup confectioners' sugar, plus more for dusting
1/4 teaspoon pure vanilla extract
1/3 cup heavy cream
2 1/2 ounces milk chocolate, finely chopped
Unsweetened cocoa powder, for dusting

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



Chocolate Cappuccino Cookies image

These chocolaty cookies have a mild coffee flavor that makes them a hit with whoever tries them.-Eleanor Senske, Rock Island, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 10

1 tablespoon instant coffee granules
1 tablespoon hot water
1 egg white
3/4 cup plus 1 tablespoon sugar, divided
1/4 cup canola oil
2 tablespoons corn syrup
2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt

Steps:

  • In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar. , Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 1g protein.

CAPPUCCINO DOUBLE CHOCOLATE CHIP COOKIES



Cappuccino Double Chocolate Chip Cookies image

Great to have on hand--I feel safe when I know ther's a jar of these in my kitchen when I get an attack of the "midnight hungries!"

Provided by JamesDeansGirl

Categories     Drop Cookies

Time 23m

Yield 42 cookies

Number Of Ingredients 15

2 1/2 teaspoons instant coffee granules
1 tablespoon boiling water
1 cup butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves (I usually leave these out)
1/4 teaspoon nutmeg
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups white chocolate chips (or you can use cappuccino chips(from the King Arthur Catalogue)

Steps:

  • Preheat oven to 375°F.
  • Dissolve the coffee powder in the boiling water; set aside.
  • Cream the butter and brown sugar together until fluffy with an electric mixer on medium speed.
  • Add the eggs, coffee mixture, and vanilla; blend well.
  • Combine the flour, baking soda, salt, and spices; gradually add to the creamed mixture with the mixer on low speed, beating just until combined.
  • Stir in both chocolate chips.
  • Drop dough by heaping Tbsp 2" apart onto ungreased cookie sheets.
  • Bake for 8-10 minutes or until set.
  • Let cookies stand on the sheets for 1 minute before transfering them to wire racks to cool completely.

Nutrition Facts : Calories 160.5, Fat 8.4, SaturatedFat 5.1, Cholesterol 22.5, Sodium 86.7, Carbohydrate 20.7, Fiber 0.6, Sugar 14.3, Protein 1.7

CAPPUCCINO COOKIES



Cappuccino Cookies image

Coffee lovers will really enjoy these tender bites with the two hits of coffee flavor...in the cookie and the glaze.-Heather Rotunda, Saint Cloud, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 14

1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 cup butter, softened
1/2 cup confectioners' sugar
2-1/4 cups all-purpose flour
1 tablespoon baking cocoa
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
GLAZE:
2 cups confectioners' sugar
1/4 cup cold brewed coffee
4 teaspoons butter, melted
1/4 teaspoon ground cinnamon
30 chocolate-covered coffee beans

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.

Nutrition Facts : Calories 127 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 66mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE DIP CAPPUCCINO SHORTBREAD



Chocolate Dip Cappuccino Shortbread image

Make and share this Chocolate Dip Cappuccino Shortbread recipe from Food.com.

Provided by LeeAnn

Categories     Dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 7

4 teaspoons instant coffee
1 cup butter, room temperature (do not use margarine)
1/2 cup sugar
1/2 teaspoon vanilla
1 3/4 cups flour
1/4 cup cornstarch
4 ounces semisweet chocolate

Steps:

  • Put instant coffee in a small dish and grind fine with the back of a spoon.
  • Mix coffee, butter and sugar.
  • Add vanilla.
  • Sift dry ingredients then add to the butter mixture.
  • Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
  • Bake 325°F for about 15 minutes or until the edges just start to brown.
  • Let cool and dip end in melted chocolate.
  • Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
  • Enjoy.

MARTHA'S CAPPUCCINO-CHOCOLATE SANDWICH COOKIES



Martha's Cappuccino-Chocolate Sandwich Cookies image

A milk chocolate ganache serves as the filling in these sandwich cookies boosted by a grown-up addition of ground espresso. Martha made this recipe on episode 507 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen sandwiches

Number Of Ingredients 9

1 1/3 cup heavy cream
10 ounces milk chocolate, finely chopped
1 1/3 cups all-purpose flour
2 tablespoons finely ground espresso beans
1/4 teaspoon coarse salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
Dark chocolate, melted, for drizzling (optional)

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.

CHOCOLATE COFFEE COOKIES



Chocolate Coffee Cookies image

These are the best and one of my favorite cookie recipes, and I have made my share of many recipes over the years but have always come back time after time to make these cookies, I just love the coffee and chocolate taste! --- you may substitute 1-1/2 teaspoons vanilla for the maple extract :)

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 18m

Yield 30-35 COOKIES

Number Of Ingredients 12

3/4 cup brown sugar, firmly packed
1/2 cup white sugar
1/2 cup butter, softened
1/2 cup Crisco shortening
1 teaspoon maple extract
1 large egg, slightly beaten
1 3/4 cups flour
2 teaspoons instant coffee granules
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)

Steps:

  • Set oven to 350°.
  • Set oven rack to second-lowest position.
  • Prepare/grease a large cookie sheet.
  • Cream sugars with butter and shortening (about 2 minutes).
  • Beat in egg and maple extract.
  • In a bowl, sift dry ingredients, and add to the creamed mixture; beat until combined.
  • Add in the chocolate chips and nuts.
  • Drop by tablespoonfuls onto a greased cookie sheet.
  • Bake for 8-10 minutes (don't overbake!).
  • Cool and remove to a wire rack.

Nutrition Facts : Calories 147.6, Fat 8.4, SaturatedFat 3.9, Cholesterol 14.3, Sodium 112.5, Carbohydrate 18, Fiber 0.5, Sugar 11.8, Protein 1.2

CAPPUCCINO COOKIE BAR



Cappuccino Cookie Bar image

A sweet and addicting chocolate treat!

Provided by BIGGUYCRAIG

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 9

1 cup butter, softened
1 cup light brown sugar
1 egg yolk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
8 (1.5 ounce) bars chocolate candy
1 ½ cups chopped walnuts
½ cup ground coffee beans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, cream together the butter, brown sugar, egg yolk and vanilla until smooth. Combine the flour and salt; stir into the creamed mixture. Spread evenly into the prepared pan.
  • Bake for 15 minutes in the preheated oven. Remove from the oven and place chocolate bars over the top in a single layer. Let stand until chocolate is soft enough to spread. Spread the chocolate out smooth and sprinkle with walnuts and ground coffee. Allow the bars to cool completely before cutting into squares.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 22 g, Cholesterol 32.3 mg, Fat 17.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.1 g, Sodium 90.5 mg, Sugar 14.3 g

CAPPUCCINO-CHOCOLATE BITES



Cappuccino-Chocolate Bites image

Categories     Cookies     Sandwich     Chocolate     Bake     Pastry     Simmer

Yield Makes about 2 1/2 dozen

Number Of Ingredients 9

2/3 cup all-purpose flour
1 tablespoon finely ground espresso beans
1/8 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/4 cup confectioners' sugar, plus more for dusting
1/4 teaspoon pure vanilla extract
1/3 cup heavy cream
2 1/2 ounces milk chocolate, finely chopped
Unsweetened cocoa powder, for dusting

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.

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