Coffee Cookie Butter Cones Recipes

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TOFFEE COFFEE COOKIES



Toffee Coffee Cookies image

My favorite ice cream flavor features coffee and toffee flavors, so I thought, why not pack that same great taste into a cookie? The toffee bits are a happy surprise. -Joanne Wright, Niles, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 14

3 tablespoons instant coffee granules
1 tablespoon hot water
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate English toffee bits
1 cup 60% cacao bittersweet chocolate baking chips

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.

Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 82mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

COOKIES AND CREAM ICE CREAM CONES



Cookies and Cream Ice Cream Cones image

A chocolaty homemade delight!

Provided by Bridget Mulcahy

Categories     Desserts

Time 21m

Yield 6

Number Of Ingredients 8

10 chocolate sandwich cookies (such as Oreo®), crushed
½ cup white sugar
½ cup all-purpose flour
2 egg whites
¼ cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Whisk cookie crumbs, sugar, flour, egg whites, milk, butter, vanilla extract, and salt together in a large bowl until batter is smooth.
  • Heat an oiled griddle over medium-high heat. Drop batter by large spoonfuls onto griddle and cook until edges are set, 4 to 5 minutes. Flip and continue to cook until disc is firm, 1 to 2 minutes.
  • Roll disc into a cone shape. Prop up the disc in place for 1 to 2 minutes until hardened into a cone. Repeat with remaining batter.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 37.2 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 3.2 g, Sodium 156.5 mg, Sugar 24.1 g

CAFé COFFEE COOKIES



Café Coffee Cookies image

Coffee lovers, here's a sweet way to get your java. Super-size cookies offer super-size satisfaction.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 15

Number Of Ingredients 13

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar

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.

Nutrition Facts : Calories 330, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 30 g, TransFat 0 g

BRAZILIAN COFFEE COOKIES



Brazilian Coffee Cookies image

A gingersnap-like cookie with real coffee flavor.

Provided by Patty

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Yield 24

Number Of Ingredients 11

⅓ cup shortening
½ cup packed brown sugar
½ cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 tablespoon milk
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons instant coffee powder

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
  • Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
  • Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
  • Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
  • Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.8 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 71.4 mg, Sugar 8.7 g

COFFEE CAKE SCONES WITH PECAN STREUSEL CRUNCH



Coffee Cake Scones With Pecan Streusel Crunch image

Make and share this Coffee Cake Scones With Pecan Streusel Crunch recipe from Food.com.

Provided by evelynathens

Categories     Scones

Time 38m

Yield 12 serving(s)

Number Of Ingredients 21

1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 cup firmly packed dark brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
5 tablespoons cold unsalted butter, cubed
1 teaspoon vanilla extract
1/3 cup chopped pecans
4 cups all-purpose flour
5 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 1/2 teaspoons freshly grated nutmeg
1/2 teaspoon ground cardamom
12 tablespoons cold unsalted butter, cubed
1/2 cup granulated sugar
4 large eggs
1 cup heavy cream
1 tablespoon vanilla extract
3/4 cup raisins
2 tablespoons milk, for brushing the unbaked scones

Steps:

  • Make the streusel: Preheat oven to 400°F; set out two cookie sheets or rimmed baking sheets; combine the flour, brown sugar, cinnamon and nutmeg in a medium-size mixing bowl; add the butter, vanilla and pecans; using a pastry blender, cut the butter into the flour mixture until it is reduced to small bits; crumble and press the mixture between your fingertips until it adheres to itself and forms moist, sandy-textured lumps; set aside.
  • Make the scone dough: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg and cardamom; drop in the chunks of butter and, using a pastry blender, cut the chunks into the flour until they are reduced to the size of large pearls; stir in the granulated sugar; add the raisins to the flour along with the liquid mixture and stir to form a dough.
  • Turn the dough onto a lightly floured work surface and knead lightly about 10 times; divide the dough in half and form each piece into a 6 1/2- to 7-inch round disc; cut each round into 6 pie-shaped wedges; carefully pick up each scone, brush the top with a little of the milk and press a large handful of the streusel mixture on the top; after it is covered with the topping mixture, carefully transfer the scone to the baking sheet, placing the scones about 2 1/2 inches apart.
  • Bake the scones for 17 to 18 minutes, or until golden and set; cool the scones on the baking sheet for a minute, then remove them to a cooling rack.
  • Serve warm, or cool thoroughly; store in an airtight container, for up to 3 days (or freeze) and reheat at another time.

SUGAR CONE CHOCOLATE CHIP COOKIES



Sugar Cone Chocolate Chip Cookies image

If I could make a batch of cookies a day, I'd be in baking heaven. I made these for my boys when they were growing up, and now I treat my grandkids, too. Everyone loves the tasty blend of chocolate chips, crumbled sugar cones and sprinkles. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 6 dozen.

Number Of Ingredients 11

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
3 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups milk chocolate chips
2 cups coarsely crushed ice cream sugar cones (about 16)
1 cup sprinkles

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips, crushed sugar cones and sprinkles., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 66mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

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