Coffee Cookies Recipes

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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

COFFEE COOKIES



Coffee Cookies image

I have had this recipe since 1984. It originall came from a Paul Prudhomme cookbook (Louisiana Kitchen).

Provided by Schweik

Categories     Drop Cookies

Time 26m

Yield 40 cookies

Number Of Ingredients 8

1 cup unsalted butter, slightly softened
1 1/4 cups sugar
1/2 cup instant coffee powder
2 tablespoons vanilla extract
1 1/2 teaspoons vanilla extract
3 egg yolks
2 1/2 cups cake flour, plus
3 teaspoons cake flour

Steps:

  • Preheat oven to 350 degrees.
  • Cream the butter with an electric mixer on high speed until smooth (about 1 minute). Add sugar and beat on high until thouroughly blended (another minute).
  • In a separate bowl, mix the coffee powder, vanilla and egg yolks until the coffee is dissolved. Thoughoughly blend this into the butter/sugar mixture. Then add the flour and mix on high until well blened, about 1 to 2 minutes, scraping the sides of the bowl. Drop by the teaspoonful 1 1/2 to 2 inches apart onto a greased cookie sheet. Bake until lightly browned on the edges, about 16 to 18 minutes. Cool on the cookie sheet until they start to harden (about 3 to 5 minutes) and finish cooling on a wire rack. Store in an airtight container.

CHEWY COFFEE COOKIES



Chewy Coffee Cookies image

Provided by Food Network Kitchen

Time 2h

Yield about 24

Number Of Ingredients 11

3 tablespoons coffee beans
1/3 cup turbinado sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
2/3 cup confectioners' sugar
2 to 4 teaspoons milk or water

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.

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.

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

CRISPY COFFEE COOKIES



Crispy Coffee Cookies image

I created this recipe because I wanted an easy-to-make cookie that folks can't resist. These tempting treats have a hint of coffee flavor and aren't overly sweet.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 9

1 cup sugar
3/4 cup vegetable oil
1/3 cup instant coffee granules
2 tablespoons hot water
2 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
Additional sugar

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.

Nutrition Facts : Calories 118 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 84mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

COFFEE COOKIES



Coffee Cookies image

Make and share this Coffee Cookies recipe from Food.com.

Provided by CoffeeB

Categories     Dessert

Time 30m

Yield 4 1/2 dozen

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1 tablespoon instant coffee granules
1 teaspoon warm water
1 egg
2 ounces unsweetened chocolate squares, melted and cooled
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
3 tablespoons shortening

Steps:

  • In a mixing bowl, cream butter, shortening and sugars.
  • Dissolve coffee in water.
  • Add to creamed mixture with egg and melted chocolate.
  • Mix well.
  • Combine flour, cinnamon and salt.
  • Gradually add to creamed mixture (dough will be sticky).
  • Shape into two 6 1/2 inch rolls.
  • Wrap each in plastic wrap.
  • Refrigerate for 4 hours.
  • Unwrap and cut into 1/4 inch slices.
  • Place 2 inches apaprt on ungreased baking sheets.
  • Bake at 350 degrees for 10-12 minutes or until firm.
  • Remove to wire racks to cool.
  • In a small saucepan over low heat, melt chocolate chips and shortening.
  • Dip each cookie halway, shake off excess.
  • Place on waxed paper to harden.

IRISH COFFEE COOKIES



Irish Coffee Cookies image

Soft, chewy coffee cookies with a subtle hint of whiskey flavor. Plan ahead, as these require a bit of refrigeration time.

Provided by Kim

Time 2h15m

Yield 32

Number Of Ingredients 14

1 cup whiskey
⅓ cup firmly packed dark brown sugar
4 tablespoons instant espresso powder
2 tablespoons whiskey
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup unsalted butter, softened
¾ cup firmly packed dark brown sugar
¼ cup white sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
4 (1 ounce) squares white chocolate, chopped

Steps:

  • Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
  • Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
  • Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
  • Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 104.4 mg, Sugar 10.9 g

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