Coffee House Cookies Pampered Chef Recipes

COFFEE HOUSE COOKIES (PAMPERED CHEF)

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt and set aside.
• In a large mixing bowl, beat butter and brown sugar until creamy.
• Add egg and vanilla to creamed mixture; beat well.
• Gradually add flour mixture to creamed mixture.
• Stir in 2/3 cup pecans and 2/3 cup chocolate chucks into cookie dough.
• Cut candy bars int small pieces and set aside.
• Using a large scoop, drop dough onto stone or cookie sheet, about 3-inches apart.
• (Cookies will spread when baking.) Flatten scoops slightly with palm of hand.
• Lightly press a few pecan pieces, a few chocolate chucks and a few candy pieces into each cookie.
• Bake for 14-16 minutes or until cookies are almost set.
• (Centers will be soft, do not over bake.) Cook for 5 minutes on stone or cookies sheet.
• Remove cookies to wire rack to cool completely.
• ~NOTE~Chocolate candy bars with nougat and nuts are favorite choices for this cookie.
• Also delicious are chocolate covered peppermint patties, chocolate covered caramels and chocolate peanut butter cups.

COFFEE COOKIES

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.

COFFEE COOKIES

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.