WHITE CHOCOLATE-MOCHA-OATMEAL COOKIES
This is a quick and easy recipe I came up with one night. It's a great way to have a hint of sweetness without over-doing it and feeling guilty!
Provided by Marie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
- Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
- Repeat 2 more times with remaining dough to make 36 cookies.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 3.6 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 25.4 mg, Sugar 7.1 g
SEA SALT MINT WHITE MOCHA COOKIES
This recipe came from my mom's Grandma Alice, who taught her how to bake. Grandma Alice always had a fresh plate of warm cookies on her counter. I learned some of her recipes by heart as a child, and I've been making these since high school. They taste like Christmas.-Kristin Bowers, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 26 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, espresso powder, salt and baking soda; gradually beat into creamed mixture. Stir in oats and white chips., Drop dough by scant 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 229 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.
Nutrition Facts :
MOCHA ALMOND COOKIES
Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
- Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
MOCHA SLICE COOKIES
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.
- Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.
- Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely.
MOCHA WHITE CHOCOLATE CHUNK COOKIES
Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.
Provided by Sarah-May
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
- Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
- Drop tablespoonfuls of dough onto the prepared baking sheets.
- Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 23.2 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 115.7 mg, Sugar 15.8 g
DARK MOCHA COOKIES
Provided by Food Network
Time 50m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- HEAT oven to 325 degrees F. Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended.
- USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick.
- BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely.
- *Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.
DOUBLE CHOCOLATE MOCHA DROP COOKIES
Provided by Joan Nathan
Categories dessert
Time 30m
Yield About 3 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
- Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
- Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
- Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips. Let sit for an hour, covered.
- Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
- Bake for 15 minutes.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 22 milligrams, Sugar 11 grams, TransFat 0 grams
MINT MOCHA COOKIES
Two decadent things I love love love to get this time of year are white chocolate peppermint mochas (just a sip gets me singing a Christmas song) and peppermint bark - yummy! These inspired my creativity to tweak a recipe my sister-in-law suggested for chocolate-mint brownie cookies. Next time, I'm going to make sure I grab a coffee and enjoy them together - yum!
Provided by Rhonda Garcia
Categories Desserts Cookies Chocolate Cookie Recipes
Time 28m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine 3/4 the chocolate chips with coffee in a small, heavy saucepan over low heat. Melt, remove from heat, and stir. Repeat this process, stirring until smooth, 4 to 6 minutes total. Remove from heat. Cool to room temperature.
- Combine flour, baking soda, and salt in a small bowl.
- Beat butter, white sugar, brown sugar, peppermint extract, and vanilla extract in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate. Beat in the flour mixture gradually. Stir in the remaining chocolate chips and creme de menthe chips. Drop dough by rounded tablespoons onto the prepared baking sheets.
- Bake in the preheated oven until sides are set but centers are still soft, 8 to 12 minutes. Let cool for 2 minutes. Press your thumb into each cookie; top thumbprints with crushed candy canes.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over cookies.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 32.8 g, Cholesterol 26.2 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.9 g, Sodium 89.4 mg, Sugar 22.1 g
HAZELNUT MOCHA MORSELS
These tender cookies, with a crunchy nut pressed on top of each one, come from Better Homes and Gardens' book "Old-Fashioned Home Baking."
Provided by the_cookie_lady
Categories Dessert
Time 23m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 12
Steps:
- In a cup, dissolve coffee crystals in milk. Add vanilla and set aside.
- In a large mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for about 30 second or until softened.
- Add about half of the flour to the margarine. Then add sugar, cocoa powder, egg yolks, and coffee mixture. Beat until thoroughly combined, scraping bowl occasionally. Then beat or stir in the remaining flour. If necessary, cover and chill dough until it is easy to handle.
- Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press a hazelnut or a pecan or walnut half in the center of each ball.
- Bake in a 375 degree oven for 8 to 10 minutes or until the edges are firm. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.
- To make icing: In a small bowl, combine remaining ingredients to make an icing of drizzling consistency.
- Drizzly icing over cookies.
Nutrition Facts : Calories 80.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 9, Sodium 51.4, Carbohydrate 9, Fiber 0.3, Sugar 4.6, Protein 0.8
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