Chocolate Cappuccino Cookies Recipes

Steps:

• In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast almonds in oven for 10 minutes or until brown.
• Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
• Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
• Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
• Bake for 10 minutes.

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.

Steps:

• 1. Preheat oven to 375F. In a bowl, add all your dry ingredients and sift or mix well.
• 2. In your mixer bowl or bowl using hand mixer, beat your sugars and butter and shortening till light and fluffy. Turn off mixer. In a mini bowl, disolve the instant coffee with the water. Add to the cream mixture, add your vanilla, finally your egg.
• 3. Slowly add your dry ingredients, till soft dough forms. Turn off mixer. Add your crushed pounded caramels and stir into batter till thoroughy incorporated. **See Cooks Notes Using a small wet cookie scoop (wet - meaning that you dip the scooper in water every 2-3 scoops to ensure easier handling), scoop out dough and bake for 7-8 minutes. Remove from oven, and let the cookies rest on the cookie sheet for a few minutes till able to easily remove without breaking unto the cooling racks.
• 4. When all the cookies are on the cooling racks. Place chcolate chips and butter or shortening in a microwave safe bowl. Nuke in 10-15 second increments till very glossy and liquid. Add chocolate mixture into a squeeze bottle and drizzle over cookies. Or, you can use the back of a spoon if desired. Cooks notes: Please use 2 gallon size bags to crush the Werther's caramels using a meat grinder or rolling pin. If you place the candies in a food processor, they will grind up nice and fine, however, it will change the conistency of the cookie. Place candies in one bag, place another bag over, and then take out your frustrations.... Enjoy!

Steps:

• 1. Preheat oven to 300 degrees. In a large mixing bowl, whisk together flour, graham cracker crumbs, baking soda, salt, cocoa powder, cappuccino powder, and instant coffee.
• 2. In another large mixing bowl, beat butter, sugar, and brown sugar until creamy.
• 3. Beat in eggs and vanilla.
• 4. Gradually beat in the flour mixture.
• 5. Fold in chocolate chips.
• 6. Drop tablespoon-size balls onto a cookie sheet lined with parchment paper.
• 7. Bake for 15-17 minutes or until set (depending on your oven).
• 8. Cool for 2 minutes before removing to wire racks.

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.