Coffee Cookie Butter Cones Recipes

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.

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper and draw a 6-inch circle in the center of each. Dust the parchment with flour.
• Whisk together the flour, baking soda and salt in a large bowl.
• In a second large bowl, beat together the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Stir in the chocolate chips.
• Divide the dough into eight portions. Transfer one portion to the center of the circle on one of the prepared baking sheets. Press flat, then dust with more flour and place another sheet of parchment paper on top. With a rolling pin, roll the dough out into a 6-inch circle, using the circle on the parchment as your guide. Remove the top piece of parchment and bake until almost done, about 12 minutes. Immediately transfer the cookie with its parchment to a work surface. Lay a piece of parchment on top of the cookie and flip the cookie and parchment over. Using a rolling pin, gently roll to compress the cookie. Then use the parchment to roll the cookie around a large waffle cone filled and wrapped in foil. Let the cookie cool completely before removing the cone, about 15 minutes.
• Repeat with the remaining cookie dough and the other baking sheet, timing batches to finish baking right when it's time to remove the cone from the cooled cookie.

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.

Steps:

• In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition. , Place ice cream cones in muffin cups. Spoon about 3 tablespoons batter into each cone, filling to 3/4 in. from the top., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on wire racks. Frost and decorate as desired.