CHOCOLATE CAPPUCCINO COOKIES
Enjoy these delicious chocolate and cappuccino cookies - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 96
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
- In another large bowl, mix flour, cocoa, coffee granules, baking powder, baking soda and salt. Gradually add to butter mixture, beating on low speed just until blended. Stir in cinnamon chips. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg
CHOCOLATE CAPPUCCINO COOKIES
These chocolaty cookies have a mild coffee flavor that makes them a hit with whoever tries them.-Eleanor Senske, Rock Island, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 1g protein.
CAPPUCCINO-CHOCOLATE CUPCAKES
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups with ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h5m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
- Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
- Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.
Nutrition Facts : Calories 249 g, Fat 12 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g
WHITE CHOCOLATE-CAPPUCCINO COOKIES
These adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 97 calories, Fat 5g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
ULTIMATE CHOCOLATE CAPPUCCINO COOKIE CUPS (COOKIE MIX)
Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.
Provided by Mom2Rose
Categories Candy
Time 1h15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 78.5, Fat 4.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 27, Carbohydrate 9.6, Fiber 0.2, Sugar 8.6, Protein 0.5
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