Caffeine Buzz Cappuccino Cookies Recipes

CAPPUCCINO CHIP COOKIES

Steps:

• Preheat oven to 375F degrees.
• Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands.
• Add butter, egg, and vanilla.
• Mix until all is blended.
• Shape into walnut size balls and place 2" apart on a parchment lined baking sheet.
• Bake for 12 to 15 minutes.
• Cool 5 minutes on baking sheet.
• Remove to racks to finish cooling.

CAPPUCCINO COOKIES

Steps:

• Dissolve cappuccino powder in hot water. Let cool slightly.
• In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
• Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
• Chill for 1 hour.
• Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
• Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
• Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
• Let dry and enjoy! :).

CAFFEINE-BUZZ CAPPUCCINO COOKIES

Steps:

• Preheat oven to 375°F.
• Place soft, partially melted butter in a large mixing bowl.
• Add the sugar, salt, espresso powder, and vanilla and stir well.
• Add the egg and stir well again.
• Add the baking soda and flour and mix until well blended.
• Stir in all the chips.
• Scoop out rounded tablespoons of dough onto lightly greased or parchment paper covered baking sheets.
• Bake for 10 to 14 minutes, until bottoms are lightly browned (tops should not darken).
• Remove from oven and let rest on pan for 5 minutes then slide onto a wire rack to cool completely.

CAPPUCCINO COOKIES

Steps:

• In a large bowl, combine cappuccino mix and cream cheese.
• Use an electric mixer to beat on medium speed until smooth.
• Add egg and almond extract; beat until creamy.
• Stir in sugar cookie mix, ground almonds and flour to form dough.
• Divide dough in half and roll into two 2-inch diameter logs.
• Wrap cookie dough in plastic wrap and refrigerate at least 1 hour.
• Note: Dough will keep wrapped in plastic in refrigerator for 4-5 days.
• Preheat oven to 350°F
• Slice dough into 1/4 inch thick wafers.
• Place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.
• Bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.
• Let cool on a wire rack prior to serving.

CAPPUCCINO COOKIES

Steps:

• Beat butter in large bowl with electric mixer at medium speed until smooth.
• Add brown sugar; beat until well blended.
• Heat milk in small saucepan over low heat; add coffee granules, stirring to dissolve.
• Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended.
• Combine flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended.
• Shape dough into 2 logs, about 2 inches in diameter and 8 inches long (dough will be soft; sprinkle lightly with flour if too sticky to handle).
• Roll logs in chocolate sprinkles, coating evenly, or leave rolls plain and dip in chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight.
• Preheat oven to 350°F Grease cookie sheets.
• Cut into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.
• Bake 10-12 minutes or until edges are lightly browned. Transfer to wire rack to cool. Dip plain cookies in melted semisweet or white chocolate.

CAPPUCCINO CHIP COOKIES

Steps:

• In a medium bowl stir together flour, baking powder, salt and cinnamon.
• In a large bowl cream together butter and sugars until combined.
• Stir in the egg.
• In a small bowl mix espresso powder and vanilla until dissolved.
• Stir espresso mixture into butter mixture until combined.
• Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.
• Cover and refrigerate dough for 1 hour.
• Preheat oven to 375.
• Grease 2 baking sheets.
• Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets.
• Leave about 2" between rounds.
• Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.
• Cool on baking sheet a few minutes then remove to a wire rack and cool completely.