CAPPUCCINO-CHOCOLATE BITES
Flecks of espresso are dotted throughout these petite cookies, which are sandwiched together with creamy milk-chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
- Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
- Bring cream to a simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours (up to overnight). Whisk to soft peaks before using.
- Transfer filling to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar.
CAPPUCCINO-CHOCOLATE BITES
Steps:
- Whisk flour, espresso, and salt in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle, and mix on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Shape into a disk, and wrap in plastic. Refrigerate 30 minutes.
- Preheat oven to 350°F. Let dough stand at room temperature 10 minutes. Roll between sheets of parchment to 1/8 inch thick. Cut out rounds with a 1 1/8-inch cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps; cut out. Freeze 10 minutes.
- Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks; cool completely.
- Bring cream to a simmer. Pour over chocolate; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours or up to overnight. Whisk to soft peaks; transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 1 teaspoon filling on bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and confectioners' sugar. Cookies can be refrigerated in an airtight container up to 1 day.
CAPPUCCINO LOVE BITES
For this super-easy garnish, press a striped chocolate kiss into each baked cookie while it's still warm. After the chocolate softens, you can swirl it with a knife.
Provided by Annacia
Categories Dessert
Time 35m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds.
- Add 1 cup sugar, baking powder, and salt.
- Beat until mixture is combined, scraping side of bowl occasionally.
- Beat in egg, liqueur, and vanilla until combined.
- Beat in as much flour as you can with the mixer.
- Stir in any remaining flour.
- If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
- Preheat oven to 350°F
- Lightly grease cookie sheets; set aside.
- Shape dough into 1-inch balls.
- Combine remaining 1/2 cup sugar and coffee crystals.
- Roll dough balls in sugar mixture.
- Place balls 2 inches apart on prepared cookie sheets.
- Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown.
- Immediately press a chocolate kiss into the center of each cookie.
- If desired, while chocolate is still warm, swirl it gently using your finger or with a knife.
- Transfer cookies to wire racks and cool completely.
- Makes 48 cookies.
Nutrition Facts : Calories 86.5, Fat 4.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 21.3, Carbohydrate 10.9, Fiber 0.2, Sugar 6.4, Protein 0.8
CAPPUCCINO-CHOCOLATE BITES
Steps:
- Whisk flour, expresso, and salt in a bowl, set aside. Put butter and sugar into the bowl of an electric mixer fitted with paddle attachment, mix on med-high speed until pale and fluffy. Mix in vanilla. Reduce speed to med-low. Add flour mixture; mix utnil dough comes together. Shape into a disk and wrap in plastic. Refrigerate 30 minutes. Preheat oven to 350. Let dough stand at room temp. 10 minutes. Roll between 2 sheets of parchment to 1/8 inch thick. Cut out rounds with 1 1/8 in cutter; space 1/2 inch apart on baking sheets lined with parchment. Reroll scraps, cut out. Freeze 10 minutes. Bake until set but not borwned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks, cool completely. Bring cream to simmer in a saucepan. Pour over chocolate in a bowl; stir until smooth. Press plastic wrap onto surface; refrigerate at least 4 hours, up to overnight. Whisk to soft peaks before using. Transfer filling to a pastry bag, fitted wiht a 1/4 inch plain round tip. Pipe about 1 tsp filling onto bottoms of half the cookies; sandwich with remaining cookies. Dust with cocoa and sugar. Cookies are best eaten day of, but can be refrigerated in an airtight container up to 1 day.
CRISPY CHEWY CHOCOLATE CHIP CAPPUCCINO COOKIES
Coffee flavor enhances the chocolate in these fantastic chocolate chip cookies. No ordinary chocolate chip cookie here. You taste the cappuccino but it's not overbearing. These are crisp but chewy at the same time. As you take a bite, you get a crunch but the center is nice and chewy. Coffee lovers should give these a try.
Provided by Becky Hudgins
Categories Cookies
Time 45m
Number Of Ingredients 13
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.
ULTIMATE CHOCOLATE-CAPPUCCINO COOKIE CUPS
Prize-Winning Recipe 2006! Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
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 170, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 22 g, TransFat 1 g
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
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