HAZELNUT CAPPUCCINO CRINKLES
Are you a coffee lover? Add a little java to classic crinkly chocolate cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
- Roll dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheet.
- Bake about 9 minutes or until set. Immediately press candy piece into top of each cookie. Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 11 g, TransFat 0 g
CAPPUCCINO CRINKLES
Make and share this Cappuccino Crinkles recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 23m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
- Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon.
- Beat until combined, scraping sides of the bowl occasionally.
- Beat in egg whites and yogurt until combined.
- Beat in as much of the flour as you can with the mixer.
- Stir in remaining flour with a wooden spoon.
- Place granulated sugar in a small bowl.
- Drop dough by heaping teaspoons into sugar and roll into balls.
- Roll again in sugar.
- Place balls 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes or until edges are firm.
- Transfer cookies to wire racks and cool.
CHOCOLATE CRINKLE COOKIES
When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. -Maria Groff, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HAZELNUT CAPPUCCINO CRINKLES (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F
- In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
- Roll dough into 1-inch balls; roll in powdered sugar.
- Place 2 inches apart onto ungreased cookie sheet.
- Bake about 9 minutes or until set.
- Immediately press candy piece into top of each cookie.
- Cool 1 minute; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 22.5, Fat 1.5, SaturatedFat 0.2, Cholesterol 7, Sodium 2.4, Carbohydrate 2, Sugar 2, Protein 0.2
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FUDGY CAPPUCCINO CRINKLES - CATZ IN THE KITCHEN
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5/5 (1)Total Time 25 minsCategory DessertCalories 69 per serving
- Pre-heat oven to 350 degrees. Lightly grease or use parchment paper on your cookie sheets; set aside.
- Beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping the bowl down the sides when needed. Beat in egg whites and yogurt until combined. Beat in as much flour as you can. Stir in remaining flour.
- Place the powdered sugar in a shallow bowl. Drop dough by a teaspoon (dough will be sticky) into the sugar and roll into balls. Place 2 inches apart on the prepared cookie sheets and bake for 8-10 minutes or until the edges are firm. ( I found that 8 minutes was the perfect time with my oven). Transfer to a wire rack and cool.
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- Preheat oven to 350°. Cover a cookie sheet with parchment paper or a silcone mat and set it aside. In a large bowl, beat the butter with an electric mixer for one minute. Add in the brown sugar, cocoa, coffee, baking powder and cinnamon. Mix until well-combined, mixture will be dry.
- Next, beat in the egg and yogurt until combined. Add the flour, one half at a time. Cookie batter will become thick, and you will have to switch to mixing with a wooden spoon and eventually to you using your hand to get the dense cookie dough together.
- Pour the extra 1/4 cup sugar into a small bowl. Using a teaspoon, drop the cookie dough into the sugar and roll it into balls. Place the sugar-coated cookie dough balls onto a prepared cookie sheet for 10- 12 minutes or until the edges of the cookies are firm.
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