Chocolate Coffee Cream Filled Cookies Recipes

CHOCOLATE COFFEE COOKIES RECIPE

Steps:

• Combine the coffee crystals and milk. Stir until the coffee crystals dissolve. If your coffee is older and doesn't dissolve easily, warm the milk a bit. Set aside.
• In a large mixing bowl, mix butter and cream cheese until well blended. Add brown sugar, vanilla, and milk-coffee mix to the butter mixture. Stir until well combined. Add flour and cocoa and stir until blended. Cover and chill for one hour, or until dough is firm and easy to handle.
• Preheat oven to 350°F. Shape dough into 1 inch ovals. Press a notch in each cookie with a chopstick (or something similar) so that it resembles a coffee bean.
• Place cookies one inch apart on baking sheets with parchment paper.
• Bake for 9 to 11 minutes or until edges are firm and bottoms are a bit darker. Transfer cookies to a wire rack to cool. You can leave these "as is", but I recommend half dipping them in chocolate.
• To prep chocolate for dipping, melt chips together with coconut oil in a small saucepan. Dip cookies one at a time until about 1/3 to 1/2 covered, and place on wax paper or freezer paper to set. To speed chocolate set, place dipped cookies in a cool area or in the refrigerator. Makes about 48 cookies.

CREAM-FILLED CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

CHOCOLATE COFFEE BATON COOKIES

Steps:

• Sift together flour, coffee powder, salt and baking powder; set aside.
• Beat butter, brown sugar, and ¼ cup granulated sugar together until light and fluffy.
• Stir in flour mixture ½ cup at a time alternating with the cream.
• Cover, chill 3 to 3 1/2 hours.
• Heat oven to 375°F.
• Using approximately 3 tbsp for each, form dough into logs 3 inches long and 1 ½ inches in diameter.
• Place logs 2 inches apart on an ungreased baking sheet.
• Bake 8-10 minutes.
• Remove from baking sheet and cool on rack.
• In top of a double boiler combine the chocolate pieces, water and 2 tbsp sugar.
• Stir over hot water until chocolate melts.
• Add vanilla, remove from heat.
• Dip ends of each cookie into chocolate and then into chopped nuts.
• Place on wax paper until chocolate hardens.
• Store in air tight container.

CHOCOLATE COFFEE CREAM-FILLED COOKIES

Steps:

• Preheat oven to 350° and grease 3 or 4 baking sheets.
• In a bowl, beat butter and sugar until light and fluffy.
• In separate bowl, beat egg with coffee granules until dissolved. Gradually add to creamed mixture, beating well.
• Sift the flour, cornstarch and baking powder over mixture.
• Stir in to make a soft dough and knead lightly.
• On a floured surface, roll dough to a 1/8-inch thickness.
• With a 2-inch fluted cutter, cut out cookies and place on prepared baking sheets.
• Bake 10-15 minutes, until firm and lightly browned.
• Transfer cookies to wire racks to cool.
• Put the cooled, melted chocolate into a pastry bag and snip off end.
• Pipe parallel zigzag lines on half the cookies.
• For cookie filling: In bowl, beat butter and powdered sugar until smooth and creamy.
• In another bowl, mix egg yolk with coffee granules; add to creamed mixture and beat until smooth.
• Spread the filling on plain cookies and then sandwich together.
• Let cool in cool place until filling is firm.

CHOCOLATE CREAM FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
• On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
• While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
• Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.

COFFEE-FILLED CREAM PUFFS WITH CHOCOLATE GLAZE

Steps:

• Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
• Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
• Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
• Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
• Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
• Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.