Espresso Bean Coffee Lover's Cookie
Submitted by: Jana Becerra
Coffee lovers, here's a cookie for you. This recipe adds instant coffee crystals and chocolate-covered coffee beans to the drop cookie dough.
Ingredients
- 2/3 cup butter, softened
- 2/3 cup shortening
- 1 cup each; packed brown sugar amd granulated sugar
- 2 eggs
- 2 tsps vanilla extract
- 2 3/4 cups all-purpose flour
- 2 TBPS instant coffee crystals
- 1 tsp baking soda
- 1/2 tsp salt
- 1 10- or 12-oz bag chocolate covered coffee beans
- 1 cup chopped, roasted pistachios, pecans, or walnuts, optional
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Method
Beat shortening and butter until smooth, add sugars and mix well. Add the eggs, one at a time, then add the vanilla extract. Combine all dry ingredients in a separate bowl. Slowly add the dry ingredients into the butter mixture, and beat until thoroughly mixed. Stir in the chocolate-covered coffee beans and the nuts, if using. Drop by teaspoonfuls onto ungreased cookie sheets. Bake 7-10 minutes at 350 degrees in a pre-heated oven. Allow to cool on the cookie sheet for 2-3 minutes, remove the cookies to wire racks to completely cool. Enjoy with a latte or mocha or just a glass of milk.
Notes: To roast the nuts, after they are shelled place the nuts in a 350 degree oven scattered on an ungreased cookie sheet. Bake 10 minutes. Allow the nuts to completely cool. They will become more crunchy once they have cooled.
Number of Servings: 6 dozen cookies
Submitted by: Jana Becerra ( See all of Jana Becerra Recipes )
