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French Vanilla Cappuccino Chippers

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Submitted by: the2dees

 

These drop cookies are rich with butter, sugars & instant pudding mix. After baking they're drizzled with two icings--one Cappuccino & one white chocolate.
 

Ingredients

  • Cookies:
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. (1 1/2 sticks) butter, softened
  • 1/2 c. packed brown sugar
  • 1/4 c. granulated sugar
  • 1 (3.4 ounce) package instant French Vanilla pudding mix
  • 2 eggs
  • 1 1/2 tsp. vanilla extract
  • 3 Tbsp. instant coffee granules
  • 1 Tbsp. hot water
  • 1 3/4 c. white chocolate chips, divided (1 1/4 c. for batter and 1/2 c. for drizzle on top)
  • Cappuccino Glaze:
  • 3 Tbsp. butter, melted
  • 2 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1 Tbsp. instant coffee granules
  • 2-3 Tbsp. hot water

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Method

Preheat oven to 350 degrees. In a medium bowl, sift together the flour, baking soda, baking powder, and salt; set aside. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar. Add the instant pudding mix, eggs, and vanilla; mix at low to medium speed until blended. In a small bowl, combine the coffee granules and hot water; stir until completely dissolved. Add to the batter. Add in the flour mixture, mixing it slowly until it is fully incorporated. Finally, stir in 1 1/4 cups of the white chocolate chips. Using a small melon baller (or ice cream scoop), drop cookies onto parchment paper lined cookie sheets, spacing about 2-3 inches apart. (Tip: Spray the inside of the melon baller or scoop with non-stick cooking spray before using for easy release of the dough). Bake for 10 to 12 minutes until edges are a light golden brown. Let cool on the pan just a few minutes before transferring to a wire rack to cool completely. While the cookies are cooling, prepare the glaze. To do so, melt 3 Tbsp. butter in a saucepan. Stir in powdered sugar and vanilla. Mix well. In a separate bowl, add the 1 Tbsp. hot water to the instant coffee granules and dissolve completely. Stir into powdered sugar mixture. Now add remaining water, 1 Tbsp. at a time, and mix until smooth and of desired consistency. Set aside momentarily. After the cookies have cooled, top them with the cappuccino glaze and white chocolate drizzle: Using a pastry bag and tip (or a zip-locking baggie with the corner snipped), drizzle the Cappuccino Glaze over the cookies and allow to harden slightly. For the White Chocolate drizzle, melt the remaining 1/2 cups of white chocolate chips. Place the melted chocolate in a pastry bag (or a small zip-locking baggie with the corner snipped), and slowly drizzle across all the cookies.

 

Notes:

 

Number of Servings: 36

 

Submitted by: the2dees ()

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