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Coffee and Cream Cookies | Coffee | Week 40

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Coffee and Cream Cookies | Coffee | Week 40

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I only recently discovered the amazingness that is coffee. Ever since Nick's parent bought us a Keurig for our first Christmas together, I've been hooked. I've only recently began exploring coffee flavors in desserts, such as my mochaccino chip cupcakes or my dark chocolate espresso two-ingredient ice cream. Next coffee inspired dessert on the list: cookies!

While I'm still relatively new to the coffee scene, I definitely am never one to take my coffee black. I generally opt for a splash of French vanilla half-and-half or similar sweetened creamer. For this recipe, I also wanted to represent the cookie as the 'coffee' to a 'creamer' icing.

Begin by stirring the instant coffee into the flour along with the baking soda. Use a stand mixer to beat together the butter, white sugar, and brown sugar.

Once light and fluffy, add the egg. When the egg is completely incorporated, add in the cocoa powder, then the flour, a few tablespoons at a time, until a thick dough forms.

Create balls of dough by rolling the dough between the palms of your hands. Arrange the dough balls on a baking sheet lined with a silicone mat or parchment paper. Use your thumb or the back of an ice cream scoop to create divots in the center of each cookie.

Bake at 350°F for 7-8 minutes. When the cookies have puffed up and are just starting to crack, remove them from the oven and press the back of a ice cream scoop or spoon into the center of each cookie to define the divot in the middle.

Let the cookies cool on the baking sheet for about 5 minutes then transfer to a wire cooling rack to cool completely.

While the cookies are cooling, create the icing by combining the room temperature butter with the half-and-half. Add the whipping cream and whip on high speed with a hand mixer until the icing is light and fluffy. Add the powdered sugar until the icing has thickened to the consistency of toothpaste.

Put the creamer icing into a large plastic icing piping bag or use a spoon to fill the cavity of each cookie. Place a few chocolate covered espresso beans on the top of each cookie, if desired. Then just eat and enjoy the caffeinated cookies!

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Coffee and Cream Cookies | Coffee | Week 40

Coffee Cookies

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  • 2 & 1/2 cup flour
  • 1/2 cup white sugar
  • 1/3 cup brown sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons instant coffee
  • 8 tablespoons butter
  • 1 egg, room temperature
  • 1 teaspoon coffee extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Here's How:

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Coffee Creamer Icing

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  • 4 tablespoon coffee creamer
  • 4 tablespoons heavy whipping cream
  • 2-3 cups confectioner's sugar
  • 8 tablespoons butter
  • chocolate covered espresso beans, for topping (optional)

Here's How:

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  1. Preheat the oven to 350°F. Use a stand mixer to beat together the white sugar, brown sugar, and one stick of butter at room temperature butter. Add in the egg. Mix until light and fluffy.
  2. Add the cocoa powder and coffee extract to the creamed butter and sugar. In a separate bowl, stir together the flour, instant coffee, and baking soda. Slowly add the flour into the mixing bowl, a few tablespoons at a time.
  3. When a thick cookie dough has formed, roll the dough into small 1" round balls and arrange on a baking sheet lined with parchment or a silicone baking mat. Press your thumb or the back of a spoon or ice cream scoop into the center of each cookie.
  4. Bake the cookies for 7-8 minutes. Remove from the oven and press the same spoon into the divots in each cookie. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
  5. While the cookies are cooling, use a hand mixer to whisk together the rest of the room temperature butter with the coffee creamer and heavy whipping cream. Beat until light and fluffy. Add the powdered sugar, as needed, until the icing reaches a toothpaste-like consistency.
  6. Put the icing in a piping bag or use a spoon to fill the centers of each cookie. Place the chocolate covered espresso beans into the icing. Chill or serve room temperature. Enjoy!

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