Best Cappuccino Cookies Recipes

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
• In another large bowl, mix flour, cocoa, coffee granules, baking powder, baking soda and salt. Gradually add to butter mixture, beating on low speed just until blended. Stir in cinnamon chips. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheets to cooling racks.

CRISPY CHEWY CHOCOLATE CHIP CAPPUCCINO COOKIES

Steps:

• 1. Preheat oven to 300 degrees. In a large mixing bowl, whisk together flour, graham cracker crumbs, baking soda, salt, cocoa powder, cappuccino powder, and instant coffee.
• 2. In another large mixing bowl, beat butter, sugar, and brown sugar until creamy.
• 3. Beat in eggs and vanilla.
• 4. Gradually beat in the flour mixture.
• 5. Fold in chocolate chips.
• 6. Drop tablespoon-size balls onto a cookie sheet lined with parchment paper.
• 7. Bake for 15-17 minutes or until set (depending on your oven).
• 8. Cool for 2 minutes before removing to wire racks.

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar. , Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container.

CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve espresso powder in vanilla., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla mixture. Combine the flour, cocoa, salt and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 400° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, coffee, butter and cinnamon. Dip each cookie in coffee mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet and top with a coffee bean. Chill until set.

WHITE CHOCOLATE-CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

SPICED CAPPUCCINO KISS COOKIES

Steps:

• Beat butter, brown sugar and 1/4 cup sugar until light and fluffy. Beat in egg, espresso powder and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Mix cinnamon and remaining sugar. Shape dough into twenty-four 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Immediately top with chocolate kisses, pressing lightly. Cool slightly on pans before removing to wire racks to cool.

CAPPUCCINO CHIP COOKIES

Steps:

• In a medium bowl stir together flour, baking powder, salt and cinnamon.
• In a large bowl cream together butter and sugars until combined.
• Stir in the egg.
• In a small bowl mix espresso powder and vanilla until dissolved.
• Stir espresso mixture into butter mixture until combined.
• Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.
• Cover and refrigerate dough for 1 hour.
• Preheat oven to 375.
• Grease 2 baking sheets.
• Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough) onto baking sheets.
• Leave about 2" between rounds.
• Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.
• Cool on baking sheet a few minutes then remove to a wire rack and cool completely.

CHOCOLATE DIPPED CAPPUCCINO SHORTBREAD COOKIES

Steps:

• Crush instant coffee with a spoon
• Mix coffee, butter, sugar.
• Add vanilla.
• Add dry ingredients.
• Shape cookies into coffee bean shapes and score front of cookie with butter knife.
• Bake at 350 degrees for 15 minutes

CAPPUCCINO CHIP COOKIES

Steps:

• Preheat oven to 375F degrees.
• Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands.
• Add butter, egg, and vanilla.
• Mix until all is blended.
• Shape into walnut size balls and place 2" apart on a parchment lined baking sheet.
• Bake for 12 to 15 minutes.
• Cool 5 minutes on baking sheet.
• Remove to racks to finish cooling.

MARTHA'S CAPPUCCINO-CHOCOLATE SANDWICH COOKIES

Steps:

• In a small saucepan, bring heavy cream to a simmer. Pour over milk chocolate in a bowl; stir until smooth. Press plastic wrap directly onto surface; refrigerate at least 4 hours or up to overnight.
• Meanwhile, whisk together flour, espresso, and salt in a bowl. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Mix in vanilla. Add flour mixture; mix on medium-low until dough comes together. Turn out dough onto a sheet of plastic wrap, shape into a disk and tightly wrap in plastic. Refrigerate 30 minutes.
• Preheat oven to 350 degrees. Let dough stand at room temperature 10 minutes. Roll out between sheets of parchment until 1/8 inch thick. Using a 2-inch cookie cutter, cut out rounds; transfer to parchment-lined baking sheets about 1/2 inch apart. Reroll scraps to cut out more cookies. Freeze 10 minutes.
• Bake until set but not browned, about 9 minutes. Let cool on sheets 5 minutes. Transfer to wire racks to cool completely.
• Meanwhile, whisk the chilled heavy cream mixture until soft peaks form. Transfer to a pastry bag fitted with a 1/4-inch plain round tip. Pipe about 2 teaspoons on bottoms of half the cookies; sandwich with remaining cookies. Drizzle melted dark chocolate over cookies in a crosshatch pattern, if desired. Cookies can be refrigerated in a single layer in an airtight container up to 1 day.

CAPPUCCINO DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Dissolve the coffee powder in the boiling water; set aside.
• Cream the butter and brown sugar together until fluffy with an electric mixer on medium speed.
• Add the eggs, coffee mixture, and vanilla; blend well.
• Combine the flour, baking soda, salt, and spices; gradually add to the creamed mixture with the mixer on low speed, beating just until combined.
• Stir in both chocolate chips.
• Drop dough by heaping Tbsp 2" apart onto ungreased cookie sheets.
• Bake for 8-10 minutes or until set.
• Let cookies stand on the sheets for 1 minute before transfering them to wire racks to cool completely.

CAPPUCCINO COOKIES

Steps:

• Dissolve cappuccino powder in hot water. Let cool slightly.
• In a big bowl mix flour, almonds and sugar. Add butter and cappuccino.
• Knead into a dough (maybe using a kitchen aid as not to warm the dough too much).
• Chill for 1 hour.
• Form dough into small balls (size of a walnut) and place on a paper-lined baking sheet. Do not flatten balls.
• Bake in the preheated oven at 180°C/350°F for 15 minutes or until slightly coloured.
• Melt the chocolate using your favourite method (hot water bath or microwave) and drizzle it over the baked cookie balls using a teaspoon.
• Let dry and enjoy! :).

MOCHA CAPPUCCINO COOKIES

Steps:

• 1. Preheat oven to 375 or if using a convection oven 350.
• 2. In mixing bowl combine and cream together cream cheese and butter. Add egg and whip till well blended. Mix in espresso powder and blend well. With spoon stir in cake mix just till blended, do not over mix or use a mixer for this step. Fold in cappuccino baking chips.
• 3. Drop by spoon full onto parchment lined baking sheet and bake for 10 to 12 minutes. Let cookies rest on baking sheet for 5 minutes than transfer to cooling rack.
• 4. While cookies are cooling make the icing by combining the chips and sweetened condensed milk in small sauce pan. Place over medium low heat and cook and stir till chip are totally melted. DO NOT OVER COOK. Removed from heat and stir in extract.
• 5. Drizzle warm icing over each cookie and let rest till they are completely cooled. They are great served with a nice hot cup of coffee! I always make a double batch so to have lots to go around.

CAFFEINE-BUZZ CAPPUCCINO COOKIES

Steps:

• Preheat oven to 375°F.
• Place soft, partially melted butter in a large mixing bowl.
• Add the sugar, salt, espresso powder, and vanilla and stir well.
• Add the egg and stir well again.
• Add the baking soda and flour and mix until well blended.
• Stir in all the chips.
• Scoop out rounded tablespoons of dough onto lightly greased or parchment paper covered baking sheets.
• Bake for 10 to 14 minutes, until bottoms are lightly browned (tops should not darken).
• Remove from oven and let rest on pan for 5 minutes then slide onto a wire rack to cool completely.

MOCHA CAPPUCCINO HAZELNUT NO BAKE COOKIES-ANNETTE

Steps:

• Over medium heat melt the margarine. Add the milk, sugar and cocoa. Boil for one minute.
• Remove from heat. Stir in vanilla, salt, peanut butter and mocha cappuccino spread.
• Once smooth, stir in oats. Drop by teaspoons full on wax paper. Cool in refrigerator. Store in an air tight container.
• ***NOTE***We have found that with these no bake cookies as with any other no bakes we have made, they are better after sitting for about 2 or 3 days. It gives the oatmeal time to soften. That way they aren't as chewy. It's just a personal preference in our household and a tip I thought I'd share.

CAPPUCCINO CARAMEL CHOCOLATE COOKIES

Steps:

• 1. Preheat oven to 375F. In a bowl, add all your dry ingredients and sift or mix well.
• 2. In your mixer bowl or bowl using hand mixer, beat your sugars and butter and shortening till light and fluffy. Turn off mixer. In a mini bowl, disolve the instant coffee with the water. Add to the cream mixture, add your vanilla, finally your egg.
• 3. Slowly add your dry ingredients, till soft dough forms. Turn off mixer. Add your crushed pounded caramels and stir into batter till thoroughy incorporated. **See Cooks Notes Using a small wet cookie scoop (wet - meaning that you dip the scooper in water every 2-3 scoops to ensure easier handling), scoop out dough and bake for 7-8 minutes. Remove from oven, and let the cookies rest on the cookie sheet for a few minutes till able to easily remove without breaking unto the cooling racks.
• 4. When all the cookies are on the cooling racks. Place chcolate chips and butter or shortening in a microwave safe bowl. Nuke in 10-15 second increments till very glossy and liquid. Add chocolate mixture into a squeeze bottle and drizzle over cookies. Or, you can use the back of a spoon if desired. Cooks notes: Please use 2 gallon size bags to crush the Werther's caramels using a meat grinder or rolling pin. If you place the candies in a food processor, they will grind up nice and fine, however, it will change the conistency of the cookie. Place candies in one bag, place another bag over, and then take out your frustrations.... Enjoy!

CRISPY CHOCOLATE CAPPUCCINO COOKIES

Steps:

• 1. Using your kitchen aide mixer and the paddle attachment. Add your shortening, sugars, cappuccino powder and dark cocoa powder. blend until fluffy. Add your eggs and vanilla while on low speed. Gradually add the rest of your dry ingredient until blended. fold in chocolate chips
• 2. Roll into desired size balls, do not flatten. I make golf ball size. bake at 350 for 10 to 15 minutes (depending on your oven).

CAPPUCCINO COOKIES

Steps:

• Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside and we'll preheat the oven after we chill the dough. In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder. In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the chocolate chunks and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes. Just before you're ready to bake the cookies, preheat the oven to 350 degrees F. Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container.