PEANUT BUTTER COFFEE COOKIES RECIPES

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COFFEE CHOCOLATE COOKIE RECIPE - HOW TO MAKE COFFEE COOKIES



Coffee Chocolate Cookie Recipe - How to Make Coffee Cookies image

Get your coffee fix in cookie form! These chocolate cookies get a java boost from instant coffee granules in the dough.

Provided by Ree Drummond

Categories     birthday    dessert

Total Time 2 hours

Prep Time 45 minutes

Cook Time 0S

Yield 24

Number Of Ingredients 14

2

sticks salted butter, at room temperature

1 c.

packed dark brown sugar

1/2 c.

granulated sugar

2

large eggs

1 tbsp.

vanilla extract

2 c.

plus 2 tablespoons all-purpose flour

2

heaping teaspoons instant coffee granules

1 tsp.

baking soda

1 tsp.

kosher salt

8 oz.

semisweet chocolate, chopped into chunks

1/2 c.

finely chopped pecans (optional)

1

12-ounce bag white chocolate chips

3 tbsp.

canola oil

1/2 tsp.

vanilla extract

Steps:

  • For the cookies: Melt 1 stick of butter in a medium skillet over medium heat. Let it bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (the butter will continue browning in the pan over the next 30 seconds or so). Pour the butter and any solids in the bottom of the pan into a heatproof bowl and allow it to cool completely, about 30 minutes. Beat the remaining stick of butter, the brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce the speed to low and beat in the eggs and vanilla until smooth, scraping down the bowl if necessary to make sure everything is incorporated. With the mixer on medium-low speed, slowly drizzle in the cooled browned butter and mix until combined, about 1 minute. In a separate bowl, whisk the flour, instant coffee, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the dough and beat until totally incorporated, about 2 minutes. Stir in the chocolate chunks and pecans, if using, with a wooden spoon. Preheat the oven to 375° and line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough onto the prepared pans, about 2 inches apart. Refrigerate until firm, about 15 minutes. Bake the cookies until golden brown, 9 to 10 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely. For the glaze: Combine the white chocolate chips and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Stir in the vanilla. Pour the white chocolate into a resealable plastic bag and snip off a corner. Drizzle over the cookies. Let set 15 minutes.

TOFFEE & COCONUT PEANUT BUTTER COOKIES RECIPE BY DENISE ...



Toffee & Coconut Peanut Butter Cookies Recipe by Denise ... image

Name says it all Yum!

Provided by Denise Sherin

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Number Of Ingredients 12

3/4 cup Creamy Peanut Butter
1/2 cup shortening
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
2 tbsp milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/3 cups (8oz package) Health bits O Brickle, Toffee bits
1 cup sweetened coconut flakes

Steps:

  • Preheat oven to 375 Beat Peanut butter and shortening in a lg bowl til blended. Add sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in toffee bits and coconut. Shape dough into 1 inch balls, Place on ungreased cookie sheet. With tines of a fork flatten ball and flatten again in opposite direction, forming crisscross marks. Bake 8-10 mins or until edges are golden brown. Cool slightly and remove to a wire rack to cool completely.

Nutrition Facts : ServingSize 125 g, Calories 584, FatContent 36.58 g, TransFatContent 5.71 g, SaturatedFatContent 9.47 g, CholesterolContent 32 g, SodiumContent 575 g, CarbohydrateContent 56.11 g, FiberContent 3.3 g, SugarContent 25.98 g, ProteinContent 11.63 g

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