Coffee Thumbprint Cookies

I had a work function and wanted to bring a cookie that highlighted a different flavor. I wasn’t too sure what that would actually be, but I was hopeful! I looked through recipes that I had already saved and came across these coffee cookies. That seemed interesting and didn’t call for anything too unusual. Coffee is very popular at work, although we also drink a lot of tea. 

These cookies are coffee-flavored and then are filled with caramel. The original recipe called for instant coffee, and I had instant espresso powder, which was stronger. After some searching, I decided that I would use two tablespoons of espresso powder instead of four tablespoons of instant coffee, and that was good. You can use any type of soft caramel, and I had some caramel bits on hand that I figured would work. It was nice to not have to unwrap a bunch of caramels!

These cookies came together will little issue, but I did add about 2 extra tablespoons of flour as the dough seemed soft. My kitchen is also warm, so I refrigerated the dough while the oven heated. I had no issues baking the cookies, and the caramel bits melted smoothly. The only issue I had, and this was minimal, is that you have to move quickly when filling the cookies with caramel. The caramel sets so fast, and by the time I filled the last couple of cookies, the caramel was very thick. These cookies have a strong coffee flavor, with just a hint of sweetness from the caramel.

Coffee Thumbprint Cookies
½ cup butter, room temperature
¼ cup sugar
½ cup packed brown sugar
1 large egg 
1 teaspoon vanilla 
2 tablespoons instant espresso powder
2 cups flour
¼ teaspoon salt
Additional sugar
5 ounces chewy caramels
2 tablespoons evaporated milk

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats. 

In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until combined. Stir in the egg yolk and vanilla. Dissolve the espresso powder in 2 tablespoons of hot water, then add the coffee to the butter mixture. With the mixer running on low, gradually add the flour and salt.

Shape the dough into balls (about 20 grams each) and roll in sugar. Place on the prepared baking sheets and make a thumbprint/indentation in each cookie. 

Bake for 10-12 minutes, until set and then reshape the thumbprints/indentations in each cookie. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. 

Once the cookies are cool, make the filling: in a microwave-safe bowl, combine the caramels and evaporated milk. Heat in 30-second implements, stirring frequently, until the mixture is smooth. Fill the thumbprints/indentations with the caramel. Allow the caramel to set before serving.

Recipe from Simply Bake

Cinnamon Coffee Crinkles

It’s been a busy week, and I had planned to make these cookies much earlier and share them with others, but that didn’t happen. In hindsight, I guess that is ok since this recipe made about 25 cookies and that perhaps isn’t enough to share. I could have, but then there are fewer at home to enjoy! Not having cookies at home is a sad prospect.

These cookies aren’t difficult and are quick to make. The original recipe mentions that the dough is sticky, and it sure was! The suggestion was to chill the dough for 30 minutes, which seemed an awfully short time, but when I checked the dough after about half an hour, it had firmed up nicely. You could chill the cookies longer and I think you would be good.

A while back, I was choosing a recipe to make, and this was one of the contenders at the time. While I didn’t make these at that time, I did remember the part about rolling the dough in sugar. I rolled those cookies in the two sugars, and I did with these as well! A little more sugar is a good thing. These lovely cookies are perfectly crinkled and have a lovely coffee/brown sugar flavor. I’m not too sad that there aren’t as many to share…

Cinnamon Coffee Crinkles
1 ½ cups flour
1 ½ teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons instant espresso powder
1 teaspoon vanilla 
½ cup butter, melted
¾ cup packed brown sugar
1 egg
Sugar and Powdered Sugar (for rolling)

In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt; set aside. In a separate bowl, dissolve the instant espresso powder into the vanilla.

In a large mixer bowl, beat the melted butter and brown sugar on medium until smooth. Stir in the egg and espresso/vanilla mixture. Beat to combine. With the mixer running on low, gradually add the flour mixture, stirring just until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-1/2” rounds. Roll in sugar and then roll a second time in the powdered sugar. Place on the prepared baking sheets. 

Bake for 10-12 minutes, until set. The cookies will be crinkled. Allow the coolies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Bean Leaf Cup

Cinnamon Oatmeal Espresso Cookies

 

In looking through recipes to find something different, something that isn’t a bar cookie as I have made a lot of those recently, I certainly strayed far from my goal. I ended up picking these cookies, with browned butter, oatmeal, cinnamon, espresso, and brown sugar and I don’t think that I could have found a more fall-like cookie. Oh well, that’s really what I like anyway. I did find a recipe better suited to the summer season, but I couldn’t find all of the ingredients (yet).


I likely also chose these cookies as they look a lot like Mother’s Iced Oatmeal Cookies, which are a favorite. They have more flavors of browned butter and espresso and are a bit darker, but they do have a lot of similarities. I happened to have some dark brown sugar on hand, which I did use in these cookies. It made some difference, as the molasses flavor is stronger, but if you only have light brown sugar that would be just fine.

Browning the butter takes a couple of extra minutes, but I have new pans and it is much easier to monitor the butter than my old pans! I made the dough then refrigerated it, closer to 90 minutes, but any time in the refrigerator is what is needed. I also shaped the cookies all at once and refrigerated the dough balls unless they were in the oven baking, as my kitchen is fairly warm. These cookies are so tasty- all the flavors come together but no one flavor is overpowering, which was a concern I had. You taste the espresso, the brown sugar, the oats, and they all come together to make a lovely cookie.

Cinnamon Oatmeal Espresso Cookies
1 cup butter
1 ½ cups packed dark brown sugar
2 eggs
2 teaspoons vanilla 
2 cups flour
1 ¾ cups 
1 teaspoon baking soda
1 tablespoons espresso powder
½ teaspoon cinnamon
¼ teaspoon salt

1 tablespoon reserved brown butter
1 cup powdered sugar
1 teaspoon vanilla
½ teaspoon cinnamon
2-3 tablespoons milk

Brown the butter: cut the butter into  chunks and place in a small saucepan. Heat the butter on low, swirling the pan frequently. Once the butter has melted, continue swirling the pan, until the butter begins to turn amber and smells nutty. It can burn quickly, so make sure you watch carefully. Transfer the browned butter to a large mixer bowl and 1 tablespoon to a separate small bowl (for the icing). Allow the butter to cool for 10 minutes.

Once the butter has cooled, add the brown sugar to the mixer bowl. Mix in medium until the mixture looks like wet sand. Add the eggs and vanilla and stir again on medium to combine. In a separate bowl, whisk together the flour oats, baking soda, espresso powder, cinnamon, and salt. With the mixer running on low, gradually add the flour mixture, stirring until the dough is cohesive. Cover the dough with plastic wrap and refrigerate for 30 minutes. 

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1” balls and place on the prepared baking sheets. 

Bake for 10-12 minutes, until set. Be careful not to overbake the cookies. Allow the cookie to cool on the baking sheet for 5 minutes before removing to a wire rack.

Once the cookies are cool, make the icing: in the bowl with the reserved browned butter, add the powdered sugar, vanilla, and cinnamon. Add 1 tablespoon of milk and begin whisking, adding additional milk until the icing is the proper, runny consistency. Brush the icing on the cooled cookies and allow the icing to set for 10 minutes.

Recipe from Ambitious Kitchen

Espresso Toffee Chip Cookies

A couple of years ago, I came across a recipe that called for coffee/espresso chocolate chips. I was sure that I had seen them, but after looking at many stores, I couldn’t locate them again. Perhaps they were only available for a short time, or during the holidays. I forgot about it until about a month ago when my husband and I found espresso chocolate chips. We bought them as I knew I could find a great cookie recipe that used these chips.

I went looking for recipes, and my husband had requested something other than a chocolate cookie. That was reasonable. I knew the chips would have coffee flavor, so I looked for recipes that included coffee in some form. I found this recipe, which espresso powder, and knew it would work. They also contain toffee bits, which I like a lot. I used the toffee bits with chocolate, as that’s all the store carried, but feel free to use the variety that is available to you.

I decided to take these cookies to work, but I couldn’t make them dairy free (toffee contains dairy) and I used regular flour. It’s pretty quiet at work so it’s ok. I didn’t stray from the recipe at all, except in using the toffee that was available to me and using pecans. This recipe makes about 4 dozen cookies, but I did use my larger cookie scoop, so you get a good bite of cookie! These cookies come out of the oven puffy, but then set wonderfully. The coffee flavor is pronounced, with the espresso powder and espresso chips, and even those who don’t drink coffee love these cookies. Just the smell of the coffee is wonderful, so how could you not?

Espresso Toffee Chip Cookies
1 cup butter, room temperature
2 eggs
1 teaspoon vanilla
¾ cup sugar
¾ cup packed brown sugar
2-1/2 cup flour
1 teaspoon baking soda
1 teaspoon cornstarch
½ teaspoon salt
1 teaspoon espresso powder
1 cup espresso chocolate chips
1 cup toffee/brickle chips
½ cup chopped pecans

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter, eggs, vanilla, sugar, and brown sugar on medium speed until light. In a separate bowl, whisk together the flour, baking soda, cornstarch, salt, and espresso powder. With the mixer running on low, gradually add the flour mixture, stopping to scrape the sides of the mixer bowl occasionally. Fold in the espresso chips, toffee chips, and chopped pecans.

Scoop the dough onto the prepared baking sheets, using a medium-sized scoop.

Bake for 9-11 minutes, until cookies are baked through. They are puffy when they come out of the oven but set as they cool. Allow to cool on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

Recipe from Kitchen Fun with my Three Sons

Cinnamon Spice Cookies

I have SO MANY recipes marked as things that I would like to make, and I have to admit to myself that I will likely never make everything, but that’s ok. When I am looking for a specific type of recipe, I often find a couple of recipes that fit the bill, but then I only make one of the similar recipes. I suppose that eventually I should sort through all of my recipes, but that day hasn’t come yet. At least I do keep track of the recipes that I have made!

This week, I was looking for a nice homey cookie. I know that for many folks that means that looking at fall recipes, and I don’t disagree, but I will make a fall-style cookie any time of year. This one is somewhat like a snickerdoodle, in that they are rolled in cinnamon sugar, but the flavors are different, with brown sugar, cinnamon, nutmeg, and cloves. I also used vegan butter to make these dairy free, but traditional butter would work as well.

This dough looks like it has a lot of ingredients, but they are pantry staples, so I didn’t need to pick up anything at the store. The dough is very soft, and it would be impossible to bake these up before you chilled the dough. I checked the dough after two hours in the refrigerator, and while it was still soft I thought I would give it a try. The cookies baked up with no issue, although they are quite flat. When they cool they are a nice, soft, and crinkly cookie.

Cinnamon Spice Cookies
1 teaspoon instant espresso
1 tablespoon hot water
½ cup butter, room temperature
½ cup shortening
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 eggs
1 teaspoon vanilla
2 ¼ cups flour
Cinnamon sugar, for decoration

In a small bowl, mix the instant espresso powder and hot water and stir until dissolved; set aside.

In a large mixer bowl, cream the butter and shortening on medium until smooth. Add the sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves and mix again on medium to combine. Add the eggs, one at a time, then stir in the espresso mixture and the vanilla. With the mixer running on low, gradually add the flour, stirring until the flour is incorporated.
The dough will be soft. Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight.

Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-1/2” balls and roll each dough ball in the cinnamon sugar. Place on the prepared baking sheet.

Bake for 12-14 minutes, until set. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Recipe from Dear Crissy

Coffee Cookie Bars

I go through phases with my baking. Sometimes it seems like I make nothing but bar cookies. Other times I look through my posts and I realize that I haven’t made bar cookies in forever. I wanted to change that this week, also with the hopes that I would be able to take the cookies into work to share. Due to my disorganization, that didn’t happen, but in the end, it allowed me to taste the cookies at different points in time, which was helpful.

These cookies are interesting, in that the topping is made of primarily sweetened condensed milk. It seems like you have a lot of milk but when you pour it on the bars it is the thinnest of layers. It bubbles while it is in the oven and it retains that bubbly look, although that is less obvious once the bars are cut. At first, I thought that I had baked the base too long, but after 24 hours I am not so sure.

You make a fairly standard base, with some espresso powder, and bake that for 20 minutes. After 20 minutes the cookies didn’t look done, but I think I should not have worried about that. I put them in for another few minutes, which resulted in a very crunchy cookie. I thought I should have left it as is, but then after I cut the cookies and they sat overnight, the base softened somewhat. I do prefer them less crunchy, but that’s me. The topping becomes something like a frosting when you eat them, which is lovely. I can barely taste coffee, as I didn’t use very much, but you could certainly add more coffee if you are making them for a coffee lover.

Coffee Cookie Bars
1 cup butter, room temperature
1 cup packed brown sugar
2 cups flour
1 cup milk chocolate chips
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1-1/2 teaspoons espresso powder

14 ounce can sweetened condensed milk
2 tablespoons butter
2 teaspoons vanilla
Salt, for finishing

Heat the oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick spray.

In a large mixer bowl, beat the butter and brown sugar on medium until combined. Add the flour, chocolate chips, baking powder, salt, vanilla, and espresso powder and mix on low until the dough comes together.
Press the mixture evenly in the bottom of the prepared pan.

Bake for 20 minutes. While the bars are baking, make the topping.

In a small saucepan, combine the sweetened condensed milk and the butter. Heat on low, stirring frequently, until smooth. Make sure that the mixture doesn’t burn. Just before the bars come out of the oven, remove the sweetened condensed milk mixture from the heat and stir in the vanilla.
Once the bars look set, remove from the oven, and pour the sweetened condensed milk mixture over the bars, ensuring that the mixture covers evenly.

Bake for an additional 10 minutes. When you remove the bars from the oven, the topping will be bubbling. Sprinkle the pan with salt. Cool completely before cutting into bars.

Recipe from Kroll’s Korner

Mocha Chocolate Chip Bars

It’s been a snowy and icy week here in the Seattle area. We didn’t have a ton of snow but the ice was terrible. I will say that it has been a short week, but in some ways it feels like the longest week ever. I am glad that the week is nearly over and that we have a Monday holiday. Maybe next week will be normal.

I knew that I wanted to make bar cookies this week, and the question was which one. I had three recipes that I had all of the ingredients, and in the end I chose this one as one of the other recipes sometimes produced an error on my computer. It seems to be ok now, so I’ll save those bars for another time. I also wanted to make these cookies since they called for cocoa mix, the type with sugar. I don’t always have that on hand, but in the winter we like hot chocolate so we had it available. I’ve never baked with a pre-sweetened cocoa mix before!

Like most bar cookies, I made the bars one day and then did the drizzle and cut them another. That saves me a lot of time, and bar cookies are typically sturdy. I had two questions with these bars. First, would you be able to taste the coffee? Most often, when I use espresso powder, it just makes the chocolate taste more like chocolate. Second, how would the cocoa mix taste in a cookie? In tasting the bars, I can tell you that the coffee is extremely subtle, and at times I forget it is there. The cocoa mix is interesting and makes the bars a little sweeter. I guess I like sweet things as I think these bars are wonderful!

Mocha Chocolate Chip Bars

14 tablespoons butter, room temperature

1 ½ cups sugar

2 eggs

1 teaspoon vanilla

2 1/3 cup flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon instant espresso powder

¾ cup cocoa mix (sweetened)

2 cups chocolate chips

Additional chocolate, for drizzle

Heat the oven to 350 degrees. Line a 9” x 13” pan with foil and spray the foil with nonstick spray.

In a large mixer bowl, combine the butter and sugar. Beat on medium until light, three minutes. Add the eggs and vanilla and beat again on medium to combine. Scrape down the sides of the bowl and mix to incorporate all ingredients. With the mixer running on low, add the flour, baking powder, salt, espresso powder and cocoa mix. Stir until the mixture almost comes together. Add the chocolate chips and stir on

Low until the dough comes together.

Press the dough evenly into the prepared pan.

Bake for 26-30 minutes, until a knife inserted into the center of the bars comes out clean. Cool completely.

Melt about ½ cup chocolate chips (and a teaspoon of vegetable shortening) in the microwave until smooth. Abstractly drizzle over the cooled bars. Allow the drizzle to set before cutting into bars.

Recipe from Sweet Recipeas

Chewy Chocolate Espresso Cookies

I'm traveling this week, so I brought cookies early in the week this time. I suppose that I could have not bothered, but I wanted to bake. It was a very busy weekend, with my husband and I attending two plays, I had ballet rehearsal, I needed to pack for my conference, and had other work tasks to get done before I left for my conference. Needless to say, my weekend was not very relaxing and I think I needed a few more days in there to accomplish everything. But at least I had time to bake!

This recipe is a classic chewy chocolate cookie, with the addition of espresso powder and I bit of molasses. I knew that the espresso wouldn't be a pronounced flavor. Typically when you add espresso or coffee to chocolate, it simply brings out the chocolate flavor. I thought that may also be true of the molasses, as I don't think you can really taste that flavor, but it does add to the richness of the chocolate. This recipe is very simple, but does take a little extra time since you have to chill the dough. The dough is very soft, almost like thick batter, but it firms up with refrigeration. I chilled my dough for an hour and it was fine; longer chilling would likely just help the flavors infuse together more. It's a simple recipe, but the cookies come out picture perfect and delicious!


Chewy Chocolate Espresso Cookies

¾ cup butter

1/2 cup cocoa powder

2 tablespoons molasses

1 cup sugar

1 egg

1 teaspoon vanilla

1 teaspoon espresso powder

1-1/2 cups flour

1-1/2 teaspoons baking soda

1/2 teaspoons salt

Additional sugar

In the microwave, melt the butter. Transfer the melted butter to a large mixer bowl and allow to cool slightly. Add the cocoa powder and molasses and stir on low to combine. Add the sugar, egg, vanilla, and espresso powder and beat on medium until smooth. Add the flour, baking soda and salt and stir on low to combine. Wrap the dough in plastic wrap and refrigerate for at least an hour, or up to three days. 

Preheat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Shape the dough into 1-inch balls, roll them in additional sugar and place on the prepared baking sheets.

Bake for 10-12 minutes, until set. Do not over bake. Allow the cookies to cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.

 

Recipe from Bakers Brigade