Cappuccino Crinkles

I expected these cookies to be crunchy, but they turned out soft and cake-y.

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These are a tasty mocha cross between a cookie and a brownie. I didn't have any yogurt and sub'd sour cream. Plus I don't like recipes that use whites only with no use for the yolk so I used one whole egg instead.

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My husband and I did not particularly care for these cookies. They are not very sweet and have a stronger chocolate flavor than we care for.

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These were outstanding ! I prepared the dough & stuck it in the freezer while I cleaned up my dishes ( about 10 minutes) I dropped spoonfuls into a dish with sugar and turned to coat. Then I rolled into balls & rerolled in the sugar. I baked until the cracks just started to appear dry. Th results were a crisp on the outside & moist & chewy on the inside yummy cookie. They were so pretty as you can see in the photo. Thanks Bev - these are a keeper!

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Good cookies, definitely different. We had some extra, so I threw them in the freezer. Pretty good even out of the freezer! Thanks for posting!

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These were so fun to make. I usually am a stressed out mess when I bake cookies but I really enjoyed this one. I halved the recipe and it came out to 23 cookies. I followed the recipe almost exactly except I added more instant coffee (sugar free suisse mocha) and I rolled half the batch in sugar and the other batch in colored sprinkles. They came out gorgeous and the PERFECT texture. They're almost cake-like but the outside is lightlty crisp. MAKE SURE the cookie sheet is well greased. I lightly sprayed mine in cooking spray and the sugar-coated ones kind of stuck to the sheet and carmalized to the pan. Luckily I had a thin metal spatula, but sometimes youre not so fortunate! Over all these were a blast to make, they're not too sweet or over powering. The coffee compliments the chocolate flavor really well. If I could have changed anything, I probably would have added mini chocolate chips or some coffee extract to bring out the richness of the cocoa. Yum. Wonderful recipe. :D

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YUM! What great texture. Chewy & crusty. Never have we had cookies like these. Brilliant taste! The dough was really sticky & messy... so don't wear your best white dress to make these! If you're making them for a special event or someone who you don't live with, keep them hidden from the man (or lady) in your life... they'll be gone before you know it! They freeze exceptionally well and keep their unique texture.

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These were exceptionally good! Crispy on the outside, but soft and fudgy inside. I made them almost exactly as written. 1/3 cup butter is 75g in Australia. I used the best quality vanilla yoghurt I could buy. I'd be reluctant to substitute sour cream. It would still work, but I think the yoghurt makes a noticeable difference. I did have to add an extra couple of tablespoons of flour before I could roll the mixture into balls, but I was careful not to make it too dry. I rolled the balls in demerara sugar and they came out lovely and 'sparkly' as promised. I cooked them for 10-11 minutes until the edges were just firm. I think the secret is not to overcook them as they firmed up quite a bit more as they cooled. The recipe made 27 fairly large cookies for us. These would be great special occasion cookies - especially for Christmas - as they're so pretty.

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Really easy and so good. We tried a couple but the rest will be frozen for next month. Thanks for the recipe! :D

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I'm so glad I finally got around to making these. Delectable little morsels. However, I completely read the recipe wrong and ended up having to triple it. Not sad about that at all, have given ALOT away and will send them to work with Hubby so that I will not devour them. VERY yummy!! Thanks for sharing another great cookie recipe.

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I found this recipe in the Gooseberry Patch cookbooklet Cookie Swap and I have been making them ever since. The recipe doubles well and I make two batches at a time and freeze the dough balls so when I want a few fresh baked snacks, I bake them in the toaster oven. These cookies are great as gifts too with a bag of tea or coffee. I have Variations on this cookie by drizzling with melted cinnamon chips or white choc. They make a wonderful cookie even better. P.S. The leftover egg yolks are good for your hair-just apply on your ends in place of conditioner, and are also good for your cat or dog in their food!

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I've made these several times now and they are SPECTACULAR! They are just as good and easy to make as my usual chocolate-type cookie. YUMM!

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Excellent with milk, but don't dip them because they'll fall apart. Easy for a very inexperienced baker. I recently bought my first hand mixer (I told you I was inexperienced), which came in handy, and I was able to easily mix in the last bit of flour with my new toy. Try to work quickly with the dough because as soon as it warms up it starts sticking to your hands. Maybe flour on your hands would help. I only used a quarter cup of sugar to coat the cookie dough and there was a bit leftover. I did add extra coffee, and coffee taste was still hard to detect, but this cookie was still quite tasty. My last comment is that the cookies I had to put on a lower rack of the oven stuck to the cookie sheet, but they didn't burn so with a little effort I was able to get them unstuck. Cookies on higher rack separated easily. My coworkers all appreciated these cookies - I suspect they will all be gone by the end of the day. Thank you!

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This is one of my favorite cookies! They are so addicting I can eat a dozen or two at a time :) They are light and fluffy and they also freeze well with no negative effects. Thanks Bev for posting this wonderful recipe!

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