Caffeine-Buzz Cappuccino Cookies

photo by Annacia





- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
45 cookies
ingredients
- 1 cup butter (very soft)
- 1 1⁄4 cups brown sugar, lightly packed
- 1 teaspoon salt
- 3 tablespoons espresso powder
- 2 teaspoons vanilla
- 1 large egg
- 1⁄2 teaspoon baking soda
- 2 3⁄4 cups all-purpose flour
- 2 cups cappuccino chips or 2 cups chocolate chips
- 1 cup cinnamon baking chips
- 1 cup white chocolate (chunks or chips) (optional)
directions
- 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.
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Reviews
-
I was in a serious want of cookies today but didn't want to spend a lot of time. Fortune smiles and I happened to come across this marvelous recipe and I knew at once that this was the one. They are scrumptious :D. I used Splenda brown blend and a more heart healthy margarine with espresso powder and chocolate chips. I have no cinnamon chips right now so I just added a good shot of ground cinnamon into the mix. They came out with that elusive tender-crisp-flakey texture that is like a bite of heaven. I added a few chopped almonds because I had some left over from another use. The single problem that I have encountered with this recipe is that I just don't want to stop eating them! Thank you flower for a real recipe gem. :D
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These cookies are definitely coffee/chocolate lover worthy! I made these using my Kitchenaid and they were very easy to prepare. I used high-quality coffee grounds in lieu of espresso powder as that was on hand. I also omitted the cinnamon baking chips. After 12 minutes in the oven, they were still in a ball shape, so I used the back of a lightly greased spatula and flattened them out to get a more uniform cookie and let them bake a few more minutes. These cookies are very moist and delicious.
RECIPE SUBMITTED BY
flower7
Galena, Ohio
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.