Coffee Bean Cookies
These delicious coffee bean cookies not only look like coffee beans but taste like coffee. What an amazing treat to enjoy with your cup of coffee! Melt in your mouth delicious, you are going to want to try these!
Equipment
- 1 small bowl
- 1 large bowl
- baking sheet
- silicone mat
Ingredients
- 1½ tsp instant coffee
- 1 tbsp hot water
- 1 egg yolk
- ⅔ c powdered sugar
- ⅓ c butter, softened
- 1 c cake flour
- 2 tbsp cornstarch
- 2 tbsp cocoa powder
- ¼ tsp salt
- 3 blocks almond bark
Instructions
- In a small bowl whisk together the instant coffee and hot water until completely dissolved.
- In the large bowl use a spatula and mix together your butter and powdered sugar.
- Then add in the egg yolk and mix again.
- Now add in the coffee and stir until totally blended.
- Time for the dry ingredients. I use a sifter and sift in the cake flour, cornstarch, and cocoa powder. Than top with the salt and mix until combined.
- Refrigerate for 30 minutes.
- After refrigerating, scoop out a teaspoon of batter and roll in your hands creating an oval (bean shaped) cookie. Place them down on the silicone mat lined baking sheet.
- To create the indent down the center (lengthwise) you can use the side of a toothpick, back of a knife or the edge of something like that. (gently press down along the center of the cookie lengthwise.
- Refrigerate again for 30 minutes. Preheat your oven at this time to 340°F.
- Place in the oven for 12 minutes and then cool on a wire rack.
- While they are cooling I melt the almond bark in a bowl in the microwave stirring after each 30 second increment until smooth.
- Now dunk your cookies in the melted chocolate and place on wax paper to harden or enjoy them plain.
Notes
*If you don't have cornstarch you can replace it with equal amounts of cake flour or all-purpose flour.
*You can also use 2 Tablespoons of brewed coffee or expresso instead of instant.
*Store them in an airtight container for up to 5 days.
*You can make these ahead of time, shape into the coffee bean shapes and freeze them for up to 3 months. Thaw them in the refrigerator overnight and bake as stated above.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators.
Nutrition
Serving: 2cookiesCalories: 41kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 30mgPotassium: 10mgFiber: 0.2gSugar: 2gVitamin A: 60IUCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!