Chocolate-Dipped Cappuccino ‘Beans’

A cookie shaped like a coffee bean? You got it. A version of this cookie won my hometown newspaper’s holiday contest a few years back, so naturally I made them 30 seconds after reading it (as if the recipe would spontaneously combust if I did not make these cookies RIGHT THEN!)

The charming part about these cookies is that they’re shaped like coffee beans, complete with a line scored right down the center. I dip them in chocolate, let them harden and serve them in the giant cappuccino cup I purchased at the dollar store. They are a hit for taste and presentation…one of the best cookie-exchange cookies I’ve found. And if you’re a coffee lover…fuggedaboutit. These are the coffee lover’s cream of the crop.

Chocolate-Dipped Cappuccino ‘Beans’

Chocolate-Dipped Cappuccino ‘Beans’



4 teaspoons instant coffee

1 cup butter, room temperature (do not use margarine)

1/2 cup sugar

1/2 teaspoon vanilla

1 3/4 cups flour

1/4 cup cornstarch

4 ounces semisweet chocolate


Put instant coffee in a small dish and grind finely with the back of a spoon. Set aside.

In a large bowl, mix coffee, butter and sugar. Add vanilla. Sift dry ingredients then add to the butter mixture.

Scoop dough by level tablespoons and shape into an oval (bean) shape. Score lightly down the back of each cookie with a butter knife.

Bake 325°F for about 15 minutes or until the edges just start to brown. Let cool and dip end in melted chocolate. Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.

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