Sunday, April 22, 2012

Amazing Chocolate Chip Coffee Creamer Cookies

In my unending search online, in magazines and in my cookbooks for wonderful baking recipes, I stumbled on this truly amazing recipe for Chocolate Chip Coffee Creamer Cookies.  The recipe has some great surprises in the ingredients including the item pictured to the left.  Yes, that's right coffee creamer.  They are soft and full of flavor.

I needed something for a Boy Scout bake sale and this made 15-17 cookies so it was perfect.  The boys loved them very much. And my mother bought one of my plates of cookies.  Even though at some point she could try them for free.

I will be making them at the end of the week again this time for my son's church school class as he volunteered to bring in cookies. :)

I think that I may try to use Maxwell House International coffee sometime and see what kind of flavor you get with that.
Stay tuned. Bake something special today.

Amazing Chocolate Chip Coffee Creamer Cookies
Yields about 15 cookies ( recipe can be doubled)
I found the recipe here


1 1/2 cups all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup chilled butter, diced into cubes
1 cup minus 2 Tbsp granulated sugar
1/2 Tbsp molasses
2 1/2 Tbsp original or French vanilla coffee creamer powder*
1 large egg
1/2 Tbsp vanilla bean paste or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips


Preheat oven to 375 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes.

Stir in egg and vanilla bean paste. Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick). Mix in ilk chocolate and semi-sweet chocolate chips. Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets.  Bake 10-11 minutes, until edges are very lightly golden. Cool on cookie sheet several minutes before transferring to wire rack to cool. Store in an airtight container.

*This in NOT liquid coffee creamer. I used the french vanilla creamer


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