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Coffee Butter Cookies with Dark Chocolate and Pistachios Recipe

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4.3 from 20 reviews

These Coffee Butter Cookies are a delightful treat combining the rich flavors of instant coffee and buttery dough, enhanced with a hint of cinnamon. Finished with a dip in melted dark chocolate and a sprinkle of chopped pistachios, these cookies offer a perfect blend of sweet, nutty, and slightly bitter notes making them an irresistible snack or dessert.

  • Total Time: 23 minutes
  • Yield: Approximately 20 cookies

Ingredients

Dough

  • 6 g (1 tbsp) instant coffee
  • 10 g (1 tbsp) hot water
  • 50 g (1/2 cup) icing sugar
  • 110 g (1/2 cup) softened unsalted butter
  • 25 g (1/2 large) beaten egg
  • 140 g (1 1/4 cup) all-purpose flour
  • 15 g (2 tbsp) cornstarch
  • 1/2 tsp ground cinnamon

Decoration

  • Melted dark chocolate
  • Chopped pistachios

Instructions

  1. Prepare the butter and sugar: Beat the softened unsalted butter with the icing sugar using an electric mixer until the mixture is fluffy and light, ensuring a smooth base for the dough.
  2. Add the beaten egg: Incorporate the beaten egg into the butter and sugar mixture, mixing continuously until fully blended to create a homogeneous mixture.
  3. Make coffee mixture: Dissolve the instant coffee granules in hot water and let the solution cool slightly to avoid cooking the dough prematurely.
  4. Combine dry ingredients: In a separate bowl, mix together the all-purpose flour, cornstarch, and ground cinnamon to distribute the dry components evenly.
  5. Mix coffee into butter mixture: Add the cooled coffee mixture into the butter, sugar, and egg blend, mixing thoroughly to unite all wet ingredients.
  6. Add dry ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined to form the cookie dough.
  7. Prepare for piping: Transfer the dough into a piping bag fitted with a star tip, ready for shaping the cookies.
  8. Pipe cookies: Pipe the dough onto a baking tray lined with parchment paper, spacing them appropriately to allow for baking expansion.
  9. Chill before baking: Freeze the piped cookies for 5-10 minutes to help them hold their shape during baking.
  10. Bake the cookies: Bake the chilled cookies in a preheated oven at 350°F (175°C) for 8 minutes, or until lightly golden and set.
  11. Cool and decorate: Let the baked cookies cool completely, then dip each into melted dark chocolate and finish by sprinkling chopped pistachios on top for added texture and flavor.

Notes

  • Freezing the piped dough before baking helps maintain the cookie shape and prevents spreading.
  • Ensure the coffee mixture is cooled before adding to the batter to avoid curdling the eggs.
  • You can substitute pistachios with other nuts like almonds or walnuts based on preference.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/coffee-butter-cookies-with-dark-chocolate-and-pistachios-recipe/