Coffee and Cream Drops

Coffee and Cream Drops
Recipe type: dessert
Serves: 48
  • 2 tbsp instant coffee granules
  • 3 tbsp light cream or half-and-half
  • 1 C butter (no substitutes), softened
  • ⅔ C granulated sugar
  • ⅔ C packed brown sugar
  • 1 tsp baking soda
  • tsp salt
  • 1 egg
  • 1 tsp vanilla
  • 2 ¼ C all purpose flour
  • C unsweetened cocoa powder
  • C chopped nuts
  • C miniature semisweet chocolate pieces
  1. Preheat oven to 375°F 1. Stir together instant coffee granules and 1 tbsp of the light cream/half-and-half in a small bowl until coffee dissolves; set aside. 2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda and salt; beat until combined. Beat in the coffee mixture, egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. 3. Divide the dough in half. Set one portion aside. Stir the remaining 2 tbsp light cream/half-and-half and the cocoa powder into the remaining portion. Stir nuts into chocolate dough. Stir chocolate pieces into plain dough. Spoon a scant 1 tsp of each dough side by side on an ungreased cookie sheet. Press dough pairs together. 4. Bake 8 to 9 minutes or until just set. Cool 1 minute on cookie sheet; transfer to wire racks and cool completely.


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