Caramel Cappuccino Cookies
Caramel Cappuccino Cookies requires about 45 minutes from start to finish. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 174 calories. This recipe serves 20. For 23 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 507 people have tried and liked this recipe. It works well as an inexpensive hor d'oeuvre. Head to the store and pick up sweetened condensed milk, baking powder, dutch processed cocoa powder, and a few other things to make it today. Several people really liked this Southern dish. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Savory Simple. Overall, this recipe earns a not so super spoonacular score of 14%. If you like this recipe, take a look at these similar recipes: Salted Caramel Cappuccino Sandwich Cookies, Caramel Cappuccino Cheesecake, and Frosty Caramel Cappuccino.
Servings: 20
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
1½ cup all purpose flour
1 teaspoon baking powder
1 teaspoon dutch processed cocoa powder
2 tablespoons espresso powder
¼ teaspoon salt
1/3 cup sugar
14 ounces (1 can) sweetened condensed milk
6 ounces unsalted butter, room temperature
1 teaspoon vanilla
Equipment:
stand mixer
baking paper
baking sheet
whisk
bowl
oven
Cooking instruction summary:
In a stand mixer with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. Add the sweetened condensed milk and vanilla and mix on high speed for 5 minutes. Scrape down the sides of the bowl.In a separate bowl, whisk/sift together the flour, baking powder, espresso powder, cocoa powder and salt.With the mixer on low speed, add the flour mixture in 3 batches. Turn the mixer up to medium for a minute to make sure everything is evenly combined.Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.Use a medium or small scoop to scoop out the dough. These cookies will spread quite a bit so leave space in between them.Allow the dough to chill in the refrigerator for at least 25 minutes.Bake for 15-18 minutes. Allow to cool for several minutes before serving.
Step by step:
1. In a stand mixer with the paddle attachment, cream the butter and sugar on high speed until light and fluffy.
2. Add the sweetened condensed milk and vanilla and mix on high speed for 5 minutes. Scrape down the sides of the bowl.In a separate bowl, whisk/sift together the flour, baking powder, espresso powder, cocoa powder and salt.With the mixer on low speed, add the flour mixture in 3 batches. Turn the mixer up to medium for a minute to make sure everything is evenly combined.Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.Use a medium or small scoop to scoop out the dough. These cookies will spread quite a bit so leave space in between them.Allow the dough to chill in the refrigerator for at least 25 minutes.
3. Bake for 15-18 minutes. Allow to cool for several minutes before serving.
Nutrition Information:
covered percent of daily need
