Kahlua White Chocolate Chunk Brownie Mix Cookies
You can never have too many hor d'oeuvre recipes, so give Kahlua White Chocolate Chunk Brownie Mix Cookies a try. This recipe serves 24. One portion of this dish contains roughly 2g of protein, 7g of fat, and a total of 177 calories. For 28 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by Simple Nourished Living. A mixture of water, instant coffee powder, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of American cuisine. 206 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 23 minutes. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is improvable. Similar recipes include kahlúa brownies with kahlúa mocha buttercream frosting and salted caramel white chocolate kahlúa mocha latte, Triple Chocolate Chunk Brownie Cookies, and Kahlúa Bread Pudding with White Chocolate Kahlúa Sauce.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 13 minutes
Ingredients:
4 ounces white chocolate baking bar, chopped into small chunks
1 package (about 20 ounces) brownie mix (I used Ghirardelli Triple Chocolate)
¼ cup butter, melted
1 large egg
1 tablespoon instant coffe or espresso powder
1 teaspoons instant coffee powder
¼ cup Kahlua or other coffee liquor (I used Patron XO Cafe)
1-1/2 cups powdered sugar, sifted to remove lumps
Pinch of salt
½ teaspoon vanilla extract
1 tablespoons water
Equipment:
baking sheet
mixing bowl
oven
wooden spoon
spatula
bowl
whisk
Cooking instruction summary:
Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Line the cookie sheets with silicone mats or spray them with nonstick cooking spray.In a large mixing bowl, mix together the Kahlua and coffee powder until dissolved. Add the brownie mix, melted butter, and egg and stir with a wooden spoon until the dry ingredients are just moistened and everything is well blended. Stir in the white chocolate chunks.Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared cookie sheets.Bake one cookie sheet at a time in the center of the oven until the edges are set and the center is just barely set when lightly touched, 10 to 13 minutes. Remove from the oven and allow the cookies to cool for about 1 minute on the cookie sheets and then transfer the with a spatula to wire racks to cool completely.Repeat with remaining cookie dough, being sure that your cookie sheets are completely cooled before using them. (I sometimes run the backs of the cookie sheets under cold water to speed up the process.)To make the icing, in a small bowl, combine the liqueur, espresso powder, water, vanilla, and pinch of salt in a medium bowl until dissolved. Whisk in the powdered sugar until smooth. Add more water a little at a time, if necessary, to achieve a nice drizzling consistency.When the cookies are completely cool drizzle them with a little Kahlua icing.Makes 48 cookies
Step by step:
1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees. Line the cookie sheets with silicone mats or spray them with nonstick cooking spray.In a large mixing bowl, mix together the Kahlua and coffee powder until dissolved.
2. Add the brownie mix, melted butter, and egg and stir with a wooden spoon until the dry ingredients are just moistened and everything is well blended. Stir in the white chocolate chunks.Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared cookie sheets.
3. Bake one cookie sheet at a time in the center of the oven until the edges are set and the center is just barely set when lightly touched, 10 to 13 minutes.
4. Remove from the oven and allow the cookies to cool for about 1 minute on the cookie sheets and then transfer the with a spatula to wire racks to cool completely.Repeat with remaining cookie dough, being sure that your cookie sheets are completely cooled before using them. (I sometimes run the backs of the cookie sheets under cold water to speed up the process.)To make the icing, in a small bowl, combine the liqueur, espresso powder, water, vanilla, and pinch of salt in a medium bowl until dissolved.
5. Whisk in the powdered sugar until smooth.
6. Add more water a little at a time, if necessary, to achieve a nice drizzling consistency.When the cookies are completely cool drizzle them with a little Kahlua icing.Makes 48 cookies
Nutrition Information:
covered percent of daily need
