Coffee Butter Cookies with Chocolate Dipping and Pistachios Recipe

Introduction

These Coffee Butter Cookies combine the rich flavor of coffee with a tender, buttery texture that melts in your mouth. Finished with a decadent chocolate dip and crunchy pistachios, they make an irresistible treat for coffee lovers and cookie enthusiasts alike.

Ingredients

• 1 tablespoon instant coffee (use robust coffee granules for stronger taste)
• 2 tablespoons hot water (let cool slightly before mixing)
• 1 cup icing sugar (can substitute with powdered sugar)
• 1 stick unsalted butter (must be room temperature)
• 1 large egg (beaten)
• 2 cups all-purpose flour (can use gluten-free blend if needed)
• 1 tablespoon cornstarch (no substitutions needed unless allergens are a concern)
• 1 teaspoon ground cinnamon (adjust according to taste)
• 1 cup melted dark chocolate (or white chocolate for a different flavor)
• 1/4 cup chopped pistachios (or walnuts/almonds for a nutty twist)

Instructions

1. Step 1: Dissolve the instant coffee in the hot water and set aside to cool slightly.
2. Step 2: In a mixing bowl, beat the softened butter and icing sugar together until light and fluffy.
3. Step 3: Add the beaten egg to the butter mixture and mix until fully incorporated.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, and ground cinnamon.
5. Step 5: Gently fold the cooled coffee mixture into the creamed butter mixture, then gradually add the dry ingredients, mixing until combined.
6. Step 6: Transfer the dough to a piping bag fitted with a star tip and pipe small cookies onto a lined baking tray.
7. Step 7: Place the piped cookies in the freezer for 5-10 minutes to firm up.
8. Step 8: Preheat the oven to 350°F (175°C) and bake the cookies for about 8 minutes, until set but not browned.
9. Step 9: Allow the cookies to cool completely, then dip each in melted dark chocolate and sprinkle with chopped pistachios. Let the chocolate set before serving.

Tips & Variations

• Use white chocolate instead of dark chocolate for a sweeter, creamier flavor.
• Swap pistachios with walnuts or almonds for a different nutty crunch.
• Make the cookies larger or smaller by adjusting the amount piped; just adjust baking time accordingly.
• If you prefer a stronger coffee taste, use espresso powder instead of instant coffee.
• For a nut-free version, skip the pistachios and try sprinkling with crushed freeze-dried raspberries for a colorful twist.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When ready to enjoy, bring cookies to room temperature and optionally refresh by warming briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee is best because it dissolves easily and provides a concentrated flavor. Using brewed coffee might alter the dough’s consistency and weaken the coffee flavor.

Can I make these cookies dairy-free?

Yes, substitute the unsalted butter with a dairy-free margarine or coconut oil, and use dairy-free chocolate for dipping to keep the recipe dairy-free.

Coffee Butter Cookies with Chocolate Dipping and Pistachios Recipe

Print Recipe

★★★★★

4.5 from 150 reviews

These Coffee Butter Cookies are a delightful treat combining the rich flavor of instant coffee with the buttery sweetness of classic cookies. Enhanced with a hint of cinnamon and finished with a decadent dark chocolate dip topped with crunchy pistachios, these cookies offer a perfect balance of flavors and textures. Ideal for coffee lovers and those seeking a sophisticated cookie twist.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 tablespoon instant coffee (use robust coffee granules for stronger taste)
• 2 tablespoons hot water (let cool slightly before mixing)
• 1 stick unsalted butter (must be room temperature)
• 1 large egg (beaten)
• 1 cup melted dark chocolate (or white chocolate for a different flavor)

Dry Ingredients

• 1 cup icing sugar (can substitute with powdered sugar)
• 2 cups all-purpose flour (can use gluten-free blend if needed)
• 1 tablespoon cornstarch (no substitutions needed unless allergens are a concern)
• 1 teaspoon ground cinnamon (adjust according to taste)
• 1/4 cup chopped pistachios (or walnuts/almonds for a nutty twist)

Instructions

1. Dissolve Coffee: Dissolve 1 tablespoon of instant coffee in 2 tablespoons of hot water and let it cool slightly to prevent curdling when mixed with butter.
2. Cream Butter and Sugar: In a mixing bowl, beat together 1 stick of softened unsalted butter and 1 cup of icing sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
3. Add Egg: Incorporate 1 large beaten egg into the creamed butter and sugar mixture, mixing thoroughly until fully combined and uniform.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and 1 teaspoon of ground cinnamon to evenly distribute the spices and leavening agents.
5. Mix Coffee and Flour Mixture: Gently fold the cooled coffee mixture into the creamed butter, followed by a gradual addition of the dry ingredients, carefully blending until a smooth cookie dough forms.
6. Pipe Dough: Transfer the cookie dough to a piping bag fitted with a star tip and pipe small, uniform shapes onto a baking tray lined with parchment paper to prepare for baking.
7. Chill Dough: Place the piped cookies in the freezer for 5-10 minutes to help them hold their shape during baking.
8. Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the chilled cookies in the oven for approximately 8 minutes until set but not browned, ensuring a tender texture.
9. Cool and Decorate: Allow the cookies to cool completely on a wire rack. Then dip each cookie into melted dark chocolate and sprinkle with chopped pistachios for a finishing touch that adds flavor and crunch.

Notes

• For a stronger coffee flavor, use robust instant coffee granules or increase to 1.5 tablespoons.
• Piping the dough helps create beautiful, uniform shapes, but you can also use a spoon to drop dough if preferred.
• Freezing the cookies before baking prevents spreading and helps retain the piped shape.
• Substitute dark chocolate with white chocolate for a milder, sweeter finish.
• Use gluten-free flour blend to accommodate gluten sensitivities without compromising texture.
• Store finished cookies in an airtight container to maintain freshness for up to one week.

Keywords: coffee cookies, butter cookies, chocolate dipped cookies, cinnamon cookies, pistachio cookies, baked cookies, dessert, coffee flavored treats