I wouldn’t need much if I was ever stranded on a desert island. Drop me off with a Kindle full of mystery books, a hammock, and my dog, Finley. Oh, and can I please have an entire coffee shop on this desert island? There would never be a line early in the morning! (Not to mention no one else there to judge my all day caffeine consumption)
I’ve watched my fair share of Gilligan’s Island and am confident I could rig up some sort of bicycle-powered coffee grinder.
If you haven’t already gathered, I appreciate a good cup o’joe and when I can find a way to fit more of it into my day, I’m a happy gal. That is exactly why I’m practically losing it over these cookies. Buttery, full of coffee, and dipped in CandiQuik… need I say more? Oh yeah, they’re crazy easy to make, too.
The recipe was inspired by one of my favorite store-bought cookies. However, I think the homemade version wins hands down. You can use your favorite coffee and can dip them in either vanilla or chocolate. Really though, who says you need to choose? Go for both! Dark roast and chocolate coating? Sure! Hazelnut blend paired with vanilla? Count me in. Besides, nothing beats a fresh cookie!
- 1 cup butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons ground coffee
- ½ teaspoon salt
- 2 cups flour
- 1 (16 oz) package CANDIQUIK, Vanilla or Chocolate
- 1 teaspoon ground coffee
- Preheat oven to 300° F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, beat together first 5 ingredients until smooth. Slowly add in flour and mix thoroughly.
- On a lightly floured surface, roll dough until ¼-inch thick. Use a 2-inch cookie cutter or cut into squares and place 1-2 inches apart on baking sheets.
- Bake 19-22 minutes or until center of cookie is firm. Cool completely on wire rack.
- Melt CANDIQUIK according to package directions and mix in coffee grounds.
- Dip ½ of each cookie (or drizzle for a different look!) in CANDIQUIK and allow it to set on wax or parchment paper.