Introduction

These Melt-in-Your-Mouth Coffee Butter Cookies bring a perfect blend of rich coffee flavor and buttery sweetness, making them an ideal treat for holiday celebrations. Topped with chocolate and nuts, they offer a delightful crunch and festive touch.

The image shows a close-up of swirled cookies stacked together. Each cookie has two main layers: one is a light tan colored dough with a ridged, soft texture formed in a circular swirl, and the other is a dark brown creamy chocolate swirl sitting inside the tan dough swirl. Small green and light brown nut pieces are sprinkled on top of the chocolate part, adding a bit of texture and color contrast. The cookies are placed closely on a white marbled surface, showing the details of the layers and toppings very clearly. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a stronger coffee flavor, use espresso powder instead of instant coffee.
Swap dark chocolate with white chocolate for a sweeter, creamier twist.
Try different nuts like walnuts or almonds for variety and texture.
Make sure the butter is room temperature for easier creaming and a lighter cookie texture.
Use a gluten-free flour blend if you need a gluten-free option without compromising taste.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to three months. When reheating, bring cookies to room temperature before serving to preserve their melt-in-your-mouth texture.

How to Serve

A group of small round cookies is arranged closely together on a white marbled surface, each cookie has a swirled pattern with a light brown, crumbly texture. In the center of each swirl, there is a dollop of dark chocolate cream topped with small chopped nut pieces, adding a bit of crunch and a mix of dark and light colors. The cookies are placed on a black wire rack that contrasts with the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee?

Instant coffee is preferred here because it dissolves fully and offers concentrated flavor without adding extra moisture. Using brewed coffee might alter the dough’s texture and consistency.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough, wrap it tightly, and refrigerate it overnight. Let it come to room temperature before piping and baking for best results.