Java Bean Cookies | Recipes

Java Bean Cookies

(2) Ratings:
Prep Time:
Baking Time:
Makes:24 cookies
Freezing:excellent

Made with chocolate-covered espresso beans, they’re perfect for making coffee breaks extra special.

Ingredients

1 cup 250 mL Crisco® All Vegetable Shortening
1/2 cup 125 mL firmly packed brown sugar
1/2 cup 125 mL granulated sugar
1 egg
2 tsp 10 mL vanilla extract
1 3/4 cups 425 mL Robin Hood® Original All Purpose Flour
1/2 tsp 2 mL baking soda
1/4 tsp 1 mL salt
1 cup 250 mL Chocolate covered coffee beans

Directions

  1. Preheat oven to 350° F (180°C). Line a large baking sheet with parchment paper.
  2. Cream together shortening and sugars until light and fluffy in a large mixing bowl.
  3. Beat in egg, then vanilla extract. Add flour, baking soda and salt and stir until combined. Roll dough into 1 ½” (4cm) balls, flatten slightly and place 2” (5cm) apart on prepared baking sheet. Press 3 chocolate-covered espresso beans into the centre of each cookie.
  4. Bake in centre of preheated oven, 10 to 12 minutes or until golden. Let cool 5 minutes, then transfer to cooling rack.

Tips

  • Treat little ones by baking extra cookies without the espresso beans. Or substitute espresso beans with chocolate covered peanuts.

Nutritional Information

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