M&M KAHLUA COOKIES
Something i found from the kahlua website (www.kahlua.com) which turned out really well. And man...who can refuse M&Ms and kahlua!! Turns out a nice brown colour, with brightly coloured candy bits. I think the wonderful texture came from the grounded oatmeal. Try this for something different.
Provided by KitchenManiac
Categories Drop Cookies
Time 32m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F (190°C).
- Cream the butter and the sugars until well blended on LOW speed.
- Add eggs, vanilla and Kahlua.
- Measure the oatmeal and blend in a blender to a fine powder.
- Mix the flour, oatmeal, salt, baking powder and baking soda.
- Fold it gently (but well) into the butter mixture.
- Add M&M's.
- Roll into balls and place 2-inches apart on greased cookie sheet.
- Bake for 10-12 minutes at 375°F (190°C).
Nutrition Facts : Calories 301.2, Fat 12.5, SaturatedFat 7.4, Cholesterol 41.1, Sodium 219.1, Carbohydrate 44.1, Fiber 1.6, Sugar 28.1, Protein 3.7
KAHLUA COOKIES
Make and share this Kahlua Cookies recipe from Food.com.
Provided by Ashley U
Categories Dessert
Time 30m
Yield 40 COOKIES
Number Of Ingredients 10
Steps:
- Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
- Add kahlua and egg, beating well.
- Combine flour and next 3 ingredients, stirring well.
- Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
- Cover and chill dough for 15 minutes.
- Combine powdered sugar and cocoa.
- Shape dough into 1-inch balls; Roll each ball in sugar mixture.
- Place on cookie sheets coated with cooking spray.
- Flatten each with a fork in a crisscross pattern.
- Bake at 400 degrees for 9 minutes.
COFFEE CHOCOLATE CHUNK COOKIES
Efficiency expert Rachael Ray saves time without skimping on flavor. The box-mix batter gets mixed in a single bowl and dressed up with extra chocolate and nuts. Ground coffee beans make the cookies pleasantly crunchy too.
Provided by Rachael Ray : Food Network
Categories dessert
Time 21m
Yield about 34 medium cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
- In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
- Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.
THE BEST M&M COOKIES
We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them -- the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Sift the flour, baking powder, baking soda and salt into a large bowl.
- Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
- Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.
KAHLUA-CHOCOLATE CHIP COOKIES
A twist on the everyday chocolate chip cookies. I make mine with a sugar-free Kahlua coffee flavored syrup and walnuts. Gives it just the right taste. Try these cookies next time you want a chocolate chip cookie. You won't be sorry.
Provided by Vseward Chef-V
Categories Drop Cookies
Time 25m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F
- Line baking sheet with parchment paper.
- In small bowl, combine flour, baking soda and salt; mix well.
- In large bowl, combine sugar, brown sugar and shortening; mix well.
- Add eggs, liqueur and vanilla; mix well.
- Slowly stir in flour mixture until of uniform consistency.
- Stir in chocolate chips and pecans.
- Drop onto baking sheet in teaspoonfuls 3 inches apart.
- Bake 10 to 11 minutes or until light brown.
THE BIG KAHLUA VANILLA COOKIES
These are a bake shop quality cookie--- I have never tried it, but I think you could replace the Kahlua for a tablespoon of pure vanilla extract and vanilla chips for chocolate:)
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 4h10m
Yield 14-16 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a foil-lined cookie sheet.
- Sift flour, baking soda and salt.
- Melt butter (don't let it get cool), add Kahlua.
- Add sugars and beat well; add egg yolks, beat until very well blended.
- Mix in flours on low speed until just blended.
- Add vanilla chips or chunks.
- Cover and chill for of 4 hours.
- Drop by very heaping tablespoonfuls onto greased sheet, leaving 3" space between cookie dough.
- Bake for 10-12 minutes, (I use a convection oven), or until cookies are brown around the edges and baked to desired doneness.
- Note: Do not store the cookie dough in the freezer for later use, as it will upset the texture).
Nutrition Facts : Calories 385.6, Fat 18.4, SaturatedFat 11.2, Cholesterol 55, Sodium 242.8, Carbohydrate 51.8, Fiber 0.5, Sugar 37.9, Protein 3.7
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- Measure out all ingredients and have them ready before you begin cooking. Cookie mixture is time sensitive and needs to be prepared quickly in order for the cookies to fully set.
- Add the butter, sugar, and Kahlua to a large pot and bring to a rolling boil and boil for just 90 seconds.
- Remove from heat and stir in the remaining ingredients, once fully combined, plop large spoonfuls onto wax paper and let sit for about an hour to harden.
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