If anyone ever tells you breakfast is the most important meal of the day, slap ’em – They don’t know what they’re talking about.
FINE – Don’t slap them, but they truly don’t know what they’re talking about.
Everyone damn well knows the most important meal of the day is coffee.
I’m not even coherent until I’ve had my cup. I say, allow 10 minutes for coffee to fully enter my blood stream and I’m good to talk to. In 20 minutes we can talk hugs and whatnot. But while I haven’t had my coffee, approach with caution.
That’s just the way I roll.
Flow with me…
I baked you cookies laced with coffee and a hint of cocoa powder. Yes, I laced these bad boys with some Bustelo.
The original recipe called for a can of condensed milk; however, I just LOVE to roundhouse kick the flavor door and break it from its hinges.
I turned a can of condensed milk into a Dulce de leche situation and mixed it in the cookie dough.
That’s what’s up.
These cookies have no eggs in ’em, but they’re not dairy free. This is a very soft dough, so refrigeration is a must. A.MUST. Otherwise they spread and make a big ‘ol mess.
You bake them off for about 11 minutes. As they bake your house will smell like a coffee house. Your mouth will water. It’s a Pavlovian Response situation. Embrace that.
What do these cookies taste like? Let me tell you… They taste a lot like a caramel macchiato from the famed chain.
For real, real.
Not for play, play.
What am I trying to convey here? Yea… these cookies are the BOOOOOOOMMMMMBBB. Dude, seriously – Coffee and caramel in a cookie? Resist and you’re just a crazy loony loon. Just try not to burn yourself as you grab a cookie, ‘k?
Now… You’ve been rolling with me long enough to know… I want to break doors off their hinges. Or do that thing Jack Nicholson did in The Shining.
Add scoop of vanilla ice cream, top with another cookie and
Ice cream sandwich situation.
You think about that jammy for a second. Let that sit in your brains good and nice. Not too long, though…
Ice cream melts.
- all purpose flour, spooned then leveled - 1 3/4 cup
- baking powder - 1 teaspoon
- espresso powder (I used Bustelo - 2 Tablespoons
- dutch processed cocoa powder - 2 1/2 teaspoons
- salt - 1/4 teaspoon
- unsalted butter, room temperature - 6 ounces (1 ¾ sticks)
- light brown sugar, lightly packed - 1/3 cup
- dulce de leche ( I used Nestle La Lechera) - 14 ounces (1 can)
- vanilla extract - 1 ½ teaspoons
- Vanilla ice cream
Make the cookies:
Line 2 cookie sheets with parchment paper and set aside.
In a medium bowl, combine the flour, baking powder, espresso powder, cocoa powder, and salt. Whisk until combined.
In a stand mixer fitted with a paddle attachment over high speed, cream butter and sugar until light and fluffy, about 2 minutes. Add the dulce de leche and vanilla extract. Mix on high speed for about 3 minutes. Stop and scrape the mixer and mix for another minute or so. Stop and scrape the mixer once more.
Over low speed, and add the flour mixture in 2 batches. Continue mixing on low speed for about 30 seconds or so to combine all ingredients. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to an hour.
While the dough chills, preheat your over to 350° Fahrenheit.
Once your dough is chilled, remove it from the fridge and with a small or medium cookie scoop, drop spoonfuls of dough about 2 inches apart on the cookie sheet. These cookies will spread, so be sure to leave enough space; otherwise you’ll end up with one giant cookie situation.
Bake the cookies for about 11 minutes, rotating the pan midway through. Bake until lightly browned and the tops appear crackled. Allow to cool on the cookie sheet for about 3 minutes, then transfer to a wire rack to cool completely.
Assemble the ice cream sandwiches:
Line a cookie sheet with parchment paper. Place half the cookies flat side up on the sheet of parchment. The cookies don’t have to be spaced apart. Place a scoop of slightly softened ice cream (as much as you like) on the cookie. Gently press the second cookie over the ice cream. Repeat with rest of the cookies. Transfer the cookie sheet to the freezer and allow the sandwich cookies to firm up, about 40 minutes. Then go in on that bad boy.
This makes about 20 sandwich cookies if using a small cookie scoop.
Cookie recipe adapted from: Savory Simple
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