From the kitchen of Stephanie Knewasser. These
soft fudgey brownie-like cookies have a mild
cappuccino flavor that develops after a few days.
Increase the cappuccino mix for a more intense
In a stand mixer, beat until creamy:
5 Tbsp butter
1 c brown sugar
2/3 c cocoa
1 Tbsp + 1 tsp cappuccino mix
1 tsp baking soda
1 tsp cinnamon
1/3 c plain/ vanilla yogurt
2 c flour
This makes a stiff sticky dough.
Refrigerate at least 1 hour (for easier handling).
In a small bowl:
1/4 c sugar
(Add more as needed)
Roll the dough into balls.
This can be tricky because the dough is SO sticky.
Between 2 layers of plastic wrap, pat the dough into
a rectangle & cut the dough into chunks. Use a
knife & spoon to slide the dough into the bowl of
sugar. Using a fork, roll the dough ball in sugar to
coat. Use the fork to place on an ungreased cookie
sheet. Once you have a sheet full of cookies,
gently roll the dough into balls. This is key,
because if you roll each cookie after coating in
sugar, your hands will be a sticky mess.
Bake @ 350, for 8-10 minutes.
Cool 1-2 minutes before moving to a cooling rack.
Makes ~37 cookies
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