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Chocolate Cappuccino Cookies

 Chocolate Cappuccino Cookies
These chocolaty cookies have a mild coffee flavor that makes them a hit with whoever tries them.—Eleanor Senske, Rock Island, Illinois
42 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 egg white
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 1/4 cup canola oil
  • 2 tablespoons corn syrup
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/4 teaspoon salt


  • In a small bowl, dissolve coffee granules in hot water. In a large
  • bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla
  • and coffee; beat until well blended. Combine the flour, cocoa and
  • salt; gradually add to coffee mixture and mix well.
  • Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
  • Flatten to 1/4-in. thickness with a glass dipped in the remaining
  • sugar.
  • Bake at 350° for 5-7 minutes or until center is set. Remove to
  • wire racks to cool. Store in an airtight container. Yield: 3-1/2
  • dozen.
Nutritional Facts: One cookie equals 43 calories,

2 of 2

Chocolate Cappuccino Cookies (continued)

Nutritional Facts: 1 g fat (trace saturated fat), 0 cholesterol, 15 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch.