Imported from Instagram

Vietnamese Coffee Cookies
A creative cookie inspired by Vietnamese coffee, featuring a marbled dough with sweetened condensed milk and rich espresso flavors.
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Ingredients
- 0.5 cup unsalted butter (softened)
- 0.5 cup granulated sugar
- 2 tbsp sweetened condensed milk (for base dough)
- 1 large egg yolk
- 1.5 tsp vanilla extract
- 1.25 cup all-purpose flour
- 0.25 tsp baking soda
- 0.5 tsp salt
- 1 tbsp milk powder (for condensed milk dough)
- 1 tbsp sweetened condensed milk (for condensed milk dough)
- 2 tbsp instant espresso powder (for coffee dough)
- 0.5 tbsp hot water (up to 1 tbsp)
Steps
- 1
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- 2
Add the 2 tablespoons of sweetened condensed milk, the large egg yolk, and the vanilla extract to the butter mixture. Mix until well combined.
- 3
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 4
Gradually incorporate the dry ingredients into the wet ingredients until a base dough forms.
- 5
Divide the base dough into two equal portions.
- 6
To create the Condensed Milk Dough: In one portion of the dough, add the milk powder and 1 tablespoon of sweetened condensed milk. Knead or mix until fully incorporated.
- 7
To create the Vietnamese Coffee Dough: In a small bowl, dissolve the instant espresso powder in 1/2 to 1 tablespoon of hot water to create a thick paste. Add this paste to the second portion of the base dough and mix until the color is uniform.
- 8
Gently marble the two doughs together by swirling them or stacking and lightly pressing, being careful not to over-mix so the distinct colors remain.
- 9
Scoop the dough into 5-6 large balls (or 12 small ones) and place them on a parchment-lined baking sheet.
- 10
Bake in a preheated oven (typically 350°F/175°C) for 10-12 minutes or until the edges are set. Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Makes approximately 5-6 large cookies or 12 small cookies. The recipe involves splitting a base dough into two flavors to create a marbled effect.
Nutrition per serving
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