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Imported from Instagram

Vietnamese Coffee Cookies

Vietnamese Coffee Cookies

Recipe by Jenn ★ @asipoftexas · Instagram

Imported by Anonymous on SeeMeCook

A creative cookie inspired by Vietnamese coffee, featuring a marbled dough with sweetened condensed milk and rich espresso flavors.

6 servings32 minSoutheast Asian

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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. 1

    In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

  2. 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. 3

    In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

  4. 4

    Gradually incorporate the dry ingredients into the wet ingredients until a base dough forms.

  5. 5

    Divide the base dough into two equal portions.

  6. 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. 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. 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. 9

    Scoop the dough into 5-6 large balls (or 12 small ones) and place them on a parchment-lined baking sheet.

  10. 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

347Calories
5gProtein
43gCarbs
18gFat
1gFiber
  • dessert
  • cookies
  • baking
  • coffee
  • vietnamese coffee
  • sweetened condensed milk

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