I love seasonal drinks, desserts, pastries, meals, you name it. So as you can imagine, when Starbucks releases their holiday drinks, I am there! When I first took a sip of the Chestnut Praline latte, it reminded me of a cookie - which got me thinking, why hasn't anybody made cookie recipes out of the holiday drinks?
So I made up a recipe while sipping on this latte. The base of the cookie is inspired by a snickerdoodle, but it's spruced up with candied chestnuts and instant coffee. It is SO good!
Serves: 20
Prep time: 20 minutes
Cook Time: 10 min
Total Time: 30 minutes
Ingredients
1.5 cups flour
1 tsp cream of tartar
1/2 tsp kosher salt
1 stick of butter
3/4 cup sugar
1 large egg
1 tbsp cinnamon
2 tbsp instant coffee
1/2 tsp vanilla
4 chestnuts, chopped into small pieces
2 tbsp butter
2 tbsp brown sugar
Process
Preheat the oven to 375ºF
Whisk flour, instant coffee, cinnamon, baking soda, salt, and cream of tartar together in a small bowl.
Chop your chestnuts into chocolate chip sized pieces. On a pan over medium heat, add butter, chestnuts, and brown sugar. Stir often for 5 minutes, until the chestnuts are completely coated in the brown sugar. Pour the chestnuts onto a piece of parchment paper and let it cool.
Beat sugar and butter together in a large bowl with a mixer until combined. Add in egg and vanilla and mix. Slowly blend in the dry ingredients, adding a little bit at a time. Once it's mixed, add in your candied chestnuts.
Roll dough into small balls and place on the baking sheet, leaving plenty of space between each cookie. Bake for 8-10 min.
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