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Crisp Chocolate-Espresso Ribbon Cookies

Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.

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( 26 Ratings)

26 Ratings

5 Stars 46%

4 Stars 27%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 1 hr 20 min
Total Time 3 hr 20 min
Servings 48

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1: tablespoon Gold Medal® all-purpose flour

1/2: cup butter or margarine, softened

1: teaspoon almond extract

1: egg, slightly beaten

1/3: cup bittersweet chocolate chips, melted

1/2: cup coarsely to finely crushed chocolate-covered espresso coffee beans

1/3: cup coarsely chopped toasted almonds

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Directions

1 Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
2 Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
3 Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
4 Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

EXPERT TIPS

Expert Tips

To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

Cookie dough can be stored in the fridge for up to 24 hours or in the freezer for up to two months before cutting and baking.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 80
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 45mg; 45%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 12/18/2011 5:27:48 PM REPORT ABUSE Asymm said:

Rating:

Made these and dipped them partly in chocolate with grinned coffee beans, and set to dry. They were excellent!

This reply was: Helpful Inspiring

Posted 6/1/2009 11:48:25 AM REPORT ABUSE drvicky said:

Rating:

I made a mistake and didn't separate the dough into 2 batches, but the result was still extremely tasty! An unusual cookie but a great one. I will definitely make this again.

This reply was: Helpful Inspiring

Posted 12/19/2008 4:22:18 PM REPORT ABUSE Rosieru said:

Rating:

These are really good. Decided since easy to make to try peppermint. I substituted peppermint extract for almond and used chopped starlight mints instead of coffee beans. Also put some red food coloring in the half with the flavoring. They are excellent also.

This reply was: Helpful Inspiring