Go Back

Vietnamese Coffee Marble Cookies

Delightful cookies that blend rich chocolate and invigorating Vietnamese coffee, perfect for family gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure the butter is at room temperature for easy creaming.
  • 1 cup granulated sugar
  • 2 large eggs Add eggs one at a time.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 cup cocoa powder Use high-quality cocoa for better flavor.
  • 1 tablespoon instant coffee granules Adjust the amount based on desired coffee strength.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract until smooth.
  3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, instant coffee granules, and salt.
  4. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Forming and Baking
  1. Divide the dough into two equal portions. Leave one portion plain and mix the other with cocoa powder and additional coffee.
  2. Take small amounts of both doughs and pinch them together to create a marbled effect.
  3. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
  4. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Drop spoonfuls of the marbled dough onto the sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set.
  6. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Reheat in the oven at 300°F (150°C) for 5-7 minutes before serving.