These Kona coffee bean butter cookies are standouts for two reasons. They’re extremely easy to make and they don’t taste like peanut butter. While the texture is like that of a peanut butter cookie, the controlling flavor here is the kona coffee beans.
Tasters use words like creamy, smooth, clean and sweet to describe it. Professional tasters go a bit further and say it’s bright and has a lingering taste that hints of chocolate. The recipe originally came from the Kona coffee Cultural Festival. I’ve change it slightly to incorporate the use of fresh peanut butter and a bit of vanilla. I’ve also been known to add Macadamia nuts to the batter. This recipe will work with any coffee, but use Kona if you can. That chocolate-like undertone of Kona coffee beans work well in these cookies. The cookies can be made by young bakers so their assembly can be a family affair that’s blessed with an easy cleanup. Here’s the recipe for these slightly crumbly cookies.
100% Pure Kona Coffee Beans
Pure Kona Coffee beans are a rare commodity exclusively grown in north and south Kona create an ideal environment for harvesting this unique 100% pure Kona coffee. There are hundreds of 100% Kona coffee farms in Kona and many offer tours to the public. The Kona Coffee Cultural Festival held during November in Historic Kailua Village (Kailua-Kona) is a must-see event for coffee lovers. Coffee once grown in every district on Hawaii Island, boutique, award-winning farms can be found in Kau, Puna and Hilo. Try a fresh brewed mug and experience the rich aroma that makes pure Kona coffee so highly valued.
Kona Coffee Bean Cookies
from the kitchen of Kona
1/2 cup butter
1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups peanut butter
3 tablespoons Kona coffee bean exstract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup Macadamia nuts, coarsely chopped (optional)
Kona Coffee Bean Cookies from Kona Coffee
1) Preheat oven to 375 degrees F.
2) Cream butter in the bowl of an electric stand mixer. Gradually add brown and white sugar and beat until incorporated. Add egg, salt, baking soda, peanut butter, coffee and vanilla. Blend until creamy. Sift flour and gradually add to batter. Batter will be stiff. Fold in nuts if using.
3) Using a tablespoon, drop dough onto ungreased cookie sheets. Press flat and make a criss-cross design with a fork. Bake for 15 minutes or until brown. Yield: 32 cookies.
Cook’s Kona Coffee Beans Note: If you prefer soft cookies, remove from baking sheet soon after removing from oven. If your preference is for a crisper cookie, let them cool in baking pan.