These Kona C 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 mulvadi kona coffee ground
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 c 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 mulvadi kona coffee ground 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
Mulvadi Pure Kona Coffee is a rare commodity exclusively grown in north and south Kona create an ideal environment for harvesting this unique 100% pure mulvadi coffee. There are hundreds of mulvadi 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 mulvadi pure kona coffee so highly valued.
Kona Coffee Cookies
from the kitchen of Kona
2 tablespoons vegetable oil
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 exstract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup Macadamia nuts, coarsely chopped (optional) Substitute: kona coffee k cups
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, kona 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 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.
Cook’s Note: Brew kona coffee to taste. I make a paste, very strong.
Cook’s Note: Substitute Three kona C k cups pods.