The Big Kahlua Vanilla Cookies
Indulge in the luscious decadence of The Big Kahlua Vanilla Cookies, a dessert experience that blends the warm, aromatic notes of coffee liqueur with the timeless sweetness of vanilla. These oversized cookies are irresistibly soft yet perfectly chewy, packed with melty semi-sweet and white chocolate chips for a luxurious double-chocolate delight. Each bite delivers hints of Kahlua’s rich, coffee-infused flavor, beautifully balanced by pure vanilla extract and a buttery base. Quick to prepare and baked to golden perfection in under 15 minutes, these cookies are ideal for impressing guests or elevating your everyday snacking. Whether served warm with a glass of milk or enjoyed straight from the cookie jar, they’re the ultimate treat for coffee lovers and cookie enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 3 tablespoons Kahlua (coffee liqueur)
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs one at a time to the creamed mixture, beating well after each addition.
Stir in the vanilla extract and Kahlua until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and white chocolate chips until evenly distributed.
Using a cookie scoop or spoon, drop 2-tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they’ll continue to cook on the baking sheet as they cool).
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 5 days. Enjoy!
Nutrition Facts
Calories |
5744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.6 g | 274% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 932.9 g | 339% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 611.8 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 495 mg | 38% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
