Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with Gefen Parchment Paper.
Using a mixer, beat together first five ingredients until smooth. On low speed, add in flour, baking soda, and salt,
and mix until well combined. Slowly add remaining ingredients, mixing just until combined.Drop dough onto baking sheets by the tablespoonful, or use a small cookie scoop to form dough balls, leaving some space
for cookies to spread.Bake for 12–15 minutes (12 minutes for a chewy cookie and 15 minutes for a crispier cookie). Allow to cool. If desired, you
can melt additional cappuccino chips and drizzle over the cookies.
Directions
Credits
Tips:
Swap out the nuts for flaked coconut, and make a triple batch to stash away for Yom Tov. We always need extra mezonos on hand for Succos, and these tasty cookies are the perfect solution!
Description:
Photography and Styling by Devorah Applegrad.
Food Prep by Leah Hamaoui.
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will cornflake crumbs work instead of the cereal?
really good recipe!!but how can the baking time be 25 hours?
Hi Bracha,
That was actually a typo, thanks for catching that. Good eye!
It should be corrected now to 25 minutes.
-Chana Tzirel from Kosher.com
insane