If you've ever made butter mints, you'll recognize this no-cook powdered sugar mixture. The coffee flavor comes from instant espresso powder, which is widely available online and at specialty stores. It's richer and better-tasting than ordinary instant coffee.

Source: Midwest Living


Recipe Summary test

1 hr
1 day
about 160 pieces


Ingredient Checklist


Instructions Checklist
  • In a large bowl, beat cream cheese and butter with an electric mixer until combined; beat in the dissolved instant espresso powder and cocoa. Gradually beat in as much powdered sugar as you can; knead in remaining sugar.

  • Divide mixture into four portions and loosely cover with plastic wrap to prevent drying. Roll one portion into a 12-inch rope that is about 1/2 inch in diameter; cut into 1/4-inch slices with a sharp knife. Roll pieces into ovals and use a toothpick to make an indentation down the center of each, to look like a coffee bean. Repeat with other three portions. Arrange on baking sheets lined with parchment paper. Cover with paper towels; chill overnight. Chill in an airtight container for up to 2 weeks or freeze for up to 1 month.

Nutrition Facts

28 calories; fat 1g; cholesterol 2mg; carbohydrates 6g; sugars 6g; vitamin a 22IU; folate 0.1mcg; sodium 6mg; potassium 2mg; calcium 1mg.