chocolate kahlua cream cookies recipe

Kahlua; a simple concoction of vodka, water, coffee and sugar cane. If you made some homemade Kahlua using our delicious recipe, you know that the addition of a Beanilla vanilla bean made this liquor even more delicious!!! Kahlua is definitely a popular liquor to pour over ice and leisurely sip on after dinner. Did you know that you can utilize this liquor in a variety of desserts and baked goods?! One of my very favorite pairings is with chocolate. Simply add a small amount to chocolate ice cream bases, drizzle into your favorite mousse recipe or make a batch of chocolate Kahlua cookies!

Kahlua has a rich cultural heritage with roots deeply entwined in the Latino culture. Created in the early 1930’s the liquor is often used in celebrations. The liquor originated in Veracruz where coffee beans are hand harvested, then roasted and ground. The grounds are then used to make a very strong coffee base. Sugar cane is processed and extracted and then combined with liquor and the strong coffee. The result is a slightly sweet, coffee based liquor.

Chocolate Kahlua cookies are the perfect combination of rich dark chocolate, creamy coffee filling and just hint of decadent Mexican vanilla extract. Our Mexican vanilla extract is rich and bold with a hint of spice. Mexican vanilla  extract brings out the inherent flavors of the chocolate and enhance the coffee notes in the Kahlua. If you have never tried our Mexican vanilla extract this recipe is the perfect excuse!

Chocolate Kahlua Cream Cookies Recipe


  • 1 cup cocoa powder
  • ½ cup all-purpose flour
  • ½ cup butter softened
  • 1 tsp. Mexican vanilla extract
  • ½ cup sugar
  • 1 egg

Chocolate Kahluha cookies step1


In a small bowl combine the flour and cocoa powder, set aside. In a mixer fitted with a paddle attachment add the butter, Mexican vanilla extract and sugar. Beat until light and fluffy. Add the egg. Beat until combined. Reduce speed to low and slowly add the cocoa flour mixture. Beat until well combined. Place the dough on a sheet of plastic wrap and wrap. Refrigerate overnight.

Roll the dough out to a ¼ inch thickness. Cut with round or fluted 2 inch cookie cutter. Continue until all the dough has been used. Place the cut cookies onto a cookie sheet lined with parchment or a silpat. Bake at 350 degrees for 10-12 minutes. Let cool on sheet trays to room temperature.

Kahlua Cream Filling


  • 2 ½ cups powdered sugar
  • 2 tbsp. hot milk
  • 2 tsp. Kahlua
  • ½ tsp. Beanilla Mexican vanilla extract


Place all the ingredients in a medium bowl. Whisk to combine.


Invert one cookie and spread a layer of Kahlua cream onto the cookie. Top with a second cookie. Continue until all cookies are sandwiched together.