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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Recipe: Kahlua Toast Crunch Cookies

January 15, 2014

Recipe: Kahlua Toast Crunch Cookies

kahluacookies

Move over bourbon. There’s a new alcohol in my kitchen, and its name is Kahlua.

Seriously, I can’t get enough of it right now. I’m folding it into whipped cream and drizzling it on tiramisu. I’m even pouring over bread and mixing that into cookies. This ain’t no joke.   I NEED AN INTERVENTION.

Butreallytho, please don’t intervene, because then you won’t get to experience these cookies and I really insist that you do.

Okay, these cookies. Pillow soft on the inside and filled with salty-sweet pecans and a gnarly Kahlua toast crunch – that’s bread doused in the good stuff, covered in spices, and baked up til cris-pay. On its own, the crunch tastes like CTC for grown-ups, and since we are all healthy, mature, and responsible adults, it’s totally okay to eat the leftovers for breakfast with milk or as a snack – we got this.

These cookies also travel extremely well. They have a higher moister content from the brown sugar and can be shipped easily, lasting up to 1 week. I sent quite a few batches as holiday gifts and would definitely not mind if someone sent me these for Valentine’s Day. As long as I get a bottle of Kahlua as well. Naturally.


Kah-razy for Kahlua.

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Kahlua Toast Crunch Cookies
(Crunch adapted from Milk)

[ingredients]

Directions

  1. For the crunch: Preheat the oven to 325 degrees. Line a baking sheet with a Silpat and set aside.
  2. Slice the bread into quarters and put it in a large bowl. Pour the brown butter over everything and let soak for 1 minute.
  3. Add the brown sugar, salt, spices, and Kahlua and toss well. Spread the mixture on the prepared baking sheet and bake for 40 minutes.
  4. Pull the pan out of the oven and use a wooden spoon or spatula to break up the pieces and toss them around. If the sugar is still moist, bake for an additional 5 minutes until you have dry, caramelized clusters. Cool the crunch completely before using.
  5. For the cookies: Preheat the oven to 350 degrees and line a baking sheet with a Silpat or parchment paper.
  6. In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add in the vanilla and eggs 1 at a time, mixing well after each addition.
  7. In a small bowl, combine the flour, baking powder, salt, cinnamon, and pecans and add to the stand mixer. Mix on slow speed for about 10 seconds.
  8. Add in 2 cups of the Kahlua toast crunch and mix until everything is just combined. Do NOT over mix.
  9. Divide dough into tablespoon-sized portions and roll them to make them as round as possible. Refrigerate for about 10-15 minutes if the dough is too sticky to work with.
  10. Place the cookies about 1.5 inches apart on the baking sheet and bake for 11 minutes. They won’t spread or change color too much, but they will be done. Cool completely on a wire rack.

Filed Under: Recipes Tagged With: Baking, Cinnamon Toast Crunch, Cookies, Crunch, Kahlua, Packaging, Pecans, Winter

Reader Interactions

Comments

  1. Jocelyn (Grandbaby Cakes) says

    January 15, 2014 at 9:32 am

    You totally had me at crunch cookies!!

    Reply
    • Shikha says

      January 23, 2014 at 4:13 pm

      Haha I’ve been going through a crunchy cookie phase too, so I’m into this!

      Reply
  2. The Vegan 8 says

    January 15, 2014 at 11:23 pm

    I’ve never in my life heard of a cookie like this, but it sounds and looks fabulous! I love how thick they are and the idea of something crunchy inside a soft chewy cookie sounds amazing!!

    Reply
    • Shikha says

      January 23, 2014 at 4:14 pm

      Yea! I might add some baking soda into them next time to spread them out a bit more, but I can’t really complain with this batch!

      Reply
  3. Bianca @ Confessions of a Chocoholic says

    January 19, 2014 at 1:25 am

    This sounds incredible! I also love Kahlua. The toast crunch is a genius idea.

    Reply
    • Shikha says

      January 23, 2014 at 4:14 pm

      I gotta say, the Momfuku Milk Bar cookbook was a godsend in helping me come up with that idea!

      Reply
  4. Nancy @ gottagetbaked says

    January 23, 2014 at 3:18 pm

    Shikha, this is one of the coolest recipes I’ve seen in a loooooong time. The kahula toast crunch is BLOWING my mind. I can easily see myself making a giant pan and just munching on that alone, although I really really want these cookies. They look amazing!

    Reply
    • Shikha says

      January 23, 2014 at 4:15 pm

      Honestly Nancy, I did make a ton of crunch and eat about 75% of it plain. I had a giant tupperware of it that I pulled out everyday!

      Reply
  5. tips remove oil stains from concrete says

    October 22, 2014 at 10:10 am

    Very nice write-up. I definitely love this website.
    Continue the good work!

    Reply
  6. Rachel says

    October 21, 2016 at 3:28 pm

    Hi shikha! The web page isn’t showing the ingredient list for these cookies. I would love to try them… could you please share the ingredients?

    Reply

Trackbacks

  1. Recipe: Banana Kahlua TIramisu, Italian Desserts | Shikha la mode says:
    January 22, 2014 at 3:01 am

    […] The chocolate I used was an espresso flavor from Ecuador, but feel free to use any chocolate you wish. My only real piece of advice, if you can call it that, is to not skip on the Kahlua, you know how much I luh dat stuff. […]

    Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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