Coffee kisses

Coffee kisses: Sweet bites for snack time. Image: Karyn and You Can Bake it Too

Coffee kisses: Melt-in-your-mouth biscuits with a delicious chocolate centre

The perfect biscuit for coffee lovers! These coffee kisses Karyn and You Can Bake it Too are almost like shortbread but flavoured with coffee. Try out this divine recipe.

Coffee kisses

Coffee kisses: Sweet bites for snack time. Image: Karyn and You Can Bake it Too

If you love to wake up to the smell of coffee, this coffee kisses recipe from Karyn and You Can Bake it Too, is for you. Flavoured with a strong coffee fragrance combined with dark chocolate, these tasty biscuits are a real treat for every coffee lover.

These biscuits smell amazing when they are baking in the oven and even better when coming fresh out of the oven. The texture reminds one of shortbread with a hint of coffee.

Tips when preparing your coffee kisses

After baking the biscuits you need to allow them to cool completely before you can add the filling and start sandwiching the biscuits. The filling consists of melted dark chocolate and icing sugar. The higher the cacao content of the dark chocolate, the better the biscuits will taste with the coffee flavour. So, try to find dark chocolate with a really high cacao content.

This recipe is also excellent to experiment with other flavours, such as caramel or chocolate. Once you feel familiar with the basics of the recipe, allow your creativity to kick in and try out different flavours.

Coffee kisses recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • Biscuits
  • 250 grams 250 butter, softened

  • ⅔ cups icing sugar

  • 2 teaspoons 2 of instant coffee

  • 2 cups 2 plain flour

  • Filling
  • 45 grams 45 dark chocolate, melted

  • icing sugar


  • Biscuits
  • Preheat the oven to 180°C. Line two trays with baking paper.
  • Dissolve the instant coffee into 2 tablespoons of hot water and allow it to cool.
  • Using an electric beater cream butter and sugar until light and fluffy.
  • Stir in coffee mixture and flour and mix until combined.
  • Place mixture into a piping bag fitted with a medium star nozzle and pipe 2 to 3 cm rounds evenly spaced on the baking tray.
  • Bake for 10 – 12 minutes or until lightly browned.
  • Allow biscuits to cool on the tray for 5 minutes before transferring to a cool rack to cool completely.
  • Chocolate filling
  • Melt the chocolate in a microwave.
  • Spread a bit of chocolate on half the biscuits and sandwich it with the remaining biscuits.
  • Dust with icing sugar.


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