Add coffee beans and lower heat so the beans and butter come to a simmer.
Simmer for five minutes.
Remove from heat and cover. Let sit for ten minutes.
Use a sieve to remove the beans.
Let the butter come to room temperature. Then, refrigerate until it is no longer a liquid or freeze until no longer a liquid (if you need to use it quickly). You should have about four ounces of coffee butter. You lose some butter due to evaporation and sticking to the coffee beans.
Cookie Instructions
Preheat oven to 325 F.
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
In a medium-sized mixing bowl or the bowl of a stand mixer, mix together coffee butter, sugar, egg, and vanilla extract until fully-combined.
Mix the dry ingredients into the wet ingredients a little bit at a time until just combined.
Topping Instructions
Place granulated sugar in a small bowl and mix powdered sugar and ground coffee in another bowl.
Scoop rounded tablespoon-sized balls of cookie batter. Roll each ball first in the sugar and then in the powdered sugar/coffee.
Place cookie balls a couple of inches apart from each other on a cookie sheet lined with a silicone mat or parchment paper.
Bake on the middle oven rack for 20 minutes or until the cookies are set. Repeat with second batch if needed.