Best 20 Mocha Cookies Recipes

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Indulge in a symphony of flavors with our tantalizing mocha cookies, where rich chocolate and aromatic coffee dance harmoniously on your palate. These delectable treats, presented in three tempting variations, offer a delightful balance of sweetness and sophistication. The classic Mocha Cookies, with their chewy texture and irresistible chocolate-coffee combination, are a timeless favorite. For those with a sweet tooth, the White Chocolate Mocha Cookies offer a luscious twist, featuring creamy white chocolate chips that melt in your mouth. And for a truly decadent experience, the Mocha Espresso Cookies, infused with a shot of espresso, deliver an intense coffee flavor that will invigorate your senses. Whichever variation you choose, these mocha cookies promise a delightful journey that will leave you craving more.

Let's cook with our recipes!

MOCHA COOKIES



Mocha Cookies image

Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 15 cookies.

Number Of Ingredients 13

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

Steps:

  • In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

Nutrition Facts :

MOCHA WHITE CHOCOLATE CHUNK COOKIES



Mocha White Chocolate Chunk Cookies image

Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.

Provided by Sarah-May

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h35m

Yield 36

Number Of Ingredients 11

1 cup butter, softened
1 ⅓ cups white sugar
⅔ cup dark brown sugar
2 large eggs
4 tablespoons instant coffee granules
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white chocolate chunks

Steps:

  • Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
  • Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
  • Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
  • Drop tablespoonfuls of dough onto the prepared baking sheets.
  • Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 23.2 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 115.7 mg, Sugar 15.8 g

MOCHA CRACKLE COOKIES



Mocha Crackle Cookies image

These cake-like cookies are better than brownies. They have crackly tops and a subtle coffee flavor. -Louise Beatty, Amherst, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 10

1/2 cup butter, cubed
5 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee granules
4 large eggs, room temperature
1/8 teaspoon salt
1 cup sugar
1 cup packed brown sugar
2 cups plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/3 cup confectioners' sugar

Steps:

  • In a microwave, heat the butter, chocolate and coffee until chocolate is melted; cool slightly. In a bowl, beat the eggs and salt; add sugar and brown sugar. Stir in chocolate mixture; mix well. , Combine flour and baking powder; gradually add to egg mixture to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle., Roll dough into 3/4-in. balls. Roll in confectioners' sugar; place 2 in. apart on greased baking sheets. Bake at 350° for 12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 79mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

MOCHA SLICE COOKIES



Mocha Slice Cookies image

Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 11

1 1/2 cups all-purpose flour, plus more for work surface
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 tablespoons instant espresso powder
1/4 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup cocoa nibs
Coarse sanding sugar

Steps:

  • Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.
  • Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.
  • Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
  • Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely.

DARK MOCHA COOKIES



Dark Mocha Cookies image

Provided by Food Network

Time 50m

Yield 4 dozen cookies

Number Of Ingredients 11

1 1/4 cups Pillsbury BEST® All Purpose Flour
2/3 cup cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco® Baking Sticks All-Vegetable Shortening
or 1/2 cup Crisco® All-Vegetable Shortening
3/4 cup sugar
1 tsp. vanilla extract
1/2 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
1/3 cup milk
2 tbsps. cinnamon sugar*

Steps:

  • HEAT oven to 325 degrees F. Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended.
  • USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick.
  • BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely.
  • *Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.

PEPPERMINT MOCHA COOKIES



Peppermint Mocha Cookies image

A cookie that tastes like a holiday drink. These are soft in the middle with a little crunch on top.

Provided by Watercat

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 9

2 ⅔ cups all-purpose flour
⅓ cup unsweetened cocoa powder (such as Hershey's Special Dark)
1 tablespoon espresso powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 egg
2 teaspoons vanilla extract
½ cup crushed peppermint candy canes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
  • Whisk flour, cocoa, espresso, and salt together in a bowl.
  • Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
  • Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
  • Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 88.7 calories, Carbohydrate 12.3 g, Cholesterol 14 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 27.5 mg, Sugar 5.8 g

MOCHA COOKIES



Mocha Cookies image

Make and share this Mocha Cookies recipe from Food.com.

Provided by kimbearly

Categories     Dessert

Time 15m

Yield 36 serving(s)

Number Of Ingredients 12

1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar, Packed
1 egg
1 1/2 cups flour
2 tablespoons instant coffee, No crystals
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons vanilla
1 cup walnuts, Finely chopped
12 ounces semi-sweet chocolate chips

Steps:

  • Preheat oven to 350.
  • Cream butter.
  • Add both sugars and beat well.
  • Add egg and mix well.
  • Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
  • Mix well.
  • Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
  • Remove dough from refrigerator.
  • Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
  • Bake 12-15 minutes.
  • Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
  • When chocolate has softened, spread over top and sprinkle with balance of walnuts.
  • Remove to wire rack and cool.

MOCHA CHOCOLATE COOKIES



Mocha Chocolate Cookies image

I call these 'Moaners.' A rich dark cookie.

Provided by Robin

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 11

2 cups semisweet chocolate chips, divided
2 tablespoons boiling water
2 tablespoons instant coffee powder
½ cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1 egg
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Melt 1/2 cup chocolate chips in microwave or double-boiler, stirring occasionally until smooth. Cool to room temperature. In a small bowl, dissolve instant coffee in boiling water; set aside.
  • In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in egg, coffee, and melted chocolate. Combine flour, baking soda, and salt; mix into batter. Stir in the remaining chocolate chips and walnuts. Drop dough by heaping teaspoons onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven. Allow to stand 2 to 3 minutes on the cookie sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 96.8 calories, Carbohydrate 11.6 g, Cholesterol 9 mg, Fat 5.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 60.5 mg, Sugar 8.2 g

MOCHA MERINGUE SANDWICH COOKIES



Mocha Meringue Sandwich Cookies image

These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 8

3 large egg whites, room temperature
1 teaspoon instant coffee granules
1/2 cup confectioners' sugar
1/4 cup baking cocoa
1/4 teaspoon cream of tartar
3/4 cup sugar
3/4 cup chocolate frosting
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING



Chocolate Chocolate-Chip Cookies with Mocha Cream Filling image

Categories     Cookies     Chocolate     Bake     Kid-Friendly     Back to School     Bon Appétit     Small Plates

Yield Makes 20 sandwich cookies

Number Of Ingredients 21

Filling
1/2 cup semisweet chocolate chips (about 3 ounces)
1/2 cup whipping cream
1 tablespoon instant coffee granules
3/4 cup powdered sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
Cookies
1 cup all purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 large egg
2 teaspoons water
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
2 cups semisweet chocolate chips (about 12 ounces)
1 cup pecans, coarsely chopped

Steps:

  • For filling:
  • Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
  • For cookies:
  • Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
  • Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.

MOCHA-TOFFEE CHOCOLATE COOKIES



Mocha-Toffee Chocolate Cookies image

Get your java jolt by munching on a fudgy cookie. These cookies are a snap to make because they start with a cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 54

Number Of Ingredients 7

4 teaspoons instant espresso powder (dry)
2 teaspoons vanilla
1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
1/3 cup butter, softened
2 eggs
1 cup miniature semisweet chocolate chips
1/2 cup toffee bits

Steps:

  • Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 6 g, TransFat 0 g

DOUBLE CHOCOLATE MOCHA DROP COOKIES



Double Chocolate Mocha Drop Cookies image

Provided by Joan Nathan

Categories     dessert

Time 30m

Yield About 3 dozen cookies

Number Of Ingredients 12

3/4 cup plus 3 tablespoons chocolate chips
1/4 cup brewed coffee
1/2 cup unsalted butter or margarine
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup matzo cake meal
1/8 teaspoon salt
1/2 teaspoon kosher for Passover baking powder
1/2 teaspoon cinnamon
3 tablespoons finely ground dark coffee beans, preferably espresso

Steps:

  • Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper.
  • Melt 1/2 cup of chocolate chips with coffee in a double boiler, or in metal bowl in pot of hot water, stirring until smooth. Set aside to cool slightly.
  • Cream together butter or margarine and sugars, beating until light. Mix in eggs, one at a time, then add vanilla. Fold in chocolate mixture.
  • Mix matzo cake meal, salt, baking powder, cinnamon and 2 tablespoons of ground coffee beans in bowl and stir into batter with 1/4 cup of chips. Let sit for an hour, covered.
  • Drop cookie dough by tablespoons onto cookie sheets, about 2 inches apart. Press remaining chips on top of cookie dough and sprinkle on ground coffee.
  • Bake for 15 minutes.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 22 milligrams, Sugar 11 grams, TransFat 0 grams

WHITE CHOCOLATE-MOCHA-OATMEAL COOKIES



White Chocolate-Mocha-Oatmeal Cookies image

This is a quick and easy recipe I came up with one night. It's a great way to have a hint of sweetness without over-doing it and feeling guilty!

Provided by Marie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 12

¼ cup shortening
¼ cup brown sugar
½ cup white sugar
1 egg
3 tablespoons vanilla extract
4 teaspoons instant coffee
½ cup warm water
1 teaspoon cocoa powder
½ teaspoon baking soda
1 ⅓ cups all-purpose flour
2 cups quick oats
6 ounces white chocolate chips, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix shortening, brown sugar, white sugar, egg, vanilla extract, instant coffee, warm water, and cocoa powder together in a bowl until smooth. Add baking soda and 1/3 cup flour. Continue adding flour 1/3 cup at a time until fully incorporated. Mix in oats and chocolate chips.
  • Use a small cookie scoop to place 12 cookies on the prepared baking sheet.
  • Bake in the preheated oven for 10 minutes. Remove from the oven and let cookies sit 5 minutes. Transfer cookies to a wire rack to cool completely.
  • Repeat 2 more times with remaining dough to make 36 cookies.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 3.6 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 25.4 mg, Sugar 7.1 g

MOCHA ALMOND COOKIES



Mocha Almond Cookies image

Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

1/3 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon kosher salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1/4 cup finely ground blanched almonds
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

  • In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
  • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

MOCHA TRUFFLE COOKIES



Mocha Truffle Cookies image

Cocoa and coffee come together deliciously in these treats preferred by my husband. I like to make extras to tuck in gift baskets for friends and family.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 11

1/2 cup butter, cubed
1-1/2 cups semisweet chocolate chips, divided
2 to 3 teaspoons instant coffee granules
2 eggs
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in the eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; fold into the chocolate mixture with remaining chocolate chips. , Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

MINT MOCHA COOKIES



Mint Mocha Cookies image

Two decadent things I love love love to get this time of year are white chocolate peppermint mochas (just a sip gets me singing a Christmas song) and peppermint bark - yummy! These inspired my creativity to tweak a recipe my sister-in-law suggested for chocolate-mint brownie cookies. Next time, I'm going to make sure I grab a coffee and enjoy them together - yum!

Provided by Rhonda Garcia

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 28m

Yield 24

Number Of Ingredients 14

1 ½ cups semisweet chocolate chips, divided
¼ cup strong brewed coffee
1 ¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup white sugar
¼ cup packed brown sugar
½ teaspoon peppermint extract
½ teaspoon vanilla extract
2 large eggs
1 cup creme de menthe baking chips (such as Andes®)
4 candy canes, crushed
2 (1 ounce) squares white baking chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine 3/4 the chocolate chips with coffee in a small, heavy saucepan over low heat. Melt, remove from heat, and stir. Repeat this process, stirring until smooth, 4 to 6 minutes total. Remove from heat. Cool to room temperature.
  • Combine flour, baking soda, and salt in a small bowl.
  • Beat butter, white sugar, brown sugar, peppermint extract, and vanilla extract in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in the melted chocolate. Beat in the flour mixture gradually. Stir in the remaining chocolate chips and creme de menthe chips. Drop dough by rounded tablespoons onto the prepared baking sheets.
  • Bake in the preheated oven until sides are set but centers are still soft, 8 to 12 minutes. Let cool for 2 minutes. Press your thumb into each cookie; top thumbprints with crushed candy canes.
  • Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over cookies.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 32.8 g, Cholesterol 26.2 mg, Fat 9.9 g, Fiber 1.2 g, Protein 2.4 g, SaturatedFat 5.9 g, Sodium 89.4 mg, Sugar 22.1 g

MOCHA SWIRL PEANUT BUTTER TOFFEE COOKIES



Mocha Swirl Peanut Butter Toffee Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 12

3/4 cup Jif® Creamy Peanut Butter
1/2 cup Crisco® All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 cup toffee baking bits
1/2 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

Steps:

  • HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  • COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
  • BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.

BECEL ANYTHING GOES COOKIE DOUGH MOCHA CRINKLE COOKIES



Becel Anything Goes Cookie Dough Mocha Crinkle Cookies image

Guaranteed soft & chewy every time, these mocha treats are great for family and guests alike.

Provided by Becel®

Categories     Trusted Brands: Recipes and Tips

Time 27m

Yield 60

Number Of Ingredients 12

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Becel® Buttery Taste or Original Margarine*
1 cup firmly packed light brown sugar
¼ cup granulated sugar
2 large Naturegg™ Omega 3 eggs
1 teaspoon vanilla extract
¼ cup instant coffee granules or instant espresso
2 tablespoons skim milk or water
½ cup HERSHEY'S® Cocoa
½ cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
  • Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir coffee granules into milk. Stir milk mixture and cocoa powder into dough. Drop by tablespoonfuls into confectioners sugar; roll to generously coat. Arrange on ungreased cookie sheets.
  • Bake 8 minutes or until edges are firm. Cool 2 minutes on wire rack; remove cookies from sheets, cool completely.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 9.6 g, Cholesterol 6.5 mg, Fat 3.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 71.9 mg, Sugar 5.5 g

MOCHA CRACKLE COOKIES



Mocha Crackle Cookies image

From a local church cookbook - everyone loves these yummy cookies! Cook time does not include refrigeration time for the dough.

Provided by loof751

Categories     Dessert

Time 35m

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 10

1/2 cup butter
5 ounces unsweetened chocolate
1 tablespoon instant coffee
4 eggs
1/8 teaspoon salt
1 cup sugar
1 cup brown sugar
2 1/4 cups flour
2 teaspoons baking powder
1/3 cup confectioners' sugar

Steps:

  • In the microwave, heat butter, chocolate, and coffee until chocolate is melted, stirring to blend. Cool slightly.
  • In a large bowl, combine eggs and salt. Add sugar and brown sugar and blend. Stir in chocolate mixture and mix well.
  • Combine flour and baking powder. Add gradually to egg mixture, stirring to form a soft dough. Cover and refrigerate 2 hours.
  • Roll dough into 3/4 inch balls. Roll balls in confectioners sugar. Place 2 inches apart on a greased baking sheet.
  • Bake at 350 degrees for 12 minutes.

MOCHA-CHIP COOKIES



Mocha-Chip Cookies image

Provided by Etta Lou Schenzinger

Categories     Cookies     Mixer     Chocolate     Bake     Walnut     Poker/Game Night     Party     Potluck     Bon Appétit     California

Yield Makes about 4 1/2 dozen

Number Of Ingredients 11

1 1/4 cups all purpose flour
1 cup whole wheat flour
1 tablespoon baking soda
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup (packed) golden brown sugar
2 large eggs
2 teaspoons instant coffee powder
2 teaspoons vanilla extract
1 12-ounce package semisweet chocolate chips
1 cup chopped toasted walnuts

Steps:

  • Preheat oven to 375°F. Mix both flours and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light. Beat in eggs, coffee powder and vanilla. Beat in flour mixture. Stir in chocolate chips and nuts.
  • Drop dough by tablespoonfuls onto ungreased baking sheets, spacing 2 inches apart. Bake until golden brown but still soft, about 9 minutes. Cool on sheets 2 minutes. Transfer to racks and cool.

Tips:

  • To achieve the perfect chewy texture, chill the dough for at least 30 minutes before baking.
  • Use high-quality cocoa powder for a rich and flavorful mocha taste.
  • If you don't have instant coffee granules, you can use 1 tablespoon of strongly brewed coffee instead.
  • For a more intense coffee flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
  • For a fun variation, try adding chopped nuts or dried fruit to the batter.

Conclusion:

These mocha cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolatey flavor and chewy texture, they are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie recipe, give these mocha cookies a try.

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