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Mocha Butterscotch Cookies

 Mocha Butterscotch Cookies
I have never been much of a baker, but being a wife and mom is changing that. I came across a cookie recipe that sounded promising and made some changes to it to make it my own, and the result was a cookie that everyone has asked for the recipe for.—Alysha Braun, St. Catharines, Ontario
40 ServingsPrep: 20 min. Bake: 10 min./batch


  • 1 package (12 ounces) dark chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons instant coffee granules
  • 3 eggs
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips


  • In a small saucepan, heat the chocolate chips, butter and coffee
  • granules until chocolate and butter are melted and coffee is
  • dissolved; set aside to cool.
  • In a large bowl, beat eggs and sugars until light in color. Add
  • vanilla and chocolate mixture; beat until smooth. Combine the flour,
  • baking powder and salt; beat into egg mixture until blended. Stir in
  • butterscotch chips (dough will be sticky).
  • Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined
  • baking sheets. Bake at 325° for 10-12 minutes until edges are
  • set but center is still slightly soft (cookies will have a crackled
  • appearance). Remove to a wire rack. Store in an airtight container.

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Mocha Butterscotch Cookies (continued)

Directions (continued)

  • Yield: 40 cookies.
Nutritional Facts: 1 cookie equals 122 calories, 5 g fat (4 g saturated fat), 17 mg cholesterol, 53 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.