Mocha Cookies Recipe
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Mocha Cookies Recipe

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4.5 13 18
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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?
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min. + cooling
MAKES: 15 servings


  • 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 egg, 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

Nutritional Facts

1 each: 152 calories, 7g fat (4g saturated fat), 25mg cholesterol, 94mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein.


  1. 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.
  2. 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.
  3. 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. Yield: 15 cookies.
Originally published as Mocha Truffle Cookies in Cooking for 2 Winter 2006, p33

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MY REVIEW User ID: 6501613 254449
Reviewed Sep. 21, 2016

"Delicious - I made about 30 bite sized cookies. They are very fudgy and rich - will definitely make again!"

jshearer User ID: 403534 132346
Reviewed Jun. 14, 2014

"These are very good and fudgy. I doubled the amount of instant coffee (used instant espresso) and omitted the melted milk chocolate. I doubled the recipe (used 2 T instant espresso total) and used 1/4 cup unsalted butter and 1/4 cup light butter. I got about 38 cookies total."

lauriegia User ID: 6414946 63390
Reviewed Dec. 13, 2012

"Amazing! I have to make two batches. One is not enough. I recommend using 1 packet of Starbucks Via Christmas Blend."

natnow101 User ID: 3820238 132345
Reviewed Dec. 11, 2012

"Very good! Made for a party and everybody loved them, even got asked for the recipe!"

mkfrazier User ID: 4922365 207204
Reviewed Dec. 16, 2011

"The best chocolate cookie ever! I didn't put icing on them to allow the bold flavors to burst through. If you are a fan of frosted brownies, then go for the icing. Have a tall glass of ice cold milk or a hot cup of coffee ready. Thanks for this outstanding recipe!"

TotallyCooked User ID: 6382902 68358
Reviewed Dec. 4, 2011

"These cookies are great. I used an expresso coffee powder and doubled it. I didn't have any milk chocolate for the topping so I melted chocolate chips and spread that on top. These were a lunch time hit at work. I'll be baking these again soon."

Bakingtown User ID: 6333405 132221
Reviewed Nov. 26, 2011

"Great cookie for the adults after dinner. Love the coffee and chocolate together. Definately will make this recipe again."

skunselm User ID: 2410040 68355
Reviewed Dec. 30, 2009

"These are yummy. All my relatives liked them and wanted the recipe!"

KathyCoddington User ID: 3838556 101559
Reviewed Dec. 19, 2009

"What a disappointment. They cookies did not spread they were just lumps. I am a coffee fan, but these were just about uneatable."

DebAnderson1 User ID: 3621962 59475
Reviewed Dec. 16, 2009

"Very good and they stay soft in the middle like it mentioned. I also used a peppermint frosting for a twist on some."

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