Mocha Truffle Cookies Recipe
Mocha Truffle Cookies Recipe photo by Taste of Home

Mocha Truffle Cookies Recipe

Read Reviews
3.5 7 8
Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:66 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 66 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 29 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.


  1. 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.
  2. 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. Yield: about 5-1/2 dozen.
Originally published as Mocha Truffle Cookies in Country Woman Christmas Annual 1999, p30

Reviews for Mocha Truffle Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 30, 2015

"The dough is very difficult to mix after you add 2/3 of the dry ingredients to the wet ingredients — it broke my wooden spatula. The resulting "dough" is quite crumbly and cannot simply be dropped on to cookie sheets. You should chill it for at least 30 minutes, and even then, you must squeeze and roll it in your hand to form a sticky mass — and then form the cookie.

In addition, with high-quality choc. chips (e.g., Callebaut) and cocoa powder (organic, undutched), the recipe calls for far too much of the chips and powder. You can easily reduce the amount of chips and cocoa powder by half and get a more nuanced flavor."

Reviewed Dec. 17, 2012 Edited Dec. 22, 2013

"Awesome recipe! A little crunch on the outside and smooth texture inside. I used 2 tsp of espresso powder instead of the instant coffee and they were amazing."

Reviewed Jan. 13, 2011

"I used 2 tablespoons of coffee & white chocolate chips and they were amazing. I couldn't make enough to keep everyone happy."

Reviewed Dec. 7, 2010

"Maybe but you really have to be a coffee fan, the mocha is intense and I love coffee. I would tone the amount down. BTW, I did use 3 teaspoons"

Reviewed Dec. 13, 2009

"This past weekened I made these cookies, but was disappointed to see how dry they were the very next day. The cookies were good the first day; especially after I tried a few shortly after I had removed them from the oven, as they were warm and oh so chocolately, (I loved the melted chocolate chips inside the cookies) but after a day or so, my husband and I did not care for them. I'm sorry that I wasn't able to give these cookies a much better review, but I am glad to see others enjoyed them."

Loading Image