Snow-Capped Mocha Fudge Drops Recipe
Snow-Capped Mocha Fudge Drops Recipe photo by Taste of Home
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Snow-Capped Mocha Fudge Drops Recipe

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Everyone loves seeing chocolate on a cookie plate. Our version is super fudgy with an hint of rich mocha. The edible glitter adds a sparkling touch. —Patricia Harmon, Baden, Pennsylvania
TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling
MAKES: 42 servings


  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 1/2 cup butter, cubed
  • 1 tablespoon instant coffee granules or espresso powder
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts
  • 10 ounces white candy coating, melted
  • White edible glitter and/or red and green colored sugar

Nutritional Facts

1 cookie (calculated without edible glitter): 131 calories, 6g fat (4g saturated fat), 15mg cholesterol, 43mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 1g protein.


  1. Preheat oven to 350°. In a large microwave-safe bowl, microwave 1/2 cup chocolate chips and butter until butter is melted; stir until chocolate is melted. Stir in coffee granules; cool slightly.
  2. Whisk in sugars. Whisk in eggs, one at a time, and vanilla until blended. In small bowl, whisk flour, cocoa, baking powder and salt; stir into chocolate mixture. Stir in pecans and remaining chocolate chips.
  3. Drop dough by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  4. Dip tops of cookies into melted candy coating; sprinkle with glitter and/or colored sugar. Let stand until set. Yield: about 3-1/2 dozen.
Editor's Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit
Originally published as Snow-Capped Mocha Fudge Drops in Taste of Home December 2014, p66

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Utha User ID: 7258906 254594
Reviewed Sep. 25, 2016

"I followed the recipe and it turned out great. Only change I made was to use crushed peppermint candy on top. We loved them"

delowenstein User ID: 3766053 191327
Reviewed Nov. 19, 2014

"I DID make adjustments to this recipe and my adjustments worked out well!

My adjustments: 1tsp. baking powder and 1 tsp. salt
I omitted the pecans and used 1/2 cup peanut butter M&M's. I'd melted the butter and chocolate chips together. I beat the sugars and eggs & vanilla together with a wire whisk
attachment 5 minutes, then added the chocolate mixture. I beat 5 minutes longer on
medium speed. I sifted the flour, salt, cocoa and baking powder together. Then I added to the batter along with 2 Tbsp. 2% milk. I beat 5 minutes on medium speed. I then added the balance of the chocolate chips & M & M's. I greased baking sheets and baked 9 minutes.
I used a 12-oz. package of white mint flavored Make & Mold candy disks with 1 Tbsp. vegetable shortening and melted together in a double boiler over boiling water until smooth. I cooled the cookies and dipped/spread the candy mixture over the cookies and sprinkled with green sugar sparkles (glitter). I did refrigerate these cookies in order for the glaze to harden! I got nearly 5 dozen cookies as I used a teaspoon, rather than a Tbsp.
to drop 1" apart on the greased baking sheets. I get more mileage out of the dough & more cookies! There were 11 UNGLAZED cookies-I purposely left them that way! This way folks could have some of the cookies UNGLAZED and the balance with the glaze! Thank you so much for sharing this holiday cookie recipe! delowenstein"

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