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Snow-Capped Mocha Fudge Drops

Total Time

Prep: 40 min. Bake: 10 min./batch + cooling


about 3-1/2 dozen

Everyone loves seeing chocolate on a cookie tray. My version is fudgy with a hint of mocha. If you’re serving these at the holidays, add red and green colored sugar or sprinkles for a festive touch. —Patricia Harmon, Baden, Pennsylvania
Snow-Capped Mocha Fudge Drops Recipe photo by Taste of Home
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  • 1 cup 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, room temperature
  • 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


  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, 1 at a time, and vanilla until blended. In a small bowl, whisk flour, cocoa, baking powder and salt; stir into chocolate mixture. Stir in pecans and remaining 1/2 cup chocolate chips.
  3. Drop dough by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until set, 8-10 minutes. 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.

Nutrition 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.

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