CHOCOLATE CHIP MOCHA MARSHMALLOW COOKIES
These aren't your average chocolate chip cookie! I made these last night and they were gone before I woke up this morning. We ate them right out of the oven and they taste very similar to s'mores. The cookie dough is very yummy too, even when they are made using the lower fat ingredients. You can also leave out the instant coffee granules if you would like, or you can experiment with different instant pudding mix flavors. This is definitely our new favorite cookie recipe, and I hope you enjoy it too!
Provided by shannonA
Categories Drop Cookies
Time 22m
Yield 24-36 cookies
Number Of Ingredients 14
Steps:
- Mix margarine, white and brown sugar together.
- Add eggs and beat up.
- Mix in the vanilla, almond extract, and soda in hot water.
- Add pudding mix, oats, flour, coffee granules and mix.
- Stir in the chocolate chips and marshmallows.
- Drop by tablespoons onto greased cookie sheet.
- Bake at 350 for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 217.6, Fat 10.5, SaturatedFat 2.8, Cholesterol 17.6, Sodium 211.6, Carbohydrate 30, Fiber 1.1, Sugar 20.1, Protein 2.4
MOCHA COOKIES
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?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- 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., 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. , 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.
Nutrition Facts :
CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES
These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 40
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
- Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
- Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
- Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE CHIP MARSHMALLOW COOKIES
The ultimate carving cookie!! I found this on another site and made a few small changes and this quickly became my favorite cookie. CAUTION: You may need to double the recipe unless you have enough will power to not taste the dough!!
Provided by Barefootandpregnant
Categories Drop Cookies
Time 20m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter, brown sugar and white sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture.
- Mix in the chocolate chips and marshmallows.
- Drop by rounded spoonfuls onto the prepared cookie sheets about 2 inches apart. These will spread quite a bit, so make sure the cookies are not too big.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
MOCHA-CHIP MERINGUES
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
- In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
- Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
CHOCOLATE MARSHMALLOW MELT COOKIES
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with foil.
- Combine flour, butter, baking soda, and baking powder in a large bowl and mix until well blended. Beat in white sugar, brown sugar, eggs, and peanut butter. Add oats, chocolate chips, and marshmallows; mix dough with a spoon or by hand.
- Place coconut flakes in a plate or shallow dish. Shape dough into 1-inch balls. Flatten slightly and press one side of each cookie into the coconut flakes. Place cookies 2 inches apart on the cookie sheets.
- Bake in the preheated oven until light golden brown, about 10 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 13.9 g, Cholesterol 12.3 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 52.6 mg, Sugar 8.8 g
MOCHA WHITE CHOCOLATE CHUNK COOKIES
Traditional chocolate chip cookies get a makeover with cocoa powder and instant coffee in the batter. White chocolate chips add contrast and a burst of extra sweetness to brighten the bitter cocoa and coffee flavors.
Provided by Sarah-May
Categories Desserts Cookies Drop Cookie Recipes
Time 1h35m
Yield 36
Number Of Ingredients 11
Steps:
- Combine butter, sugars, eggs, instant coffee, and vanilla extract in a large bowl. Beat with an electric mixer until fluffy.
- Mix flour, cocoa powder, baking soda, and salt together in a separate bowl. Pour over butter mixture and beat until combined. Fold in white chocolate chunks using a spatula. Cover dough and chill for 1 hour.
- Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
- Drop tablespoonfuls of dough onto the prepared baking sheets.
- Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes. Allow to cool slightly before removing from the cookie sheets.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 23.2 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 115.7 mg, Sugar 15.8 g
CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM FILLING
Categories Cookies Chocolate Bake Kid-Friendly Back to School Bon Appétit Small Plates
Yield Makes 20 sandwich cookies
Number Of Ingredients 21
Steps:
- For filling:
- Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves. Cool to room temperature, about 20 minutes. Using electric mixer, beat sugar, butter, and vanilla in bowl until blended. Beat in chocolate mixture. Refrigerate until beginning to firm, about 8 minutes. (Can be made 2 days ahead. Cover and keep refrigerated. To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
- For cookies:
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in chocolate chips and pecans. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
- Place half of cookies, flat side up, on work surface. Spread each with 1 tablespoon filling, leaving 1/4-inch border. Top each with second cookie, pressing to adhere. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled.) Serve cookies cold.
MOCHA TRUFFLE COOKIES
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.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- 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. , 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.
Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 29mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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