Mocha Nut Butterball Cookies Recipes

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MOCHA COOKIES



Mocha Cookies image

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

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 large egg, room temperature, 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

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 :

MOCHA NUT BUTTER BALLS



Mocha Nut Butter Balls image

I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.

Provided by JEANIE BEAN

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 9

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
½ teaspoon salt
1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
2 cups finely chopped pecans
1 cup confectioners' sugar for rolling

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
  • In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
  • Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g

MOCHA NUT BUTTERBALL COOKIES



Mocha Nut Butterball Cookies image

Make and share this Mocha Nut Butterball Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 30m

Yield 24 cookies

Number Of Ingredients 8

1 cup butter
1/2 cup granulated sugar
2 teaspoons vanilla
2 teaspoons instant coffee powder
1/4-1/2 cup cocoa
1 3/4 cups flour
1/2 teaspoon salt
2 cups chopped walnuts or 2 cups other nuts

Steps:

  • Cream butter and sugar well.
  • Add Vanilla and cream till light and fluffy.
  • Add flour coffee, cocoa, flour and salt.
  • Mix well and add nuts.
  • Shape in 1 inch balls.
  • Put on ungreased sheets and bake 325 deg.
  • for 15 minutes.
  • Roll in confectioners sugar while warm and again when cooled.

Nutrition Facts : Calories 185.4, Fat 14.2, SaturatedFat 5.5, Cholesterol 20.3, Sodium 103.4, Carbohydrate 13, Fiber 1.1, Sugar 4.5, Protein 2.7

DARK MOCHA COOKIES



Dark Mocha Cookies image

Provided by Food Network

Time 50m

Yield 4 dozen cookies

Number Of Ingredients 11

1 1/4 cups Pillsbury BEST® All Purpose Flour
2/3 cup cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco® Baking Sticks All-Vegetable Shortening
or 1/2 cup Crisco® All-Vegetable Shortening
3/4 cup sugar
1 tsp. vanilla extract
1/2 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
1/3 cup milk
2 tbsps. cinnamon sugar*

Steps:

  • HEAT oven to 325 degrees F. Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended.
  • USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick.
  • BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely.
  • *Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.

MOCHA SWIRL PEANUT BUTTER TOFFEE COOKIES



Mocha Swirl Peanut Butter Toffee Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 12

3/4 cup Jif® Creamy Peanut Butter
1/2 cup Crisco® All-Vegetable Shortening
1 1/4 cups firmly packed brown sugar
3 tbsps. milk
1 tbsp. vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 cup toffee baking bits
1/2 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread

Steps:

  • HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
  • COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
  • BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.

MOCHA BUTTER BALLS



Mocha Butter Balls image

Categories     Cookies     Coffee     Chocolate     Nut     Bake     Christmas     Pecan     Walnut     Winter     Gourmet

Yield Makes about 6 dozen cookies

Number Of Ingredients 5

1/2 preparedBasic Butter Cookie Dough at room temperature
1/4 cup unsweetened cocoa powder (not Dutch process)
2 teaspoons instant espresso powder
1 cup finely chopped walnuts or pecans, if desired
about 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°F.
  • In bowl of a standing electric mixer beat together all ingredients except confectioners' sugar until just combined well. Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets.
  • Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes.
  • Sift confectioners' sugar into a bowl. After the 5 minutes cooling, toss balls, a few at a time, in confectioners' sugar, coating them well and transferring them as coated to trays to cool completely. (Before balls are stored or frozen, they can be coated lightly again in confectioners' sugar to keep them from sticking to each other.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

DARK MOCHA CRINKLES



Dark Mocha Crinkles image

Chewy dark chocolate mocha goodness.

Provided by lisaperrya

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 12

1 cup butter, at room temperature
¾ cup brown sugar
⅓ cup white sugar
¼ cup instant coffee powder
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup white sugar
24 dark chocolate wafers

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, brown sugar, 1/3 cup sugar, and coffee powder in a large bowl; beat with an electric mixer until creamy. Blend in eggs and vanilla extract. Mix in flour, cocoa powder, baking soda, and salt together until dough is uniform.
  • Pour 1/2 cup sugar onto a shallow plate. Shape dough into 2-inch balls and roll in the sugar until coated. Arrange on the prepared baking sheets.
  • Bake in the preheated oven until edges are set, about 10 minutes. Immediately press a dark chocolate wafer into each cookie. Let cool on a wire rack.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 21 g, Cholesterol 35.8 mg, Fat 8.6 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 163.4 mg, Sugar 11.5 g

MOCHA NUT BALLS



Mocha Nut Balls image

"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1 tablespoon instant coffee granules
1 cup finely chopped pecans or walnuts
Confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Nutrition Facts :

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