Velvety Rich Mocha Butter Cookies

Crisp and velvety Mocha Butter Cookies are a sure fire hit for any chocolate and coffee lover.

Fill the Cookie Jar is the creation of Cynthia over at Feeding Big. Each month a group of bloggers make a cookie around a common theme and then share with all of you. Kind of like a virtual cookie exchange. Be sure to scroll below the recipe to see what everyone else brought to the party this month.

My dad was a big coffee drinker, but I don't remember him ever having mocha sweets. My husband loves mocha ice cream, cake, cookies, etc. but doesn't drink coffee. I think both would enjoy this cookie.

Like most of my recipes this one is easy to adapt:

• If you aren't a fan of coffee, scale back on the espresso powder and add just a pinch to enhance the chocolate.
• Add a bit of cayenne pepper for a nice spicy kick.
• Roll the dough and use cookie cutters for a twist on traditional sugar cookies.
• Frost them, leave them plain, or make cookie sandwiches with them.

You get the idea.

Mocha Butter Cookies

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Ingredients

 

• 2 ½ cups butter (divided use)
• ½ cup cocoa powder
• 2 teaspoons instant espresso powder
• 1 cup sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 2 ¼ cups all purpose flour
• ¼ cup dark chocolate
• 1 teaspoon coconut oil

Instructions

 

• Melt ½ cup butter in a small saucepan on stove or microwave. Add cocoa powder and espresso powder to form a paste. Set aside.
• Beat remaining butter and sugar for one minute until light and fluffy. Beat in cooled cocoa mixture until combined.
• Add egg and vanilla and beat for another 30 seconds.
• Add flour in 3 equal parts, incorporating each before adding the next. Roll the dough into a 2 inch diameter cylinder, wrap in parchment paper and chill for at least one hour.
• When ready to bake, preheat oven to 375 degrees.
• Slice cookie dough in ¼ inch thick slices. Place circles on cookie sheet about an inch apart.
• Bake until cookies are set about 10-12 minutes. Let sit on baking sheet for 3 minutes then move to a cooling rack to cool completely.
• Melt chocolate and coconut oil and drizzle over the cookies. Let harden before serving.

Notes

For chocolate flavor only add 1 teaspoon of espresso powder
For a Mexican version add 1 teaspoon cinnamon and ⅛ teaspoon cayenne pepper
roll dough and cut like sugar cookies instead of cutting into disks

Until next time, happy eating.
~Audrey