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
- 2 1/2 cups butter divided use
- 1/2 cup cocoa powder
- 2 teaspoons instant espresso powder
- 1 cup sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 1/4 cup dark chocolate
- 1 teaspoon coconut oil
- Melt 1/2 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 1/4 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.
For a Mexican version add 1 teaspoon cinnamon and 1/8 teaspoon cayenne pepper
roll dough and cut like sugar cookies instead of cutting into disks
Until next time, happy eating.