MOCHA COOKIES
Make and share this Mocha Cookies recipe from Food.com.
Provided by kimbearly
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cream butter.
- Add both sugars and beat well.
- Add egg and mix well.
- Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
- Mix well.
- Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
- Remove dough from refrigerator.
- Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
- Bake 12-15 minutes.
- Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
- When chocolate has softened, spread over top and sprinkle with balance of walnuts.
- Remove to wire rack and cool.
DARK MOCHA COOKIES
Provided by Food Network
Time 50m
Yield 4 dozen cookies
Number Of Ingredients 11
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.
GLAZED CINNAMON MOCHA COOKIES
Make and share this Glazed Cinnamon Mocha Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 55m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Lightly spray cookie sheets with nonstick cooking spray.
- In large bowl, combine quick bread mix and swirl mix from packet; mix well.
- Add oil, 2 tablespoons coffee and egg; blend well.
- Add chips; mix well.
- Shape dough into 1 1/2-inch balls; place on sprayed cookie sheets.
- Flatten balls to 1/2-inch thickness.
- Bake at 350°F for 9 to 14 minutes or until edges are set and light golden brown.
- Cool 1 minute.
- Remove from cookie sheets; place on wire rack.
- Cool 10 minutes.
- In small bowl, combine glaze from packet and 1 teaspoon coffee; blend until smooth.
- Drizzle glaze over cookies.
Nutrition Facts : Calories 27.8, Fat 3, SaturatedFat 0.5, Cholesterol 10.6, Sodium 3.5, Protein 0.3
MOCHA NUT BALLS
Make and share this Mocha Nut Balls recipe from Food.com.
Provided by CookingONTheSide
Categories Drop Cookies
Time 1h20m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, cream butter and sugar until light and fluffy.
- Beat in vanilla.
- Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well.
- Stir in pecans.
- Roll into 1 inch balls (I use a 1-inch cookie scoop).
- Place 2 inches apart on ungreased baking sheets.
- Bake at 325 degrees for 14-16 minutes or until firm.
- Cool on pans for 1-2 minutes before removing to wire racks.
- Roll warm cookies in confectioners' sugar.
Nutrition Facts : Calories 67.9, Fat 5, SaturatedFat 2.3, Cholesterol 9, Sodium 24.5, Carbohydrate 5.6, Fiber 0.5, Sugar 2, Protein 0.8
MOCHA COOKIES WITH KAHLUA ICING
I found this great recipe printed on the back of a bag of chocolate chips. My husband and I are HUGE mocha fans, so this tasty cookie is exactly what I was looking for. Not to mention the touch of Kahlua in the icing. Yummy!
Provided by Ms. Baker
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream together butter and sugars, then beat in eggs, espresso powder and cinnamon.
- Mix in flour, baking soda and salt until just combined.
- Stir in chocolate chips.
- Place heaping tablespoon size balls of dough on ungreased baking sheets and bake for about 12-14 minutes or until slightly soft in the center.
- Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool.
- When completely cool, frost with Kahlua Icing.
- For Kahlua Icing: Beat together 1/4 cups softened butter, 2 1/2 cups powdered sugar and 2 1/2 tablespoons Kahlua until smooth.
Nutrition Facts : Calories 186.6, Fat 7.3, SaturatedFat 4.4, Cholesterol 29.1, Sodium 136.2, Carbohydrate 28.6, Fiber 0.4, Sugar 19.4, Protein 1.8
APPLE CINNAMON BALLS NO BAKE COOKIES
These were a big hit for christmas. I don't recall how many they made I'm thinking 40. These are moist little morsels of nuts flavored with apple and buttershots liqueur. These are better as they sit in an air tight container.
Provided by Rita1652
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Place nut and wafers into a food processor and process till fine.
- Add rest of ingredients and process till all well combined.
- Shape into 1 inch balls pressing to mold them.
- Roll in cinnamon and sugar.
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MOCHA SLICE COOKIES
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.
- Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.
- Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely.
MOCHA COOKIE BALLS
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Chop 2 Tbsp. coffee beans. Mix cream cheese, cookie crumbs and chopped coffee beans until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
- Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted. Stir in food coloring.
- Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining coffee beans. Refrigerate 15 minutes or until chocolate is firm.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 9 g, Protein 0.7668 g
MOCHA PECAN BALLS
Steps:
- In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
- Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.
MOCHA BALLS
Amazing good little chocolate covered balls. Very addictive and so pretty! Cook time is fridge time.
Provided by dale7793
Categories Dessert
Time 1h30m
Yield 50 balls
Number Of Ingredients 8
Steps:
- Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
- Roll mixture into balls.
- Use two level teaspoons of mixture for each ball.
- Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
- Dip balls, one at a time, into the melted dark chocolate.
- Return to fridge on the tray and refrigerate until chocolate is set.
- Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
- Drizzle chocolate decoratively over the balls and allow chocolate to set.
- These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.
CINNAMON MOCHA COOKIE BALLS RECIPE
Score major bonus points with family and friends when you follow this Cinnamon Mocha Cookie Balls Recipe. Learn how to make these tasty treats today!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients in medium bowl until blended. Stir in cookie crumbs and 1 tsp. cinnamon; mix well.
- Shape into 20 balls, using about 1 Tbsp. for each. Place in single layer in waxed paper-lined pan. Refrigerate 1 hour or until firm.
- Combine remaining cinnamon and sugar. Roll balls in cinnamon sugar.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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GLAZED CINNAMON-MOCHA COOKIES RECIPE
From pillsbury.com
4.5/5 (25)カテゴリ Dessert対象人数 20合計時間 55 分
- Heat oven to 350°F. Lightly spray cookie sheets with nonstick cooking spray. In large bowl, combine quick bread mix and swirl mix from packet; mix well. Add oil, 2 tablespoons coffee and egg; blend well. Add chips; mix well.
- Shape dough into 1 1/2-inch balls; place on sprayed cookie sheets. Flatten balls to 1/2-inch thickness.
- Bake at 350°F. for 9 to 14 minutes or until edges are set and light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire rack. Cool 10 minutes.
- In small bowl, combine glaze from packet and 1 teaspoon coffee; blend until smooth. Drizzle glaze over cookies.
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