Best 10 Mocha Butterscotch Cookies Recipes

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Craving a delectable treat that tantalizes your taste buds with a harmonious blend of coffee and caramel? Look no further than the irresistible Mocha Butterscotch Cookies! These cookies are not just a mere dessert; they're a symphony of flavors that will transport you to a realm of pure indulgence. With their chewy texture, rich mocha undertones, and pockets of sweet butterscotch chips, these cookies promise an extraordinary culinary experience that will leave you hankering for more. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will unveil the secrets to creating these heavenly cookies, ensuring that every bite is a moment of pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

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 :

WHITE CHOCOLATE BUTTERSCOTCH MOCHA



White Chocolate Butterscotch Mocha image

I developed this tasty mocha using my Ninja® Coffee Bar. If you don't have a Ninja® Coffee Bar, it is easily made by adding ingredients to steaming hot coffee.

Provided by Yoly

Categories     Drinks Recipes     Coffee Drinks Recipes     Mocha Recipes

Time 5m

Yield 1

Number Of Ingredients 6

1 tablespoon white chocolate chips
1 tablespoon butterscotch chips
2 (1 gram) packets stevia sweetener (such as Truvia®)
1 cup hot coffee
2 tablespoons heavy cream
1 tablespoon whipped cream

Steps:

  • Combine white chocolate chips, butterscotch chips, and sweetener in a mug. Add coffee and heavy cream and stir until chips are melted and heavy cream is fully incorporated. Top with whipped cream.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 16.6 g, Cholesterol 45.4 mg, Fat 18.9 g, Protein 1.8 g, SaturatedFat 12.4 g, Sodium 43.7 mg, Sugar 13.7 g

MOCHA-TOFFEE CHOCOLATE COOKIES



Mocha-Toffee Chocolate Cookies image

Get your java jolt by munching on a fudgy cookie. These cookies are a snap to make because they start with a cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 54

Number Of Ingredients 7

4 teaspoons instant espresso powder (dry)
2 teaspoons vanilla
1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
1/3 cup butter, softened
2 eggs
1 cup miniature semisweet chocolate chips
1/2 cup toffee bits

Steps:

  • Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 6 g, TransFat 0 g

MOCHA WHITE CHOCOLATE CHUNK COOKIES



Mocha White Chocolate Chunk Cookies image

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

1 cup butter, softened
1 ⅓ cups white sugar
⅔ cup dark brown sugar
2 large eggs
4 tablespoons instant coffee granules
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white chocolate chunks

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

MOCHA SANDWICH COOKIES



Mocha Sandwich Cookies image

I've had cookies melt in my mouth, but not as much as these do! I've made several versions of these, but I like to make them as sandwiches with an almond-mocha filling. -Anna Sylvester, Sylvania, Ohio

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 14

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cornstarch
FILLING:
2 tablespoons butter, softened
2/3 cup confectioners' sugar
1-1/2 teaspoons heavy whipping cream
1/4 teaspoon almond extract
2 tablespoons baking cocoa
1/2 teaspoon instant coffee granules
1 to 2 tablespoons boiling water
2 tablespoons finely chopped almonds, toasted

Steps:

  • Cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, for 1 hour., Preheat oven to 375°. Shape dough into 3/4-in. balls; press lightly to flatten. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks., For filling, cream butter and confectioners' sugar. Beat in cream and extract. In another bowl, combine cocoa, coffee granules and boiling water; stir to dissolve granules. Beat into creamed mixture. Fold in almonds. Refrigerate, covered, for 30 minutes. , Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate.

Nutrition Facts : Calories 118 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

MOCHA SLICE COOKIES



Mocha Slice Cookies image

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

1 1/2 cups all-purpose flour, plus more for work surface
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 tablespoons instant espresso powder
1/4 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup cocoa nibs
Coarse sanding sugar

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.

CHOCOLATE MOCHA MUMMY COOKIES



Chocolate Mocha Mummy Cookies image

Wrap up your party with these spooky treats, flavored fast with instant coffee and drizzled with melted vanilla chips.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 20

Number Of Ingredients 8

1 cup butter or margarine, softened
1 cup powdered sugar
1 teaspoon vanilla
1 3/4 cups Gold Medal™ all-purpose flour
1/3 cup unsweetened baking cocoa
1 teaspoon instant coffee granules or crystals
1 1/4 cups white vanilla baking chips (from 11-oz bag)
1/4 cup miniature candy-coated semisweet chocolate baking bits (40 bits)

Steps:

  • Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes.
  • On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes.
  • Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.)
  • Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes.

Nutrition Facts : Calories 220, Carbohydrate 23 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 14 g, TransFat 0 g

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 COOKIES



Mocha Cookies image

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

1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar, Packed
1 egg
1 1/2 cups flour
2 tablespoons instant coffee, No crystals
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons vanilla
1 cup walnuts, Finely chopped
12 ounces semi-sweet chocolate chips

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.

BUTTERSCOTCH MOCHA



Butterscotch Mocha image

Make and share this Butterscotch Mocha recipe from Food.com.

Provided by Mandy

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

15 ml chocolate syrup
15 ml butterscotch syrup or 1/2 tablespoon butterscotch chips
1/4-1/3 cup freshly brewed espresso
steamed milk

Steps:

  • Combine all ingredients in a 360ml (12oz) cup.

Tips:

  • Use high-quality chocolate and butterscotch chips for the best flavor.
  • Don't overmix the cookie dough, as this will make the cookies tough.
  • Chill the cookie dough for at least 30 minutes before baking, as this will help the cookies hold their shape.
  • Bake the cookies until they are just set, as overbaking will make them dry and crumbly.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Mocha butterscotch cookies are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you like your cookies chewy or crispy, these cookies are sure to please.

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