Mexican Mocha Cookies

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Mexican Mocha Cookies

Mexican Mocha Cookies
1 cup butter softened
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tbsp. instant espresso powder (near the canned coffee)
1½ tsp. cinnamon
3 ¹/³ cups flour
1 tsp. baking soda
3/4 tsp. salt
2 cups Raley's Milk Chocolate Chips
Kahlúa Icing:
1/2 cup butter softened
5 cups powdered sugar
5 tbsp. Kahlúa or other coffee liqueur

Prep: 10 minutes, Cook: 12 to 14 minutes, Makes: about 36 cookies

Preheat oven to 350°F. Cream together butter and sugars, then beat in eggs, espresso powder and cinnamon. Add flour, baking soda and salt, stirring until just combined; stir in chocolate chips. Place heaping tablespoon-size balls of dough on ungreased baking sheets and bake for 12 to 14 minutes or until slightly soft in the center. Let cool on baking sheets for 5 minutes, then transfer to wire racks. When completely cool, frost with Kahlúa Icing: Beat together 1/2 cup softened butter, 5 cups powdered sugar and about 5 tbsp. Kahlúa or other coffee liqueur until smooth. (Reserve any additional icing for another use.) 

Nutritional Information:
Nutrition per serving: 230 calories, 2 g protein, 10 g total fat (6 g sat., 0 g trans), 33 g carbohydrate, 1 g fiber, 24 g sugar, 30 mg cholesterol, 140 mg sodium, 4 points


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I use Taster's Choice Colombian instant coffee and these are delicious!

Comment Number: 5192


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