If you’re looking for the perfect blend of chocolate decadence and a subtle espresso kick, these Chocolate Mocha Cookies are the answer. Topped with gooey marshmallows, a drizzle of melted chocolate, and festive holiday sprinkles, these cookies are a guaranteed hit for your dessert table or cookie exchange.
What Makes These Cookies Special?
The combination of rich cocoa powder and espresso powder gives these cookies a mocha flavor that’s indulgent and sophisticated. Adding mini marshmallows midway through baking creates a gooey, pillowy texture, while the melted chocolate drizzle takes them over the top. And let’s not forget the holiday sprinkles and peppermint candy pieces for a festive finish!
Chocolate Mocha Cookies
Ingredients
Wet Ingredients:
2 sticks (16 Tbsp) unsalted butter, melted
1 cup granulated sugar
½ cup packed brown sugar
1 tsp pure vanilla extract
2 eggs
Dry Ingredients:
1 cup cocoa powder
1 1/2 cups all-purpose flour
1 Tbsp espresso powder
1 tsp baking soda
¾ tsp salt
Mix-ins & Toppings:
1 cup mini semi-sweet chocolate chips (plus 1 cup for drizzle)
1 Tbsp vegetable oil
2 cups mini marshmallows
Holiday sprinkles
Peppermint candy pieces
Instructions
Preheat the oven to 350 degrees F.
Melt the butter on the stove top or in the microwave and set aside.
Add 1 cup granulated sugar, ½ cup packed brown sugar, 1 tsp of vanilla, and 2 eggs, into a mixer with the paddle attachment and cream together until light and fluffy.
Add 1 Tbsp of espresso powder and 1 cup cocoa powder to the wet ingredients and mix well.
In a separate bowl add 1 1/2 cups of flour, 1 tsp baking soda, and ¾ tsp salt and mix.
Add the dry ingredients to the wet mixture until combined, don't over mix.
Add 1 cup chocolate chips to the dough and mix until it's combined.
Using a medium cookie scoop add the dough to a parchment lined baking sheet.
Bake for 6 minutes.
Add 4 mini marshmallows to the top of the cookies then bake again for 2 minutes.
Let the cookies sit on the cookie sheet for 1-2 minutes then transfer the cookies to a wire cooling rack.
Melt 1 cup of chocolate chips at 40% in the microwave for 2 minutes, stirring every 30 seconds. Add 1 Tbsp of oil and mix really well. Drizzle the chocolate over the top of the marshmallow topped cookies.
Enjoy!
Tips for Success
Espresso Powder: Don’t skip this ingredient—it enhances the chocolate flavor without making the cookies overly coffee-forward.
Marshmallow Topping: Be sure to add the marshmallows just before the final minutes of baking to avoid them melting completely.
Chocolate Drizzle: Use a piping bag or a spoon to create elegant swirls or patterns with the melted chocolate.
Storage: Store these cookies in an airtight container for up to 5 days, or freeze them (without sprinkles) for up to a month.
Why You’ll Love These Cookies
These Chocolate Mocha Cookies are more than just a treat—they’re a cozy celebration of holiday flavors. Whether you enjoy them with a mug of hot cocoa, a glass of milk, or your favorite coffee, they’re bound to become a favorite addition to your baking repertoire.
Happy baking!
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