Coffee Cookies with Mocha Buttercream Frosting

Coffee Cookies with Mocha Buttercream Frosting

Coffee Cookies with Mocha Buttercream Frosting: Savory Sweet and Satisfying

My love of coffee has found its way into a soft cookie topped with a coffee chocolate frosting. 

Coffee Cookies with Mocha Buttercream Frosting: Savory Sweet and Satisfying

These cookies are so good they did not last long in the house. Between my husband and I we grabbed a cookie almost every time we went into the kitchen, we could not stop eating them. These cookies are perfect for any coffee lover!

Coffee Cookies with Mocha Buttercream Frosting

Ingredients:

Coffee Cookies

  • 1 cup
    unsalted butter, room temperature
  • 2 cups
    powdered sugar
  • 2
    eggs
  • 1 tablespoons
    espresso powder
  • 1/3 cup
    half and half
  • 3 1/2 cups
    all purpose flour
  • 1 teaspoon
    baking soda
  • 1/4 cup
    semi-sweet chocolate chips

Mocha Buttercream Frosting

  • 1 cup
    unsalted butter, room temperature
  • 1 tablespoon
    espresso powder
  • 1/2 teaspoon
    vanilla extract
  • 2 tablespoons
    cocoa powder
  • 4 cups
    powdered sugar

Directions:

Mocha Cookies

  1. In a large mixing bowl, using an electric mixer or stand mixer, cream together the butter and sugar until well mixed.
  2. Add in the eggs, one at a time mixing well after each addition.
  3. Add in the espresso powder and half and half, mix until combined.
  4. In a medium bowl whisk together the flour and baking soda. Slowly mix the flour mixture into the wet ingredients.
  5. Refrigerate the dough for 30 minutes.
  6. Preheat the oven to 350º F.
  7. Using a cookie scoop, scoop out the dough, roll into a ball and place onto a baking sheet. Slightly flatten the dough balls.
  8. Bake for 9-10 minutes or until the edges are dry and the middles are slightly soft.
  9. Transfer the cookies to a cooling rack and allow to cool completely before frosting.

Mocha Buttercream Frosting

  1. In a large bowl, using an electric mixer or stand mixer, add in the butter, espresso powder and vanilla extract. Beat until well mixed.
  2. In a large mixing bowl, whisk together the cocoa powder and powdered sugar.
  3. Slowly beat the powdered sugar into the butter mixture. Continue to beat until well mixed.
  4. Using a knife spread some frosting onto the top of the cooled cookies.
  5. Cookies can be stored in an airtight container at room temperature for 2-3 days after that they will need to be refrigerated.

Enjoy!!!

Yields: about 18-24 cookies

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