Mocha Brownie Cookies with Coffee Frosting
Indulge in the ultimate coffee and chocolate lover’s dream with these rich, fudgy Mocha Brownie Cookies with Coffee Frosting. Combining the best of brownies and cookies, these decadent treats are made with melted semi-sweet chocolate, a touch of instant coffee granules, and a hint of cocoa powder for a deep and complex flavor. Topped with a silky espresso-infused frosting, each bite delivers the perfect balance of sweetness and coffee-flavored sophistication. Easy to make in under 30 minutes, these cookies are soft, chewy, and an irresistible twist on classic desserts. Perfect for dessert trays, coffee pairings, or indulgent snacking, these mocha cookies are certain to wow guests and satisfy even the most discerning sweet tooth.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Pure vanilla extract
- 1.25 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 tablespoon Instant coffee granules
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1.5 cups Powdered sugar
- 1 teaspoon Instant espresso powder
- 2 tablespoons Milk
- 0.25 cup Unsalted butter (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a microwave-safe bowl, melt 1 cup of unsalted butter and 1 cup of semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth and fully melted. Let the mixture cool slightly.
In a large bowl, whisk together 1 cup of granulated sugar and 0.5 cup of packed brown sugar. Add 2 large eggs and 2 teaspoons of vanilla extract. Beat until smooth and fluffy.
Gradually mix in the slightly cooled chocolate-butter mixture until well combined.
In another bowl, sift together 1.25 cups of all-purpose flour, 0.25 cup of unsweetened cocoa powder, 1 tablespoon of instant coffee granules, 1 teaspoon of baking powder, and 0.25 teaspoon of salt.
Gradually fold the dry ingredients into the wet chocolate mixture until just combined. Do not overmix. The dough will be thick and sticky.
Using a cookie scoop or tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow the cookies to cool completely on the baking sheets.
While the cookies are cooling, prepare the coffee frosting. In a medium bowl, beat 0.25 cup of softened unsalted butter until smooth and creamy.
Add 1.5 cups of powdered sugar and 1 teaspoon of instant espresso powder to the butter. Beat on low speed until combined.
Gradually add 2 tablespoons of milk, one at a time, beating after each addition. Continue to beat the frosting until it is light, fluffy, and spreadable.
Once the cookies have cooled completely, spread a dollop of the coffee frosting on top of each one using a knife or piping bag.
Serve immediately or store the cookies in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
4764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 123.2 g | 616% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 749.8 g | 273% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 567.1 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 317 mg | 24% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
