Mocha Frosted Drops
Indulge in the perfect blend of chocolate and coffee with these irresistible Mocha Frosted Drops! These soft, cocoa-infused cookies are elevated with a touch of brewed coffee, creating a rich and decadent flavor in every bite. Topped with a creamy espresso-spiked frosting, these treats are a coffee lover's dream and an ideal pick-me-up for any occasion. Ready in just 30 minutes, this recipe combines simplicity and sophistication, making it perfect for both novice bakers and seasoned pros. Serve these cookies as an afternoon snack with a hot cup of coffee, or impress your guests at your next gathering. With their tender texture and bold mocha flavor, Mocha Frosted Drops are destined to be your new go-to sweet indulgence.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 0.25 cup unsweetened cocoa powder
- 0.25 cup hot brewed coffee
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons hot milk
- 0.5 teaspoon instant espresso powder
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.
In a small bowl, whisk together the cocoa powder and hot brewed coffee until smooth. Set aside to cool.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Stir in the cooled cocoa-coffee mixture until evenly combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Do not overmix.
Using a tablespoon-sized cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly underbaked. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the frosting. In a medium bowl, whisk together the powdered sugar, hot milk, and instant espresso powder until smooth and creamy.
Once the cookies are completely cool, spread a thin layer of frosting over the tops of each cookie using a butter knife or offset spatula.
Allow the frosting to set for 10-15 minutes before serving. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.5 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 47 mg | 1% | |
*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.
