Mocha Nut Butterballs
Indulge in a rich, melt-in-your-mouth experience with these Mocha Nut Butterballs, a heavenly blend of chocolate, coffee, and nutty goodness. Perfect for holiday baking or any time you crave a sweet treat, these cookies combine the bold flavor of espresso-infused dough with the creamy sweetness of melted semi-sweet chocolate and the crunch of chopped nuts. Rolled in a snowy coating of powdered sugar, they’re as visually stunning as they are delicious. With just 20 minutes of prep time and a short bake, these mocha delights are a breeze to whip up. Whether you’re sharing them with loved ones or keeping them all to yourself, these bite-sized beauties are sure to impress. Keywords: mocha nut butterballs, chocolate espresso cookies, holiday baking recipes, bite-sized treats, chocolate nut cookies.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup powdered sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 0.5 cup semi-sweet chocolate chips
- 2 cups all-purpose flour
- 1 cup chopped nuts (e.g., pecans, walnuts, or almonds)
- 1 tablespoon unsweetened cocoa powder
- 0.75 cup extra powdered sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy.
Dissolve the instant espresso powder in the vanilla extract to form a coffee paste.
Add the coffee paste to the butter mixture and blend until combined.
Melt the semi-sweet chocolate chips in the microwave or over a double boiler until smooth. Let the melted chocolate cool slightly, then mix it into the butter mixture.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
Stir in the chopped nuts until evenly distributed.
Scoop out about 1 tablespoon of dough at a time and roll it into small balls. Place them on the prepared baking sheet about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set but not browned.
Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Place the extra powdered sugar in a shallow bowl. Roll each cooled cookie in the powdered sugar until evenly coated.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 22 mg | 1% | |
| Total Carbohydrate | 416.0 g | 151% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 202.9 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 983 mg | 21% | |
*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.
