Mocha Walnut Butter Cookies
Indulge in the perfect blend of rich coffee and chocolate flavors with these decadent Mocha Walnut Butter Cookies. Elevating the classic butter cookie, this recipe combines instant espresso powder, unsweetened cocoa, and finely chopped toasted walnuts for a nutty, earthy depth that coffee lovers and cookie aficionados will adore. The dough is effortlessly prepared in under 20 minutes, making these cookies a quick yet sophisticated treat. Soft in the center with slightly crisp edges, their elegant finish can be enhanced with a drizzle of dark chocolate for a bakery-worthy touch. Perfect for gift-giving, holiday gatherings, or satisfying your afternoon cravings, these cookies are as versatile as they are irresistible.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams granulated sugar
- 75 grams light brown sugar
- 2 large egg yolk
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 2 teaspoons instant espresso powder
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 100 grams walnuts, finely chopped and toasted
- 100 grams dark chocolate, melted (optional for drizzle)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together using a hand or stand mixer until light and fluffy, about 2–3 minutes.
Add the egg yolks one at a time, beating after each addition. Mix in the vanilla extract.
In a medium bowl, sift together the all-purpose flour, instant espresso powder, unsweetened cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
Fold in the finely chopped and toasted walnuts using a spatula. The dough will be slightly sticky but manageable.
Scoop out 1.5-tablespoon portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each cookie ball with the palm of your hand or the bottom of a glass to about 1/2 inch thick.
Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Optional: Drizzle the cooled cookies with melted dark chocolate for an extra touch of flavor and elegance. Allow the chocolate to set before serving.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.5 g | 402% | |
| Saturated Fat | 145.8 g | 729% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 452.4 g | 165% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 220.8 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 321 mg | 25% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1653 mg | 35% | |
*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.
