Monkey Lovin Mocha Mouthfulls
Indulge in the rich, decadent flavors of *Monkey Lovin Mocha Mouthfuls*, the ultimate fusion of chocolate, coffee, and banana in a cookie form that’s as soft and satisfying as it is irresistible. These tender, mocha-infused treats are packed with mashed ripe banana for natural sweetness, semi-sweet chocolate chips for a gooey burst of flavor, and a hint of instant coffee to deliver a subtle caffeine kick. Topped with a light dusting of powdered sugar for a touch of elegance, these cookies are perfect for coffee lovers and dessert enthusiasts alike. Ready in just 25 minutes, they make an ideal quick bake for any occasion, whether it’s a midweek coffee break or a weekend indulgence. Embrace the harmonious blend of mocha and banana with this crowd-pleasing recipe that will have everyone asking for seconds (or thirds)!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Instant coffee powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar
- 0.5 cup Granulated sugar
- 1 large Ripe banana, mashed
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, instant coffee powder, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the mashed banana, egg, and vanilla extract to the wet ingredients, and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Use a small cookie scoop or spoon to drop tablespoon-sized portions 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 still look slightly soft. Do not overbake as they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, lightly dust the cookies with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
3352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 528.8 g | 192% | |
| Dietary Fiber | 79.6 g | 284% | |
| Total Sugars | 377.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 371 mg | 29% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 3710 mg | 79% | |
*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.
