Mudslide Cookies
Indulge your sweet tooth with these decadent Mudslide Cookies, a chocolate lover’s dream come true! Packed with three types of chocolate—melted semi-sweet chocolate, dark chocolate chunks, and creamy white chocolate chips—these cookies deliver rich, fudgy goodness in every bite. Infused with a hint of instant coffee to enhance the chocolate flavor, these cookies boast a soft, gooey center and slightly crisp edges. Quick and easy to make in under 30 minutes, they’re perfect for satisfying your dessert cravings or impressing guests at your next gathering. Whether served with a cold glass of milk or a warm cup of coffee, these indulgent treats will become your go-to recipe for ultimate chocolate bliss.
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Recipe Information
Ingredients
- 300 grams semi-sweet chocolate chips
- 30 grams unsweetened cocoa powder
- 95 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 85 grams unsalted butter
- 150 grams granulated sugar
- 75 grams brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 120 grams dark chocolate chunks
- 120 grams white chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a heatproof bowl, melt the semi-sweet chocolate chips and butter together over a double boiler or in the microwave in short 20-second intervals, stirring until smooth. Let it cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the granulated sugar, brown sugar, and the melted chocolate mixture using an electric mixer on medium speed until well combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and instant coffee granules.
Gradually add the dry ingredients into the chocolate mixture, mixing on low speed until just combined. Do not overmix.
Fold in the dark chocolate chunks and white chocolate chips with a spatula.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft. The cookies will continue to firm up slightly as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 21.4 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 67 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.
