Mocha-Toffee Chocolate Cookies
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Yields:
-
5 dozen
ingredients
- 4 teaspoons instant espresso coffee (dry)
- 2 teaspoons vanilla
- 1 (18 1/4 ounce) box betty crocker supermoist butter recipe chocolate cake mix
- 1⁄2 cup butter, softened
- 2 eggs
- 1 cup miniature semisweet chocolate chips
- 1⁄2 cup toffee pieces
- 1 (3 ounce) box chocolate-covered espresso beans (optional)
directions
- Preheat oven to 350F degrees.
- Stir together coffee and vanilla in a small bowl until well blended.
- In an electric mixer combine the cake mix, coffee mixture, eggs, and butter until well blended. Stir in chocolate and toffee chips.
- Drop dough by rounded teaspoons about 2 inches apart on an ungreased cookie sheet.
- (Optional- at this point you can hide a chocolate covered espresso bean in the center of each dough ball before placing onto the cookie sheet- it's a nice surprise).
- Bake 7-9 minutes or until the surface appears dry. Allow to cool for 1 minute before removing onto a wire rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
BM171676
Spokane Valley, 87
<p>Just moved with my family to Spokane after living in Pacific Northwest for over 20 years. Getting adjusted to new things and work most of the time these days. Most of the recipes I obtain are from magazines, newsstand cookbooks, and of course from home. I use to work in a bookstore and on my break I'd often be thumbing through cookbooks looking for desserts to try.</p>