Take a bite of the rich, creamy taste of your favorite coffee drink in these White Chocolate Mocha Cookies!
I don’t know what my problem has been lately, but I feel like I’ve hardly baked anything for the past few months. Maybe it’s blogger burnout or laziness or I don’t know what. Don’t get me wrong. We haven’t been skipping dessert, but we’ve been eating ice cream, chocolate caramels, or store-bought cookies. (Have you tried many store-bought gluten-free cookies? I swear they are better than the regular ones!)
It doesn’t help that Costco recently brought back my absolute favorite candies by Sanders. I bought these there years ago, fell in love, and have been checking back for them pretty much every single time I go to Costco for the past three or four years. FINALLY, they brought them back recently. I bought two jars, but I feel like I should have bought more and hoarded them. Although $10 is a really good deal for the jar, spending $50 on five of them at once seemed a little extravagant.
Despite being flush with salted chocolate caramels, I recently started missing baking and eating homemade desserts, muffins, and the like, so I decided to bake some cookies. These mocha cookies definitely hit the spot and got me excited about baking again! They have a prominent coffee flavor, chewy texture, and chunks of creamy white chocolate. The only way to make these mocha cookies better is to enjoy them with a cup of coffee. Um, yes, I might have a problem. I even have a whole Pinterest board just for coffee! Check it out if you are a caffeine lover like me.
Of course, if you’re a coffee lover, you’ll also want to try out this cookie recipe. I know you’re going to love it!
- 1/2 cup butter softened
- 1/2 cup brown sugar lightly packed
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon powdered espresso
- 1 tablespoon black coffee (or substitute milk)
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.
Cream together butter and sugars with an electric mixer on medium speed until fluffy, 2-3 minutes. Add egg, vanilla, espresso powder, and coffee (or milk). Mix on low until well combined.
Add flour, baking soda, baking powder, and salt. Mix on low until dry ingredients are completely incorporated. Stir in chocolate chips on lowest speed until just mixed in.
Use a medium cookie scoop or a 1 tbsp. measuring spoon to dish cookie dough onto baking sheets, spacing cookies 2″ apart. Bake cookies in preheated oven for 12-15 minutes, until edges are browned and centers are set. Allow cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10
- Cook Time: 15
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