Happy Friday! Our next stop on the Cookie Stroll is at the Mele Kalikimaka booth for the Coffee Mocha Cookies! Inspired by the amazing coffee in Hawaii, these soft chocolate coffee cookies are topped with a rich coffee buttercream and a sprinkle of cacao nibs!
Originally available at the Mele Kalikimaka booth, these cookies were a favorite with my family. I did make some changes to the recipe provided by the Disney Parks. The main one being that in EPCOT, the cookies are gluten-free, but my version of the recipe is not. I really love that Disney is offering more options for those with different diets, but since I’m not familiar with gluten-free baking, I felt more comfortable adapting this recipe. If you are interested in the gluten-free version, you can find the original recipe on the Disney Parks Blog!
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For the dough, first whisk together the flour, cocoa powder, espresso powder, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, combine the butter and sugar and beat until light and fluffy. Add half of the flour mixture and beat on low speed until incorporated.
Add the eggs, coffee, and vanilla extract and mix on low speed until fully combined. If you don’t have access to coffee, you can also use coffee extract. I just prefer the taste of regular coffee! Add the remaining flour mixture and beat for 1-2 minutes until fully mixed. Cover and chill dough in refrigerator until firm, 2-3 hours. This dough is soft and sticky and will spread in the oven so make sure to let it chill for enough time!
Using a cookie scoop, place 6 portions of cookie dough onto each of the prepared baking sheets. Bake the cookies at 325 F for 10-12 minutes until the edges are set and the tops are soft. Cool the cookies on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Repeat with remaining dough.
While the cookies are cooling, make the frosting by beating the butter on medium speed until creamy. Add in the powdered sugar and beat on medium speed until combined. Add the coffee and vanilla extract and beat until fully incorporated. Again, if you don’t have access to coffee, you can use coffee extract. Beat the frosting on high speed until fluffy.
To assemble the cookies, use a small offset spatula to spread 1-2 tablespoons of the coffee buttercream on top of each cooled cookie. To decorate, add 3 chocolate covered espresso beans and desired amount of cacao nibs to the top of each cookie. Since I couldn’t find any chocolate covered espresso beans locally, I just used cacao nibs!
Enjoy these Coffee Mocha Cookies! Catch us next week for a fun Canadian inspired cookie!
Coffee Mocha Cookies
Ingredients
Coffee Mocha Cookies
- 2 3/4 cups all-purpose flour
- 3 tablespoons cocoa powder
- 2 tablespoons espresso powder
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 tablespoons coffee
- 1/2 teaspoon vanilla extract
Coffee Buttercream
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 4 tablespoons coffee
- 1 tablespoon vanilla extract
Decoration
- chocolate covered espresso beans
- cacao nibs
Instructions
Coffee Mocha Cookies
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In a medium bowl, whisk together the flour, cocoa powder, espresso powder, cream of tartar, baking soda, and salt. Set aside.
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In a large bowl, combine the butter and sugar and beat until light and fluffy. Add half of the flour mixture and beat on low speed until incorporated.
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Add the eggs, coffee, and vanilla extract and mix on low speed until fully combined. Add the remaining flour mixture and beat for 1-2 minutes until fully mixed. Cover and chill dough in refrigerator until firm, 2-3 hours.
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Preheat oven to 325ºF. Line two baking sheets parchment paper and set aside.
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Using a small cookie scoop, place 6 portions of cookie dough onto each of the prepared baking sheets.
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Bake for 10-12 minutes until the edges are set and the tops are soft.
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Cool the cookies on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Repeat with remaining dough.
Coffee Buttercream
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Beat the butter on medium speed until creamy.
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Add the powdered sugar and beat on medium speed until combined.
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Add the coffee and vanilla extract and beat until fully incorporated.
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Beat on high speed until fluffy.
Assembly
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Use an offset spatula to spread 1-2 tablespoons of coffee buttercream on top of each cooled cookie.
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Add 3 chocolate-covered espresso beans and desired amount of cacao nibs to the top of each cookie.
Recipe Notes
Adapted from the Disney Parks