Delicious Mocha Cookies Recipe with Kahlua Icing
Welcome to my kitchen! I am excited to share one of my favorite cookie recipes – mocha cookies with Kahlua icing.
These cookies are rich and decadent, with a perfect balance of chocolate and coffee flavors that is sure to satisfy any sweet tooth. The addition of Kahlua in the icing takes these cookies to a whole other level of deliciousness.
Baking takes me back to my childhood when I would help my mom in the kitchen. There is something special about measuring out ingredients, mixing them all together, and waiting for the oven timer to go off. It’s a time-honored tradition that we should all take part in.
So grab your apron and get ready to create something truly magical. I promise you won’t be disappointed with this amazing recipe.
Why You’ll Love This Recipe
Are you a coffee lover looking for a new and exciting way to indulge in your caffeine cravings? Look no further than these mouth-watering Mocha Cookies with Kahlua Icing!
Inspired by the rich flavors of Mexican Mocha, this recipe combines cinnamon, espresso powder, and cocoa to create the perfect balance of chocolatey sweetness and subtle spice. And don’t let the fancy name fool you – these cookies are easy to make and only require a few ingredients.
But what really sets these cookies apart is the decadent Kahlua icing on top. Made with a mixture of powdered sugar, butter, and everyone’s favorite coffee liqueur, each bite will melt in your mouth and satisfy all of your dessert desires.
Whether you’re looking for a unique addition to your Christmas cookie tray or craving an indulgent afternoon treat, these Mocha Cookies with Kahlua Icing are sure to impress. So why settle for boring old chocolate chip when you can fill your taste buds with the gooey goodness of a freshly baked batch of these heavenly treats? Trust me – once you try one, you’ll be hooked!
Ingredient List
Here’s what you’ll need to make these delightful mocha cookies with Kahlua icing:
For the Cookies:
- 2 and ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons instant espresso powder
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons Kahlua
- 1 and ½ cups semisweet chocolate chips
For the Kahlua Icing:
- 4 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 tablespoons Kahlua or milk for thinning
This recipe calls for several typical baking ingredients, such as flour and sugar, but also some unique items like Kahlua and espresso powder. It is important to measure out each ingredient accurately, especially the baking soda which affects the rise of the cookies. Don’t worry if you don’t have some of these items on hand as later we will discuss substitutions and variations. Also, be sure to use room temperature butter in the cookie dough to ensure proper texture. The Kahlua icing takes only a few more ingredients than the cookies themselves, so it’s easy to make both together.
The Recipe How-To
Mix dry ingredients together
To get started on this delicious recipe, first preheat your oven to 350°F (175°C). In a small bowl, sift together flour, baking soda, salt, cinnamon, and instant espresso powder.
Cream butter and sugar
In a separate larger bowl, cream together 1 cup of butter softened, ½ cup of granulated sugar and ¾ cups of firmly packed brown sugar. Then add in 2 large eggs, 2 tablespoons of Kahlua liqueur, and 2 teaspoons of instant espresso powder. Beat until creamy.
Combine wet and dry ingredients
Gradually add the dry ingredient mixture to the wet batter mixture until just combined, making sure not to overmix.
Fold in chocolate chips
Next, fold in 3 tablespoons of unsweetened cocoa powder and 1 cup of semisweet or dark chocolate chips for that gooey goodness.
Prepare cookie sheets
Using a cookie scoop or spoon, scoop out dough by heaping tablespoons and place them about two inches apart on non-stick baking sheets lined with parchment paper or silicone baking mats.
Bake
Bake at 350°F (175°C) for approximately eight minutes or until the edges start to brown but the center is still soft.
Make the Kahlua icing
While the cookies are baking, you can whip up the Kahlua icing by stirring together 4 cups powdered sugar, 1 cup butter softened, and ¼ cup Kahlua liqueur in a medium mixing bowl. Beat until light and fluffy.
Ice cookies when cool
Let the cookies cool for about five minutes before transferring them onto a wire rack to cool completely. Once cooled, frost them with the Kahlua icing using an offset spatula or butter knife. Allow to set before serving.
Serve these scrumptious Mocha Cookies with Kahlua Icing Recipe treats at any party or as an afternoon snack. They’re sure to be a hit and leave you wanting more!
Substitutions and Variations
When it comes to baking, sometimes we don’t have all the ingredients called for in a recipe or we just want to try something new. Luckily, this recipe can be customized with a variety of substitutions and variations. Here are some ideas:
– For a non-alcoholic version, you can substitute the Kahlua in the icing with coffee or milk.
– If you don’t have instant espresso powder, you can use strong brewed coffee or even swap it out for cocoa powder to make chocolate cookies.
– Swap out the cinnamon for pumpkin spice or nutmeg to add a hint of autumn flavor.
– Add some texture to your cookies by mixing in chopped nuts or chocolate chips.
– Experiment with different types of flour such as almond or coconut flour for a gluten-free option.
Just remember that any substitutions may affect the texture and taste of the cookies, so feel free to try these variations but trust your instincts and taste buds!
Serving and Pairing
Let’s talk about how to savor and serve these heavenly Mocha Cookies with Kahlua Icing recipe. The flavor combination of mocha and Kahlua unleashes indulgence and provides a well-rounded taste, just like what you’d expect from a Mexican Mocha. Therefore, it’s essential to consider how to enhance the cookie experience by selecting the perfect beverage or dessert pairing.
Firstly, serving these cookies warm is the best way to enjoy them. Warm cookies with a melting icing will create a gooey sensation that provides instant gratification. You can preheat the oven and keep the cookies inside for around 5 minutes or microwave them for a few seconds.
When it comes to pairing, there are plenty of drinks that go well with mocha cookies. You can pair them with a hot cup of coffee or another popular coffee drink like Cafe au Lait, as both would highlight the espresso powder in the recipe. Additionally, milkshakes like Chocolate or Coffee are perfect for those who prefer a smoothie-like consistency with their cookies.
If you’re feeling extra indulgent, try pairing these cookies with an ultimate dessert like Chocolate Mocha Cake or Kahlua Mudslide Cookies – decedent treats that will complete your sweet cravings! The chocolate chips in the Mocha Cookie recipe provide another layer of richness, and that matches well with chocolate-based desserts.
Lastly, this recipe provides an excellent festive idea for parties or gifting during Christmas or Halloween. These look straight out of a bakery on a holiday platter! The cookies bring subtle spicy notes reminiscent of cinnamon and complement the flavors associated with such events.
In conclusion, whatever your snacking preference may be, these Mocha Cookies with Kahlua Icing tick all the boxes – versatile, unique flavors, easy-to-make – making them one of the best Kahlua cookie recipes out there! And once you’ve mastered baking them (with our tips from section eight, of course), serve them warm and enjoy the satisfying ooze of mocha and Kahlua in every bite.
Make-Ahead, Storing and Reheating
One of the best things about these mocha cookies with Kahlua icing is that you can make them ahead of time and store them for later. These cookies can last up to a week when stored properly in an airtight container at room temperature.
If you want to prolong their shelf life, you can also freeze them. The cookies can be frozen for up to 3 months, and to thaw them simply leave them out on the counter or fridge overnight before serving.
When it comes to reheating, there are different methods that you can choose from depending on your preference. If you want them warm but still chewy and gooey, then reheating in the microwave for 5-10 seconds will do the trick.
If you want a crispy texture, then reheating in a toaster or oven at 350°F (175°C) for 5-7 minutes will give them a nice crunch. You can also add an extra drizzle of Kahlua icing after reheating to add some extra moisture and flavor.
Overall, these mocha cookies with Kahlua icing are perfect for storing in advance and reheating as needed. Just make sure to follow proper storage guidelines and experiment with different reheating methods until you find one that suits your taste preferences.
Tips for Perfect Results
While baking Mocha Cookies With Kahlua Icing, it is always nice to have some tips and tricks up our sleeves to get perfect results every time. Here are some tips for you to follow while making these delicious cookies:
1. Use high-quality ingredients: The taste of your Mocha Cookies With Kahlua Icing will largely depend on the quality of the ingredients you use. Use high-quality cocoa powder, chocolate chips, Kahlua, and instant espresso powder.
2. Adjust the baking time: Keep an eye on your cookies while they bake. The baking time can vary slightly depending on the size of the cookie dough balls and your oven. So, when you see the edges of the cookie starting to turn golden brown, take them out of the oven.
3. Chill the dough: Once you have made the dough for your Mocha Cookies With Kahlua Icing, chill it for at least an hour in the refrigerator. This helps develop the flavors of the dough and makes it easier to handle.
4. Don’t overmix: Overmixing can lead to tough cookies, which is not what we want here. So mix everything until just combined.
5. Let your cookies cool: When your Mocha Cookies With Kahlua Icing are done baking, let them cool completely before topping with icing. This will prevent any melting or slipping.
6. Use a piping bag: For a professional look with the Kahlua icing each time, use a piping bag instead of spreading it with a metal spatula or butter knife.
7. Freeze them for later: If you make too many cookies (is that really possible?) or want to save some for a later occasion or treat yourself in case of cravings, freeze them.
By following these tips while making Mocha Cookies With Kahlua Icing recipe, you will end up with a flawless batch of rich mocha flavored chocolatey cookie and icing deliciousness.
Bottom Line
The next time you’re in the mood for something rich and indulgent, try making these Mocha Cookies with Kahlua Icing. Not only are they easy to make, but they also taste incredible. The combination of chocolate and coffee is a match made in heaven, and the addition of Kahlua takes it to the next level.
With just a handful of ingredients, you can make a batch of these delicious cookies in under an hour. They’re perfect for sharing with friends, or indulging on your own for a little bit of self-care. There are also plenty of variations you can try to spice things up.
So what are you waiting for? Gather your ingredients, preheat your oven, and get baking! You won’t regret giving this recipe a try. With every bite, you’ll be transported to a world of gooey butter and decadent sweetness that’s impossible to resist. Trust me – once you taste these cookies, they’ll become a staple in your dessert rotation.
Mocha Cookies With Kahlua Icing Recipe
Ingredients
For Mocha Cookies
- 1 cup butter, softened
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tablespoon instant espresso powder
- 1 1/2 teaspoons cinnamon
- 3 1/3 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups milk chocolate chips
For Kahlua Icing
- 1/4 cup butter, softened
- 2 1/2 cups powdered sugar
- 2 1/2 tablespoons Kahlua
Instructions
- Preheat oven to 350 degrees.
- Cream together butter and sugars, then beat in eggs, espresso powder and cinnamon.
- Mix in flour, baking soda and salt until just combined.
- Stir in chocolate chips.
- Place heaping tablespoon size balls of dough on ungreased baking sheets and bake for about 12-14 minutes or until slightly soft in the center.
- Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool.
- When completely cool, frost with Kahlua Icing.
- For Kahlua Icing: Beat together 1/4 cups softened butter, 2 1/2 cups powdered sugar and 2 1/2 tablespoons Kahlua until smooth.
Add Your Own Notes
Nutrition
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