Chocolate Mocha Mummy Cookies Recipes

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CHOCOLATE MUMMY COOKIES



Chocolate Mummy Cookies image

Easy cookie mix jump-starts Halloween cookie fun. Gather the kids and get baking!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 7

1 pouch Betty Crocker™ sugar cookie mix
2 tablespoons unsweetened baking cocoa
1/3 cup butter or margarine, softened
1 egg
1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
12 small jelly beans, cut in half
Betty Crocker™ black decorating gel (from 0.68-oz tube)

Steps:

  • Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms.
  • On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.
  • Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.

Nutrition Facts : Calories 400, Carbohydrate 62 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 240 mg, Sugar 43 g, TransFat 4 g

CHOCOLATE MOCHA MUMMY COOKIES



Chocolate Mocha Mummy Cookies image

//

Provided by Kathleen Riemer

Categories     Cookies

Number Of Ingredients 8

1 cup butter or margarine, softened
1 cup powdered sugar
1 teaspoon vanilla
1 3/4 cups gold medal® all-purpose flour
1/3 cup unsweetened baking cocoa
1 teaspoon instant coffee granules or crystals
1 1/4 cups white vanilla baking chips (from 11-oz bag)
1/4 cup miniature candy-coated semisweet chocolate baking bits (40 bits)

Steps:

  • 1. Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes. 2 On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes. 3 Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.) 4 Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes.

SPICED MOCHA CHOCOLATE COOKIES



Spiced Mocha Chocolate Cookies image

Provided by Food Network

Time 57m

Yield 2 dozen cookies

Number Of Ingredients 14

1/4 cup
1/2 cup Fisher® Chef's Naturals® Chopped Pecans
1/2 cup
Pillsbury BEST
1/4 cup Hershey's® baking cocoa
2 tablespoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper (cayenne)
24 chocolate-covered espresso beans
1/2 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon Hershey's® baking cocoa

Steps:

  • Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
  • Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
  • Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
  • In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
  • 1 roll (16.5 oz) .

MOCHA CRACKLE COOKIES



Mocha Crackle Cookies image

These cake-like cookies are better than brownies. They have crackly tops and a subtle coffee flavor. -Louise Beatty, Amherst, New York

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 10

1/2 cup butter, cubed
5 ounces unsweetened chocolate, chopped
1 tablespoon instant coffee granules
4 large eggs, room temperature
1/8 teaspoon salt
1 cup sugar
1 cup packed brown sugar
2 cups plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/3 cup confectioners' sugar

Steps:

  • In a microwave, heat the butter, chocolate and coffee until chocolate is melted; cool slightly. In a bowl, beat the eggs and salt; add sugar and brown sugar. Stir in chocolate mixture; mix well. , Combine flour and baking powder; gradually add to egg mixture to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle., Roll dough into 3/4-in. balls. Roll in confectioners' sugar; place 2 in. apart on greased baking sheets. Bake at 350° for 12 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 79mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

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