Mocha Cookie Balls Recipes

MOCHA COOKIE BALLS

Steps:

• Chop 2 Tbsp. coffee beans. Mix cream cheese, cookie crumbs and chopped coffee beans until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted. Stir in food coloring.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining coffee beans. Refrigerate 15 minutes or until chocolate is firm.

CHERRY MOCHA BALLS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

MOCHA COOKIES

Steps:

• In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.

MOCHA BALLS

Steps:

• Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
• Roll mixture into balls.
• Use two level teaspoons of mixture for each ball.
• Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
• Dip balls, one at a time, into the melted dark chocolate.
• Return to fridge on the tray and refrigerate until chocolate is set.
• Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
• Drizzle chocolate decoratively over the balls and allow chocolate to set.
• These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

MOCHA COOKIES

Steps:

• Preheat oven to 350.
• Cream butter.
• Add both sugars and beat well.
• Add egg and mix well.
• Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
• Mix well.
• Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
• Remove dough from refrigerator.
• Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
• Bake 12-15 minutes.
• Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
• When chocolate has softened, spread over top and sprinkle with balance of walnuts.
• Remove to wire rack and cool.

MOCHA NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
• In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

MOCHA CRACKLE COOKIES

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.

MOCHA SNO BALLS

Steps:

• In large bowl mix butter and sugar until well blended. I use a hand mixer. Add vanilla, coffee powder, cocoa and salt and mix well. Add flour and mix until dough is looking crumbly. Add the ground nuts and incorporate. Divide dough in half forming each into a ball. Wrap in plastic wrap and refrigerate 30 minutes.
• Pre heat oven to 350 degrees. Working with half the dough, roll mixture into balls about 1 inch in diameter. Place balls on parchment lined baking sheet and bake 15 minutes. Let cool on wire rack about 5 minutes and toss warm cookies in confectioner's sugar. Now dust tops with coffee though a fine strainer.
• Repeat process with second ball of refrigerated dough. Cool cookies completely and store in air tight containers in your fridge. Feel free to add more coffee to the tops of the cookies. Very rich and yummy.

MOCHA CAKE BALLS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Sift together the cake flour, baking powder and salt. Set aside.
• 3. Beat the butter by using the paddle attachment in medium-high speed until smooth & light in color for about 1 1/2 min. - 2 min.
• 4. Add the sugar, 1 tablespoon at a time. Scrape the bowl occasionally.
• 5. Add the eggs, 1 at a time at 1 minute intervals. Add the vanilla extract.
• 6. Reduce the mixer speed to medium-low. Add the dry ingredients alternately with the brewed coffee.
• 7. Spoon the batter into the prepared pan. Bake 35-40 minutes or until the cake is done. Remove the cake and let it cool.
• 8. PART 2 DIRECTIONS: 1. Crumble the completely cooled cake into a large bowl and add the cream cheese (8oz) and mix them thoroughly. 2. Roll into quarter sized balls and lay on a cookie sheet with wax paper. Makes about 24 - 30 pcs (depending on the size). 3. Chill or freeze for several hours.
• 9. PART 3 DIRECTIONS: 1. Melt the chocolate bark accdg. to the directions. 2. Using a fork dip cake balls into the chocolate & tap the excess chocolate on the side of the bowl & place on wax paper. 3. Garnish the tops with sprinkles before it dries up. Enjoy!

MOCHA BUTTER BALLS

Steps:

• Preheat oven to 350°F.
• In bowl of a standing electric mixer beat together all ingredients except confectioners' sugar until just combined well. Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets.
• Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes.
• Sift confectioners' sugar into a bowl. After the 5 minutes cooling, toss balls, a few at a time, in confectioners' sugar, coating them well and transferring them as coated to trays to cool completely. (Before balls are stored or frozen, they can be coated lightly again in confectioners' sugar to keep them from sticking to each other.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

MOCHA PECAN BALLS

Steps:

• In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
• Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

CINNAMON MOCHA COOKIE BALLS RECIPE

Steps:

• Mix first 3 ingredients in medium bowl until blended. Stir in cookie crumbs and 1 tsp. cinnamon; mix well.
• Shape into 20 balls, using about 1 Tbsp. for each. Place in single layer in waxed paper-lined pan. Refrigerate 1 hour or until firm.
• Combine remaining cinnamon and sugar. Roll balls in cinnamon sugar.