Mocha Cookies with sprinkles are fun to share with your friends and family and the perfect fall party treat.
I am getting myself ready to bake lots and lots of cookies this year. Do I need them? Does anyone want them? The answer to both questions is probably no, but that still isn't going to stop me from making tons of cookies. I'm sure I can find someone to help me eat them all.
This year, I was excited to buy the Pumpkin Spice Kisses again. I bought a bag of them right away, but then the bag just sat there in the cupboard, unopened and lonely.
There was no way I could open the bag for just one kiss. I have self-control issues, and those kisses would have been gone. Not to mention that when my family sees an open bag of candy, they think it is fair game.
The pumpkin kisses sat there until I decided to make a dark chocolate cookie. I did add a little bit of coffee flavor just to amp up the chocolate. You really can't taste a coffee flavor; it is there to make the chocolate deeper and richer.
I rolled these in sugar just like the famous peanut butter blossom cookie. Don't you love how sparkly the sugar looks on the dark chocolate cookie? You will top each cookie with a pumpkin spice kiss as soon as they come out of the oven.
Be very gentle when you move the cookie to your cooling rack. The kiss will melt and become very soft. If you do not shake the cookie, it will harden back into the kiss shape as it cools. Add some sprinkles to the tops of each kiss while they are still soft.
Or you can do it like I did—because I forgot. Get out the blow dryer and lightly blow warm air onto the kisses. When they get shiny, top them with sprinkles and let them set again.
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Mocha Cookies
Dark chocolate and Hershey's kisses pair very well in these delicious mocha cookies.
Ingredients
- ⅓ cup unsalted butter, softened
- ½ cup packed brown sugar
- 1 cup granulated sugar, divided
- 1 large egg
- ⅓ cup Greek yogurt
- ⅔ cup dark cocoa powder
- 1 tablespoon instant coffee granules
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- 1 ½ cups all purpose flour
- 36 Pumpkin Spice kisses
- sprinkles
Instructions
- Preheat oven to 350°F. Place unwrapped kisses in a bowl in the freezer.
- In a mixing bowl, beat butter, brown sugar, and ¾ cup sugar. Add the egg and yogurt and beat until creamy.
- Sift together the cocoa powder, coffee, baking soda, and flour. Slowly beat into the sugar mixture. Refrigerate dough for 1-2 hours.
- Place the extra ¼ granulated sugar in a small bowl. Roll the dough into 36 balls and roll in sugar before placing on a ungreased cookie sheet.
- Bake for 8 minutes. Cool on baking sheet for 2 minutes, then remove to a wire rack to cool.
- Place a frozen kiss on each cookie. Once the kiss melts slightly and looks "wet", add sprinkles. Do not move until the kiss hardens completely.
- Store in a airtight container between wax paper layers.
Notes
*Use your favorite Hershey kiss if you can't find the pumpkin kisses. Caramel would be awesome on these too!
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 55mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
capturing joy with kristen duke
These are so fun and festive, love it!!
Jocelyn Brubaker
Thank you Kristen!!
Tina @ Tina's Chic Corner
I'd happily help you eat these cookies! They look delish! Love the combo of flavors going on here. Yummmm. 🙂
Jocelyn Brubaker
Thank you Tina!! 😉