Mocha Butterball Cookies

Mocha Butterball Cookies

The Spruce / Diana Rattray

  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4 Dozen (48 Servings)
Nutritional Guidelines (per serving)
88 Calories
7g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 4 Dozen (48 Servings)
Amount per serving
Calories 88
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 14%
Cholesterol 10mg 3%
Sodium 36mg 2%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Protein 1g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use espresso powder or instant coffee in these wonderful buttery cookies. Cocoa powder and the coffee powder together give these cookies intense flavor, and the chopped pecans give them a nice crunchy texture.

If you like rich chocolate flavor, you will love these cookies.


  • 1 cup/8 ounces butter (softened)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee powder
  • 1/4 cup unsweetened cocoa
  • 1 3/4 cups flour (sift before measuring)
  • 1/2 teaspoon salt
  • 2 cups pecans (finely chopped)
  • Garnish: sifted powdered sugar for decorating the cooled cookies

Steps to Make It

  1. Heat the oven to 325 F (165 C/Gas 3). 

  2. Cream together the butter, sugar, and vanilla until light.

  3. Add coffee powder, cocoa, flour, salt, and finely chopped pecans; mix well.

  4. Shape into 1-inch balls.

  5. Place the 1-inch balls on ungreased cookie sheets.

  6. Bake in the preheated oven for about 15 minutes.

  7. Cool then roll in sifted powdered sugar.


  • When making cookies, make a double batch and freeze half of the baked (undecorated) cookies for up to 6 months. Put them on a baking sheet for about 5 minutes in a 325 F oven, and then roll in the powdered sugar when cool.
  • Freeze the shaped cookies on a cookie sheet in a single layer, then put the frozen dough balls in a bag and freeze for up to 3 months. Be sure to place a note in the bag with baking directions. Thaw before baking.