Mocha-Toffee Chocolate Cookies

Get your java jolt by munching on a fudgy cookie. These cookies are a snap to make because they start with a cake mix.

  • Prep Time 55 min
  • Total Time 1 hr 10 min
  • Servings 54

Ingredients

4
teaspoons instant espresso powder (dry)
2
teaspoons vanilla
1
box Betty Crocker™ SuperMoist™ butter recipe chocolate cake mix
1/3
cup butter, softened
2
eggs
1
cup miniature semisweet chocolate chips
1/2
cup toffee bits
  • 1 Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
  • 2 On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • 3 Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.

Expert Tips

No espresso powder? Use regular instant coffee granules for the instant espresso, but expect a milder coffee flavor.

Press a chocolate-covered coffee bean into center of dough for each cookie before baking.

Toffee bits can become rancid, so it’s a good idea to taste a few before adding them to the cookie dough.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
70
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
75mg
75%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.