Mocha-Toffee Chocolate Cookies

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



Total Time




About 4 1/2 dozen cookies

teaspoons instant espresso powder (dry)
teaspoons vanilla
box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
cup butter, softened
cup miniature semisweet chocolate chips
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.
Makes About 4 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 75mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 0g;
Percent Daily Value*:
    • 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.