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. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 24, 2011

Make with

Betty Crocker Cake Mix

Ingredients

teaspoons instant espresso powder (dry)

teaspoons vanilla

box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix

1/3

cup butter, softened

eggs

cup miniature semisweet chocolate chips

1/2

cup toffee bits

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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.

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.