Vanilla Mocha Twirl Cookies Recipe
Deliciously crispy and flavorful Vanilla Mocha Twirl cookies in an unconventional presentation that you won’t be able to stop eating! Perfect for a sweet snack!
I absolutely love mocha, and not just in drink form. The flavor of chocolate and coffee is amazing in cookies, too. So, today I’m bringing you my Vanilla Mocha Twirl Cookies!
You might also love these cookie recipe ideas: White Chocolate Reeses Peanut Butter Chips Chocolate Cookies, Mars Bar Chocolate Brownie Cookies, and Strawberries and Cream Cookie Cups.
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Table of Contents
Vanilla Mocha Twirl Cookies Recipe
This recipe is not hard at all to make but a bit tricky. I guess as you get the hang of it, it will probably get easier and easier. I’m definitely making these Mocha Twirl Cookies again because they turned out so good! It’s perfect for tea time, party treats, or any gathering at home.
If you like chocolate + coffee then these cookies might just become your new favorite.
Espresso powder gives any chocolate recipe this unbelievable mocha flavor. I usually use just one or two teaspoons and the flavor is absolutely amazing.
If you can’t find espresso powder, you can use instant coffee instead. But might need a little more instant coffee since it’s not as strong or rich as espresso powder.
I can’t find espresso powder easily at regular grocery stores, So I find it online. I don’t recommend using ground coffee because it’s not as flavorful and concentrated as espresso powder or instant coffee.
How to make Vanilla Mocha Twirl Cookies
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Ingredients:
- Butter – unsalted at room temperature
- Caster sugar – superfine sugar but not to confuse with icing sugar
- All-purpose flour – I haven’t tried this recipe with any other type of flour.
- Instant espresso coffee – helps enhance the cacao’s flavor for a richer chocolate flavor.
- Cocoa powder
- Vanilla extract
- Boiling water
- Egg
Directions:
- Preheat the oven to 180ºC/350ºF and leave prepared a lined baking sheet with parchment paper.
- Mix well the boiling water and coffee. Set aside.
- In an electric stand mixer, beat butter, sugar, egg, and the teaspoon of vanilla extract in a small bowl until well combined.
- Add in the flour little by little.
- Divide the batch into two.
- Stir in one half batch, the combined water and coffee, and cocoa to make the mocha dough.
- Here is the tricky part. Make long strips of dough, like worm candies LOL with both batches. Then twist one vanilla strip with a mocha one together and cut every 2 inches or so. The length is actually up to you. Do this until you finish all the dough.
- Place Twirl cookies at a good distance from each other so that when they grow, they don’t touch each other. They don’t really grow much so 1 inch is good enough.
- Bake for about 15 minutes or until the vanilla parts turn golden brown and let it cool.
- You can store the twirl cookies in airtight containers for up to a week but I bet they won’t last the next day LOL.
- Serve and enjoy!
So, your turn, have you made cookies like these Mocha Twirl Cookies before? If so, what did you do differently? so, we all can learn something new. If not, what would you add to these?
How To Store these cookies?
Make ahead: Put in a tray and wrap it in plastic wrap and store in the fridge for 4-5 days or in the freezer for up to three months.
Store: allow the mocha twirl cookies to cool and then store in an airtight container on the counter for 3-5 days.
Frequently Asked Questions
Place wrapped twirls in an airtight container; after a couple of hours, remove them from the container, put them in a freezer bag, and return them to the freezer. To use, unwrap and bake as directed.
¡Yes! This dough is incredibly make-ahead and freezer-friendly. You can chill the prepared dough for several days or store the dough in the freezer for 2 months.
Only slightly, not too much at all.
More Cookie Recipes to Try
If you enjoyed these delicious Vanilla Mocha Twirl Cookies Recipe, you might also love these other sweet recipe ideas too:
🥣 Recipe
Vanilla Mocha Twirl Cookies
Equipment
- Electric mixer
Ingredients
- 125 g. {4 Oz} of butter at room temperature
- 110 g {1/2 cup} of caster sugar {super fine sugar but not icing sugar}
- 250 g {1 2/3 cups} of all purpose flour.
- 2 tsp of instant espresso coffee granules
- 2 tsp of cocoa powder
- 1 tsp of vanilla extract
- 2 tsp of boiling water
- 1 egg
Instructions
- Preheat the oven to 180ºC/350ºF and Line oven trays with baking paper.
- Mix well the boiling water and coffee. Set aside.
- In an electric stand mixer, beat butter, sugar, egg and extract in a small bowl until well combined.
- Add in the flour little by little.
- Mix until combined.
- Divide the batch into 2. Stir in one batch the combined water and coffee and the cocoa to make the mocha dough.
- Make long strips of dough with each batch.
- Then twist one vanilla strip with a mocha one together and cut every 2 inches or so. The length is actually up to you. Do this until you finish all the dough.
- Place Twirl cookies at a good distance from each other so when they grow they don’t touch each other. They don’t really grow much so 1 inch is good enough.
- Bake for about 15 minutes and let it cool.
- You can store the twirl cookies in airtight containers for up to a week but I bet they won’t last the next day LOL.
- Serve and enjoy!
Other delicious cookie recipes I love from my favorite bloggers
- Inside Out Chocolate Chip Cookies by Sally’s Baking Addiction.
- Chocolate Chip Cookie Cheesecake Bars by Handle the Heat.
- Healthy Cinnamon Roll Cookies by Hellow Frozen Bananas.
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