Recipe by JEANIE BEAN
"I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
unsweetened cocoa powder
instant coffee granules
finely chopped pecans
confectioners' sugar for rolling
Love these with a good cup of coffee in the morning as a treat during the holidays. My mother has made these for years and I just love them. I may add more coffee next time.
I was thoroughly disappointed with this cookie. I followed the directions exactly as stated yet it was too bitter and just didn't taste right. I've NEVER thrown anything away but I couldn't figure out a way to tweak this recipe to improve the flavor so they all ended up in the "recycle bin". For those wanting to try this, the flour/butter/sugar ratio doesn't seem to work (it's too dry and not sweet enough) and I feel 1/4 cup cocoa powder is a bit too much (it's too bitter) - maybe start with 2 tablespoons and add more as needed. Also, as suggested by another reviewer, 2 teaspoons of coffee is probably enough. Good luck.
I'm reviewing these again after making them a second time. This time, they were perfect. Absolutely delicious. I followed the recipe exactly with the exception of the coffee part: instead of regular instant coffee I used 2 packets of Starbucks VIA vanilla flavored instant coffee. You can buy this in the grocery store or if not there, in your local Starbucks. I had a couple of packets left over from making iced coffee this summer and decided to try them in this recipe. I mixed them directly into the wet ingredients. Have no fears...the coffee completely incorporates into the wet ingredients. The rest of the recipe I followed exactly. The cookies were fabulous...rich, dark, chocolatey and delicious. Really good. One of my favorites! Try these, but do try the vanilla flavored instant coffee...it makes a huge difference.
Very good. I used 4 teaspoons of vanilla plus 2 teaspoons of water to dissolve the coffee in. I also added an extra 1/4 c. of flour and 1 tsp of cinnamon. (I like cinnamon with chocolate.) I also mixed in some 1/2 c. mini chocolate chips. I have eaten too many of these today!!!
This recipe has been a perennial Christmas favourite in my family for years - what a surprise to find it on this site. The only thing we do differently is to dissolve 2 tsp of instant coffee into 1 tbsp of hot water prior to adding it to the butter mixture (rather than adding 2 tbsp of instant coffee to the dry ingredients). Either way, give it a try - you won't be disappointed!
I've been searching for this recipe since Christmas 1982, when a friend brought these scrumptious things to a cookie swap. The recipe got lost as the years rolled on. We are thrilled to have found and baked these cookies. Can't tell you how happy we are! ENJOY!
They never firmed up a DRY AND CRUMBLY cookie. WILL NEVER MAKE AGAIN. I think it needs egg in there or something to bind the ingredients together.
Absolutely delicious! I added a dash more of the instant coffee to the recipe. I found these cookies practically melt in your mouth! These cookies aren't just for Christmas!! A great crowd pleaser!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mocha Nut Butter Balls
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 65
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make crunchy, chocolaty, quick energy snacks!
Rich chocolate meets peanut butter in these deliciously simple treats.
See the trick to making incredibly easy cookie balls.