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Chocolate Mocha Mummy Cookies

Wrap up your party with these spooky treats, flavored fast with instant coffee and drizzled with melted vanilla chips.

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  • prep time 1 hr 30 min
  • total time 1 hr 40 min
  • ingredients 8
  • servings 20
 

Ingredients

1
cup butter or margarine, softened
1
cup powdered sugar
1
teaspoon vanilla
1 3/4
cups all-purpose flour
1/3
cup unsweetened baking cocoa
1
teaspoon instant coffee granules or crystals
1 1/4
cups white vanilla baking chips (from 11-oz bag)
1/4
cup miniature candy-coated semisweet chocolate baking bits (40 bits)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes.
  • 2 On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes.
  • 3 Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.)
  • 4 Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes.
  • 1 Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with electric mixer on medium speed about 2 minutes or until creamy. On low speed, beat in flour, cocoa and coffee granules 1 to 2 minutes or until well mixed. Divide dough into 2 balls; press each to form disk. Wrap each disk in plastic wrap; freeze 10 minutes.
  • 2 On lightly floured surface, roll 1 dough disk at a time until 1/8 inch thick. Cut with 5-inch gingerbread boy cutter. On ungreased cookie sheets, place cutouts 1 inch apart. Reroll and cut any remaining dough. Bake 9 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, 15 to 20 minutes.
  • 3 Place white baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 seconds. Turn bag over; microwave 15 seconds longer until chips are softened. Squeeze bag until mixture is smooth. (If necessary, microwave 10 seconds longer or until chips are completely melted and mixture is smooth.)
  • 4 Cut very small tip from one corner of bag. Squeeze bag to drizzle melted chips over cookies for mummy wrapping. Add 2 baking bits to each cookie for eyes.

EXPERT TIPS

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Expert Tips

Use prepared frosting in a small food-storage plastic bag instead of white vanilla baking chips. There’s no need to melt the frosting, just pipe it on the cookies.

Instead of mini baking bits, use raisins for the mummy eyes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
220
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
75mg
75%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.