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Homemade Mochadoodles (Chocolate Mocha Snickerdoodles) photo

Mochadoodles (Chocolate Mocha Snickerdoodles)

These Mochadoodles are SO DELICIOUS! Soft, chewy snickerdoodles infused with rich chocolate and bold espresso flavors—perfect for any cookie lover.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 servings

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment Paper
  • Wire Rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso
  • 1/2 cup granulated sugar for rolling
  • 2 teaspoons cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure even baking and perfect golden-brown cookies.
  • In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the large egg and vanilla extract until fully incorporated.
  • In a separate bowl, whisk together baking soda, cream of tartar, salt, cocoa powder, and flour. Gradually add the dry mixture to the butter mixture, mixing until just combined.
  • Gently fold in the 2 teaspoons of instant espresso, distributing it evenly throughout the dough.
  • In a small bowl, mix 1/2 cup granulated sugar and 2 teaspoons cinnamon to create the cinnamon sugar coating.
  • Portion the dough using a cookie scoop or hands into 1-inch diameter balls. Roll each ball in the cinnamon sugar mixture until well coated.
  • Place the coated dough balls on a lined baking sheet about 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
  • Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • Use coconut oil or plant-based butter to make these cookies dairy-free.
  • Try whole wheat or gluten-free flour alternatives for different dietary needs.
  • Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
  • Do not overmix the dough to avoid tough cookies.
  • Rewarm frozen cookies briefly in the microwave to refresh their softness.
Keyword Chocolate, Cookies, Easy, Mocha, Quick, Snickerdoodles