Cookie Week {Day 2}: Mocha Toffee Truffle Cookies

This recipe for Mocha Toffee Truffle cookies is another one of my long time favorites to bake at Christmas.  I first found it in a Better Homes & Gardens Christmas cookie edition.  {BTW, I get the new BH&G Christmas cookie special publication every year and it’s where I pull many of my Christmas cookie recipes. They are always full of a WIDE variety of Christmas cookie recipes. I’ve been collecting them for over a decade and now have a great library of recipes to pull from every year.}

cookie week day 2

This particular recipe came from the 2001 issue, so it goes without saying that I’ve been making it for a number of years. This is another recipe that is super simple, but impressively delicious and not a cookie that you typically find on a Christmas tray. In other words, people are always pleasantly surprised by these. Mocha toffee truffles are especially great to gift to people on your list who just LOVE coffee, although I know firsthand that these are loved by both children and adults alike.

cookie week day 2b

Mocha Toffee Truffle Cookies

  • 1/2 cup butter (no substitutes)
  • 1/2 cup semisweet chocolate pieces
  • tablespoon instant coffee crystals {I always uses decaf}
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • eggs
  • teaspoons vanilla
  • cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 1/2 ounce package English toffee pieces
  • ounces milk chocolate, melted (optional


1.Heat oven to 350 degree F. Melt the butter and chocolate pieces in a large saucepan over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in the granulated sugar, brown sugar, eggs, and vanilla.

2.Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl. Stir into coffee mixture. Stir in the toffee pieces. Drop dough by rounded tablespoons 2 inches apart onto a lightly greased cookie sheet.

3.Bake for 10 minutes. Let cool 1 minute on cookie sheet. Transfer to wire racks and cool completely. If desired, drizzle with melted milk chocolate; let stand until chocolate is set. Makes 30 truffles.

4.To store, place layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze undrizzled truffles up to 3 months. Thaw, then, if desired, drizzle with melted milk chocolate

Find the original recipe and print it here.  In case you missed yesterday, I shared another of my favorite recipes: Pecan Butterscotch Squares.

XO, Sara

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  1. YUMMY! 🙂

  2. Christina P says:

    made these yesterday and they are a BIG hit with the family!

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