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Chocolate Mocha Mummy Cookies
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Prep Time:
1 hour 30 minutes
Total Time:
1 hour 40 minutes
Make quick and eerie party treats with instant coffee and melted vanilla chips for a boo-tiful finish.
Ingredients:
  • 1 teaspoon vanilla
  • 1 3/4 cups Gold Medal™ 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)
Instructions:
  • 1. Preheat your oven to 350°F. 2. In a large bowl, use an electric mixer to beat butter, powdered sugar, and vanilla on medium speed for about 2 minutes until creamy. 3. With the mixer on low speed, blend in flour, cocoa, and coffee granules for 1 to 2 minutes until well combined. 4. Divide the dough into 2 balls; flatten each into a disk shape. 5. Wrap each disk in plastic wrap and freeze for 10 minutes.
  • Roll out one dough disk at a time on a lightly floured surface until it reaches 1/8 inch thickness. Use a 5-inch gingerbread boy cutter to cut out shapes. Place the cutouts on ungreased cookie sheets, spacing them 1 inch apart. Repeat with any remaining dough. Bake for 9 to 10 minutes, or until set. Allow the cookies to cool on the sheets for 1 minute, then transfer to cooling racks. Cool completely for 15 to 20 minutes before enjoying.
  • Place white baking chips in a small resealable freezer plastic bag, seal the bag, and microwave on High for 30 seconds. Turn the bag over and microwave for an additional 15 seconds until the chips are softened. Squeeze the bag until the mixture is smooth. If needed, microwave for an additional 10 seconds or until the chips are completely melted and the mixture is smooth.
  • Trim a small tip off one corner of the bag and gently drizzle the melted chips over the cookies in a mummy wrapping pattern. Place 2 baking bits on each cookie for eyes.

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