Mocha Almond Fudge Cookies

I’ve been at home for four weeks now and our oven is STILL non-functional. It takes a while for things to get fixed around our house. 🙂 The toaster oven has served me pretty well, but it’s just not efficient for baking a large batch of cookies. Somehow I’d managed to avoid baking a single batch of cookies for nearly a month!

But on Saturday afternoon, I had a serious cookie craving that just could’t be ignored. Also, I had saved a recipe for these Mocha Almond Fudge cookies a couple of months ago and I couldn’t get them off my mind! If a recipe has chocolate + coffee involved, I am ALL over it. 🙂

It took about six batches, and nearly an hour to bake up all the dough, but these cookies were definitely worth the hassle. The cookies are wonderfully soft and fudgey when still warm from the oven, and the delicious crunch from the toasted almonds have them rivaling Cappucino Cookies as one of my top 5 favorite cookies ever!

Although the cookies are fabuous, I like the raw cookie dough even better! It tastes EXACTLY like the mocha almond fudge ice cream from Baskin Robbins. I’m a little ashamed to admit how much raw dough I ate while baking, but let’s just say there could have been another tray of cookies if I’d practiced some more self-control. 🙂

Mocha Almond Fudge Cookies

Source: slightly adapted from How Sweet It Is


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup lightly brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 heaping tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2/3 cup chopped almonds
  • 2/3 cup chocolate chips
1. Place chopped almonds and cinnamon in a saucepan and toast over low-medium heat, shaking pan occasionally. This should take no more than 10 minutes.
2. In a medium bowl, whisk together flour, cocoa powder, instant coffee, baking soda, and salt.
3. In a separate bowl, cream butter, sugar, and eggs until light and fluffy. Add flour mixture and mix until combined. Fold in toasted almonds and chocolate chips.
4. Refrigerate dough for 2-4 hours. Preheat oven to 350 degrees F.
5. Roll chilled dough into 1-inch balls and place on baking sheet. Bake for 8-10 minutes in preheated oven. Cool cookies on wire rack.


Filed under Cookies, Dessert

5 responses to “Mocha Almond Fudge Cookies

  1. Love all the chocolate. I have yet to make anything with instant coffee! Looks yummy 😀

  2. oooh, what a great cookie!

  3. Mmmmm. Chocolate. These look delicious and I love the mocha flavor that you added!

  4. Haha! I have such a hard time baking cookies…as in having actual dough left to bake! It’s like, “one for the pan, two for my tummy!” 😉

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