Mocha-Nut Butterballs
Submitted by beef
Mocha butterball cookies with cocoa, instant coffee, chopped nuts, and a powdered sugar coating. No-spread, no-chill cookie dough ready to bake in 25 minutes.
YIELD
12 servingsPREP
10 minCOOK
15 minREADY
25 minThese butterballs are a coffee lover’s twist on the classic Russian tea cake. The dough combines creamed butter, sugar, and vanilla with unsweetened cocoa powder and instant coffee granules, giving each bite a deep mocha flavor that’s rich but not overly sweet. Two cups of finely chopped nuts add crunch throughout.
The dough is stiff enough that you shape it by hand into 1-inch balls. No chilling required, no spreading in the oven. They bake low and slow until tiny cracks appear on the surface, which tells you the inside is set but still tender.
Roll them in powdered sugar while they’re still slightly warm so the first coat sticks, then hit them again once they’ve cooled completely for that thick, snowy finish.
Pro Tips
- Use finely chopped nuts, not coarsely chopped; large pieces make the balls hard to shape
- Don’t skip the instant coffee granules; they intensify the chocolate flavor even if you can’t taste “coffee” directly
- Bake at the lower temperature specified; higher heat dries these out fast since there’s no egg to hold moisture
- Store airtight and they’ll keep for two weeks, if they last that long
Variations
Ingredients
Directions
In medium bowl, cream butter, sugar and vanilla until light and fluffy.
Beat in coffee granules, cocoa and flour until blended.
Add nuts.
Work with hands until well mixed.
Shape dough into 1 inch balls.
Arrange on inch or so apart on ungreased cookie sheets.
(Cookies do not spread).
Bake at 325℉ (160℃) for 15 minutes or until cookies crack slightly.
Remove to wire racks.
Cool.
Roll in powdered sugar.
Store airtight.
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