If your sweet tooth and caffeine addiction had a baby, it would be Mocha Pecan Cookies. These crunchy, chocolatey, espresso-packed treats deliver bold flavor with a satisfying nutty bite. The pecans add a rich, buttery texture, while coffee intensifies the chocolate like it’s a high-stakes drama. They’re crisp on the edges, soft in the center, and dangerously easy to devour. Store-bought cookies don’t stand a chance against this homemade magic. Grab a glass of milk, a cup of coffee, or both—because you’re about to fall in love with every bite.
Mocha Pecan Cookies
Chocolate, coffee, and toasted pecans join forces to create cookies that are both indulgent and energizing.
Ingredients
- 1 ½ cups all-purpose flour cookie foundation
- ½ cup cocoa powder deep, chocolatey goodness
- 1 tsp baking soda helps puff things up
- ¼ tsp salt flavor enhancer
- 1 tbsp instant espresso powder the secret weapon
- ½ cup butter softened (because butter makes everything better)
- ¾ cup brown sugar adds moisture and richness
- ¼ cup granulated sugar for just the right sweetness
- 1 large egg binds everything together
- 1 tsp vanilla extract adds depth
- ¾ cup pecans toasted and chopped (nutty crunch)
- ¾ cup chocolate chips extra indulgence
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add egg and vanilla to the butter mixture, mixing until smooth.
- Gradually mix in dry ingredients until combined.
- Fold in pecans and chocolate chips.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
- Bake for 12 minutes, or until edges are firm but centers remain soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack.
- Enjoy immediately or store in an airtight container.
Notes
Nutritional Values (Per Cookie)
- Calories: ~140
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Magnesium: 4%
- Iron: 3%
- Potassium: 2%
- Vitamin E: 3%
- Copper: 2%
Additional Notes/Tips
- Toast pecans for 5 minutes before adding for extra crunch.
- Swap dark chocolate chips for white chocolate if you’re feeling fancy.
- Store in an airtight container for up to a week, but good luck making them last.
- Pair with a cappuccino for peak enjoyment.
