Mocha Snowball Cookies

I make a number of cookies every Christmas, some traditional Italian family favorites, while others are cookies I grew up with myself. I tend to make the same cookies year after year because my family each have their personal favorites and I want to keep everyone happy.

This year I decided to add a couple of new cookies to my baking schedule, and chose a few recipes that I personally knew I would enjoy. I love, love, love anything mocha flavored as I feel coffee and chocolate were made to be paired together, so when I saw a mocha cookie in a recent Food & Wine magazine, I had to give it a try.

I made a few changes in the recipe as I prefer walnuts to pecans, and I didn’t have instant espresso, only instant coffee, but I loved how the cookies turned out and know I will be adding these cookies to my yearly list of holiday favorites. The cookies were initially crisp, and then softened after a day or two but I found the flavors improved a day or two after baking.

Buon Appetito!
Deborah Mele 

Mocha Snowball Cookies

Mocha Snowball Cookies

Yield: Makes 3 Dozen
Prep Time: 15 minutes
Cook Time: 15 minutes

Coffee and chocolate are a perfect match in these tender cookies.


  • 2 Sticks Unsalted Butter, Softened
  • 1/2 Cup Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 3/4 Cup All-purpose Flour
  • 1/4 Cup Dark, Unsweetened Cocoa Powder
  • 2 Teaspoons Instant Coffee
  • 1/2 Teaspoon Salt
  • 2 Cups Finely Chopped Walnuts
  • Powdered Sugar For Finishing


  1. Cream together the butter, sugar, and vanilla until smooth.
  2. Stir in the flour, cocoa, coffee, and salt until well mixed.
  3. Stir in the walnuts, then wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  4. Preheat oven to 325 degrees F.
  5. Either lightly grease two baking sheets, or cover them with silicon sheets or parchment paper.
  6. Roll the dough into balls about 1 to 1 1/2 inches in size and place 2 inches across on the baking sheets.
  7. Continue to use up all of the dough in this manner, then bake for 15 minutes or until the tops of the cookies feel firm to the touch.
  8. Cool the cookies for 15 minutes and then roll in the powdered sugar to coat.
  9. Store in an airtight container for up to 1 week.

Did you make this recipe?

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  1. Mmmmmm. These look so good. I was about to start on some Chocolate Chip Cookies to go with the 3 other types already baked, and I guess I’ll have to do these ones also. Mocha Snowball cookies and they don’t look complicated at all. I am going to have to try each and every recipe on this site. They all look so good.

  2. These sound really delicious – coffee and chocolate also one of my favorite combinations. I DO have instant espresso, so wonder how much of that I would want to use instead of the regular instant coffee. Can’t wait to try these. Loved the cranberry walnut squares, as did my friends!

  3. My mom made a similar cookie each Christmas growing up- she added a splash of brandy and the end result melted in your mouth. I remember helping her in the kitchen, my favorite part was rolling each cookie in powdered sugar then licking my fingers. This was followed by a minor scolding each time she’d see me do it. Thanks for sharing!

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