I’m a huge fan of eggless cookies. Mostly because I like to taste test the dough, but also because it means I end up with a thicker, more flavorful cookie.
I’m also a giant coffee fan. Sometimes the flavor of coffee in my cookies makes my heart sing. I may not always have time to brew up a fresh cup of joe, but I can definitely grab one or two of these cookies and get my flavor fix.
These white chocolate mocha nut butter cookies are my favorite cookie to make in the fall and winter. Not only are they quick and easy, they’re perfectly nutty and dense but fluffy (the key really is to get that butter and sugar super fluffy in step one).
SEE THE RECIPE BELOW TO MAKE THESE WHITE CHOCOLATE MOCHA NUT BUTTER COOKIES FOR YOURSELF!
The perfect nutty butter cookie for Christmas.
- 1 cup butter unsalted
- 1/2 cup sugar
- 1 tbsp water
- 2 tsp vanilla nut coffee grounds
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup white chocolate hot cocoa powder
- 1/2 tsp salt
- 1 cup sliced almonds finely chopped
Preheat oven to 325° F.
Cream together butter and sugar until fluffy.
Dissolve vanilla nut coffee grounds in water; stir into creamed mixture with vanilla extract.
Sift flour, hot chocolate powder, and salt into the creamed mixture; beat until smooth.
Blend in finely chopped almonds.
Shape dough into 1-inch balls; place on generously greased baking sheet.
Bake at 325° for 12-15 minutes.
Cool on wire rack and enjoy.