Hazelnut Mocha Frappuccino Cookies Recipe
I’m thrilled to share this delicious Hazelnut Mocha Frappuccino Cookies recipe! ☕🍪
These cookies capture the rich taste of mocha and hazelnut, perfect for coffee lovers. Get ready for a treat that brings a café favorite to your kitchen!
Equipment
- Mixing bowls: You'll need large and medium-sized bowls.
- Electric mixer: This helps in creaming the butter and sugar.
- Baking sheets: Line them with parchment paper for easy clean-up.
- Cooling rack: Essential for cooling down the cookies after baking.
- Measuring cups and spoons: Accurate measuring is key!
- Oven: Preheat it to 350°F (175°C) for baking.
- Spatula: Useful for mixing and scraping.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup hazelnuts chopped
- 1 cup chocolate chips
Instructions
- Preheat and Prep: Heat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Butter and Sugars: Beat the butter, granulated and brown sugars until creamy. Add eggs one at a time, mixing each well. Then stir in vanilla and espresso powder.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually blend this with the wet mixture.
- Fold in Add-Ins: Stir in hazelnuts and chocolate chips until evenly distributed.
- Shape and Bake: Drop spoonfuls of dough onto prepared sheets. Bake for 12-15 minutes or until edges are golden.
- Cool: Let them cool on the baking sheet for a few minutes before transferring to a rack.
Notes
Feel free to adjust the coffee flavor to your liking. If you love a stronger mocha kick, add an extra tablespoon of espresso powder.
✨ For a nut-free version, skip the hazelnuts. You can try substituting with your favorite nuts or seeds if desired.
I sometimes like adding a sprinkle of sea salt on top before baking for a sweet and salty twist. Enjoy experimenting! 😉