Chocolate Mocha Crinkle Cookies & A Winner!

Happy Monday y’all! I hope everyone had a wonderful weekend 🙂  We had a pretty laid back one 🙂
 Last Thursday, I found a box of Devil’s Food Cake mix in my cabinet and was trying to figure out what I can make with it. I did not want to make an elaborate cake so I scoured the internet to try and find some ideas. My search led me to this recipe.
These cookies are like chocolate brownies covered in powdered sugar, except in cookie form. Of course, I couldn’t leave well enough alone with the original format so I tweaked it a little and added an ingredient that I have been wanting to use for so long…! Chocolate and coffee. The perfect pairing if you ask me 😉


I had a dilemma though. How would I go about adding it and how much would I add to it? I finally came to the conclusion that I would start out small and add an 1/8 cup of strongly brewed coffee to the batter before baking. I baked 3 cookies as a test batch to see how the flavors meshed.The coffee flavor was very faint. So faint in fact that I had this insane idea that if I added just a teaspoon of the actual coffee granules, that it would help to bring it out more. Ha! That was a bad, bad, bad idea. As Husband Man was eating the cookies, he kept getting little coffee granules stuck in his teeth 🙁 Even though it helped with bringing out the coffee flavor, I would not recommend going that route 😉 I think adding 1/4 cup of strongly brewed coffee would do the trick…or maybe even a 1/3 cup if you are feeling bold.  Or you can use instant coffee granules as well 😉

Happy Baking 🙂

Chocolate Mocha Crinkle Cookies

(makes 12 cookies)



1 box Devil’s Food Cake Mix
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/3 or 1/4 cup of strongly brewed coffee…or instant coffee granules
1 to 2 tablespoons of flour, depending on how liquidy the batter is
1 small bowl filled with powdered sugar

1. Heat oven to 350 degrees.
2. In a large bowl, stir cake mix, oil, eggs, vanilla, and coffee using a spoon. Stir in flour, one tablespoon at a time until the batter seems thick and dough forms.
3. Shape dough into 1-inch balls.
4. Roll balls in powdered sugar and place on ungreased cookie sheet, about 2 inches apart.
5. Bake 10 to 15 minutes or until set. Cool for 2 minutes on the cookie sheet. Remove from cookie sheet and cool for about 30 minutes.



  1. I love the coffee and chocolate combo and these cookies look fantastic.

    I did have to laugh at the last direction. Seriously, who can wait 30 minutes to eat a freshly baked cookie? I start "tasting" when the cookies are the temperature of molten lava. 🙂

  2. Libby,

    I had a cookie, called a Ranch cookie years ago at Ponderosa, that was fudgy and soft in the middle but crispy on the edges, it was chocolate and powdered sugar on the outside. I've been trying to find a good recipe every since. This looks really good.


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