Today is National Cookie Day. One fun way to celebrate National Cookie Day is by experiencing the Holiday Cookie Stroll at the EPCOT International Festival of the Holidays. This year, one of the new cookies that has arrived at EPCOT for this festival is the Coffee Mocha Cookie. It can be found at the Mele Kalikimaka Holiday Kitchen.
The Coffee Mocha Cookie is topped with coffee-infused buttercream, cocoa nibs, and chocolate-covered espresso beans. It’s great with a cup of coffee or tea or as a dessert. For those who want to recreate this EPCOT treat for National Cookie Day, Disney has shared a recipe that can be made at home. It can also be made ahead of time. The cookie dough can be rolled into balls and frozen for up to one month. Be sure to thaw the cookies for 8-12 hours in the refrigerator before baking.
Below is the recipe for the Coffee Mocha Cookie. Take a look at it, give it a shot, and then share how the cookies turned out in the comments below! Happy baking!
Coffee Mocha Cookie Recipe
EPCOT International Festival of the Holidays presented by AdventHealth
Makes 18-20 Cookies
Coffee Mocha Cookie Ingredients
2 3/4 cups 1:1 gluten-free flour
3 tablespoons cocoa powder
2 tablespoons instant coffee
1 teaspoon cream of tartar
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups butter, room temperature
2 cups sugar
4 eggs
1 1/2 tablespoons coffee extract
1/2 teaspoon vanilla extract
Coffee Buttercream Ingredients
1 cup butter, at room temperature
3 cups powdered sugar
4 tablespoons coffee extract
1 tablespoon vanilla extract
Toppings
60 chocolate-covered espresso beans
1/4 cup grated cocoa nibs
Coffee Mocha Cookie Instructions
- Preheat oven to 325°F. Line 2 baking sheets with silicone mat or parchment paper and set aside.
- Whisk gluten-free flour, cocoa powder, instant coffee, cream of tartar, baking soda, and salt together in a medium mixing bowl. Set aside.
- Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add half of gluten-free flour mixture and beat on low speed until incorporated.
- Add eggs, coffee extract, and vanilla extract and mix on low speed until smooth. While mixer is on low speed, add remaining flour and beat for 1-2 minutes until fully mixed, scraping side of mixer as needed. Cover and chill dough in refrigerator for 30 minutes.
- Use a 1/4 cup scoop to shape cookies into balls. Place 6 cookies on each baking sheet and gently flatten to 3/4-inch thickness.
- Bake for 10-12 minutes until tops just begin to crack, but center is slightly soft.
- Cool on pan for 5 minutes, then transfer to wire racks until room temperature. Repeat with remaining dough.
Coffee Buttercream Instructions
- Place butter in the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until there are no lumps.
- Add half of the powdered sugar and beat on medium speed until combined. Add remaining powdered sugar and beat on medium speed until combined. Increase speed to high and beat until fluffy.
- Add coffee and vanilla extracts and beat until fully incorporated.
- Cover and refrigerate until ready to serve.
Serving Instructions
- Spread 1-2 tablespoons of coffee buttercream on top of each cooled cookie.
- Add 3 chocolate-covered espresso beans and desired amount of grated cocoa nibs to the top of each cookie.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
What do you think of these cookies? How did they turn out? Share your thoughts, experiences, opinions, and tips in the comments below! Happy National Cookie Day!
